Delicious baked dessert tart with fresh fruit and creamy filling

Baked Dessert Tart fast, silky, crisp

29 janvier 2026 par Chef Hanna Zest

Introduction

This baked dessert tart is built for busy cooks who want a silky custard with a crisp shell and minimal fuss. The short crust comes together cold and quick, and the custard bakes while you tidy the kitchen. For a complementary, easy fruit pairing see baked pears with feta and honey. Plan fridge time and you’ll have clean slices ready for guests or a fast treat.

Why This Recipe Works

This formula balances a quick sweet crust with a stable, lemon-bright custard that sets firm after chilling. Cold butter and ice water keep the dough tender without overworking it, so rolling is fast and forgiving. Blind-baking the shell prevents a soggy bottom and gives a crisp edge that contrasts the soft filling. Reducing the oven temperature for the custard avoids curdling and ensures a gentle set with a slight jiggle. Short chilling time finishes the texture and makes slicing clean and glossy.

Flavor and Texture

The filling is smooth and lightly sweet, brightened with fresh lemon zest and vanilla for a fresh, bakery-style flavor. Cornstarch adds a silkier mouthfeel and helps prevent weeping as it cools. The crust is flaky with a tender crumb from the cold butter method. A sprinkle of toasted almonds or pistachios gives crunch and a nutty note that complements the lemon. A light dusting of powdered sugar keeps presentation simple and elegant.

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold, cubed
2 tablespoons granulated sugar
1/4 teaspoon fine salt
3–4 tablespoons ice water
1 cup whole milk or plant-based milk
3 large eggs
1/2 cup granulated sugar (adjustable)
2 teaspoons pure vanilla extract
Zest of 1 lemon
2 tablespoons cornstarch
1/4 cup toasted chopped almonds or pistachios (optional)
Powdered sugar, for finishing (optional)

Step by Step Instructions

Preheat the oven to 375°F (190°C). In a bowl, pulse flour, sugar, and salt; cut in cold butter until the mix resembles coarse crumbs. Sprinkle ice water tablespoon by tablespoon and bring dough together just until it holds. Form into a disk, wrap, and chill 30 minutes.
Roll dough on a lightly floured surface to fit a 9-inch tart pan. Ease into the pan, trim edges, and chill 15 minutes to relax gluten.
Line the crust with parchment and fill with pie weights. Blind-bake for 15 minutes, remove weights and paper, then bake for 5–8 more minutes until lightly golden.
Reduce oven to 325°F (160°C). Whisk eggs, sugar, milk, vanilla, lemon zest, and cornstarch until smooth and slightly frothy. Pour filling into the par-baked crust. Bake for 25–30 minutes until the center is set but still has a slight jiggle; edges should be gently puffed.
Cool on a rack for 1 hour, then chill at least 2 hours to fully set the filling for clean slices.
Before serving, sprinkle toasted nuts across the surface and dust lightly with powdered sugar if desired. Slice with a warm, dry knife for glossy, precise portions. Serve slightly chilled for a silken mouthfeel with crisp contrast.

Quick Tips and Shortcuts

Use a food processor to pulse the dry ingredients and butter for the fastest dough prep. If you’re really short on time, press dough into the pan and freeze for 10 minutes rather than chilling for 30. To save cleanup, whisk the custard in a medium bowl and pour through a sieve directly into the crust for an ultra-smooth finish. Toast nuts in a single pan while the tart cools for overlapping tasks. For a fun party pairing try a savory-sweet match like the peanut butter and jelly chicken wings to contrast textures.

Storage and Meal Prep

Store the tart covered in the refrigerator for up to 3 days; slicing is cleaner when fully chilled. For longer storage, freeze slices wrapped tightly for up to one month and thaw overnight in the fridge. If moisture gathers, blot gently with a paper towel before serving. Re-chill briefly after slicing to restore the glossy surface.

Short Closing Note

This tart is a simple, elegant finish for a weeknight dinner or a quick make-ahead dessert for guests. Minimal hands-on time and reliable results make it a staple when you want something impressive without the fuss.

Conclusion

For a slightly sweeter, tender shell technique see the tested method at Sweet Tart Crust for extra tips before you bake.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.