Crème fraîche fruit tart

There’s nothing like a colourful open-air market in the springtime to inspire a cook’s imagination. Take advantage of the fresh seasonal fruit and relish the flavours offered by nature. This time, we give you a recipe we simply called crème fraîche fruit tart.


Crème fraîche fruit tart


The pastry

  • 250 g white flour
  • 100 g sugar
  • 1 sachet baking powder
  • 1 sachet vanilla sugar
  • 80 g Zelene Doline butter
  • 1 egg

The filling

  • 1/2 l Zelene Doline milk
  • 2 packets instant custard
  • 200 g sugar
  • 800 g Zelene Doline crème fraîche
  • fruit of your choice
  • (gelatine) cake glaze


Make shortcrust pastry from the pastry ingredients and put it in the fridge for 45 minutes. Prepare the tart tin by greasing it with butter and dusting with flour. Spread the pastry evenly over the bottom and rims.

Cook the instant custard, adding milk and sugar, remove from the heat and, while still simmering, stir in the crème fraîche. Pour the mixture into the prepared pastry case in the tin and top it evenly with the fruit. Select the type of fruit according to your preferences and the season.

Bake for 70 minutes in the oven pre-heated to 170 °C. Cool thoroughly, preferably overnight. Pour the glaze over the cooled tart.