Summer Fruit Custard Tart with Almond Crust
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A gluten-free tart celebrating summer fruit with a cardamom-infused custard filling and a rose jelly glaze.
  • For crust:
  • 1 cup all-purpose gluten free flour or all-purpose unbleached flour
  • ½ cup ground almonds
  • ½ cup powdered sugar
  • ½ tsp. salt
  • 8 Tbsp. cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • For the cardamom pastry cream:
  • 2 cups whole milk
  • ½ cup sugar, divided
  • 4 green cardamom pods
  • 6 Tbsp. cornstarch
  • 2 large eggs
  • 2 large egg yolks
  • pinch salt
  • 3 Tbsp. cold butter
  • For fruit topping:
  • 1-2 large, ripe, but firm peaches, peeled and cut into wedges
  • 5 or more fresh plums, cut into small wedges
  • 1 pint fresh raspberries
  • ¼ cup rose jelly* (or apricot), melted
  1. For crust: Place flour, almonds, powdered sugar and salt in the bowl of a food processor. Pulse until combined.
  2. Scatter butter over the surface of the dry ingredients. Replace lid and pulse again until the butter is in small pieces with some larger ones. Pulse on low speed while drizzling the egg yolk through the feed hole. Continue pulsing until the dough comes together.
  3. For easier handling, wrap dough in plastic wrap and chill until very cold.
  4. Butter the bottom and sides of a tart pan. Press the dough evenly onto the bottom and up the sides. Chill until very cold.
  5. Preheat oven to 400 degrees. Prick the tart dough with a fork. Blind bake the tart shell by pressing a piece of parchment paper against the dough and filling it with pie weights or dry beans to prevent the dough from shrinking or puffing up. Bake for 15-20 minutes and remove the pie weights and parchment paper. Continue baking until golden brown. A total of 30-35 minutes.
  6. Let crust cool completely.
  7. For the cardamom pastry cream: In a 2-3 quart saucepan, heat milk with ¼ cup of the sugar and the 4 cardamom pods until it is very hot to the though, but not boiling. Remove from heat and let steep for at least 30 minutes. Reheat the milk until very hot.
  8. While cardamom is steeping in the milk, beat the eggs and egg yolks, salt and remaining ¼ cup sugar on medium-high speed with an electric hand mixer until very thick and pale yellow. Sift the cornstarch over the top of the eggs/sugar. Continue beating. Remove cardamom pods from the milk. Drizzle the hot milk into the egg/sugar/cornstarch mixture. Pour everything back into the pan and cook over medium heat until the mixture starts to thicken and bubble. Whisk constantly and cook for another minute. Remove from heat and whisk in the cold butter.
  9. Transfer to a clean bowl and cover with press plastic wrap on the surface of the pastry cream. Chill until very cold. Whisk to loosen it before filling the tart.
  10. For assembly: Spread the pastry cream evenly in the baked tart shell. Arrange the fruit in a decorative way on top of the pastry cream. Brush the top of the fruit with the melted rose jelly.
  11. Chill for about 30 minutes before serving for easier slicing. Keeps for about 2 days in the fridge.
Rose petal jelly isn't easy to find. You can use apple jelly or another variety instead.
Recipe by Cafe Johnsonia at