This Italian cream and fresh fruit tart has a buttery graham cracker crust, creamy homemade pastry cream and plenty of fresh fruit. It’s an easy, beautiful dessert that’s perfect for spring and summer.
Recipe Overview: Italian Fresh Fruit and Cream Tart
This fresh fruit tart with Italian cream filling is a simple dessert with a graham cracker tart crust, homemade pastry cream then topped with fruit.
The graham cracker crust is an easy no-bake alternative to a traditional pastry crust and pairs perfectly with the creamy filling.
Strawberries and kiwi add fresh flavor and a beautiful pop of color, but you can use just about any seasonal fresh fruit or berries you love.
It’s also a great make-ahead dessert since the tart needs time to chill before serving, making it perfect for spring and summer gatherings.
Why I Love This Recipe
I love how this fresh fruit and cream tart is a little different from a traditional tart like my lemon crostata, which uses a classic flaky pastry crust. Here, the graham cracker crust is completely no-bake, making it an easy base for the creamy pastry cream and fresh fruit. My husband, the Italian, loves fruit desserts and this has always been one of his favorites.
If you love a cookie crust, my chocolate fruit tart is a similar idea made with an Oreo crust and creamy white chocolate filling. You can also swap the graham crackers for digestive cookies, like I do in my pineapple cream dessert.
Ingredient Notes
- Graham cracker crumbs: These make the easy no-bake crust. If you’re in Europe, digestive biscuits are usually easier to find and can be used instead.
- Butter: Melted butter helps bind the graham cracker crumbs together and gives the crust a rich flavor.
- Milk and cream: Using both gives the pastry cream a smooth, creamy texture without making it too heavy.
- Egg yolks: They help thicken the pastry cream and give it that rich custard-like texture.
- Vanilla: Adds flavor to the homemade pastry cream.
- Flour: Just a small amount is needed to help thicken the cream filling.
- Sugar: Used in both the pastry cream and with the fresh fruit. The small amount added to the fruit helps bring out its natural juices.
- Fresh fruit: Strawberries and kiwi are used here, but you can easily switch them out for other fresh fruit you love.
Variations
Change the pastry cream: Try my lemon pastry cream for a bright citrus flavor or strawberry pastry cream for even more fresh berry flavor. Both would be delicious with the fruit topping.
Use a pastry crust: Prefer a more traditional tart base? Swap the graham cracker crust for a flaky pastry crust, like the one I use for my fruit pizza.
Switch up the fruit: Use whatever is fresh and in season, such as blueberries, raspberries, peaches, blackberries or a combination of your favorites.
How to Make an Italian Cream and Fresh Fruit Tart
- Mix the melted butter and graham cracker crumbs, then press them firmly into the springform pan. I like to really pack the crumbs down here since that’s what helps the no-bake crust stay together once you slice it.
- Warm the milk and cream first, then slowly whisk it into the egg yolk mixture. Keep the heat low and don’t stop whisking. You’re looking for a thick, smooth cream that will hold its shape once chilled, not a pourable custard.
- Cover the pastry cream directly with plastic wrap and refrigerate until completely cold. Meanwhile, toss the strawberries and kiwi with a little sugar so the fruit becomes juicy and flavorful.
- Spread the cold pastry cream over the crust and arrange the fruit on top. Then give the finished tart at least an hour in the refrigerator before serving. That final chill makes it much easier to slice and, in my opinion, this tart tastes best nice and cold.
recipe tips
- Use ripe but firm fruit. Very soft fruit can release too much juice and make the top of the tart watery.
- Drain off excess fruit juices. After the strawberries and kiwi sit with the sugar, spoon off any extra liquid before adding them to the tart so the crust stays as crisp as possible.
- Slice the fruit evenly. Similar-sized pieces make the tart easier to decorate and give you a little of everything in each slice.
- Change the fruit with the season. Berries are wonderful in summer, while peaches, nectarines or even mandarins would also work beautifully.
- Use a springform pan if you can. It makes removing the tart much easier and keeps those pretty layers intact.
Italian Fresh Fruit and Cream Tart FAQs
A tart pan with a removable bottom would be my first choice. You could also use a pie plate, although you’ll need to serve the tart directly from the dish rather than removing the sides.
No, I don’t bake it for this recipe. Chilling the graham cracker crust firms up the butter and helps it hold together. You can bake a graham cracker crust for extra firmness, but it isn’t necessary here.
Yes. A light gelatin glaze can be brushed over the fruit to give it a glossy bakery-style finish and help keep the fruit looking fresh. It’s completely optional, though, and I usually prefer the tart simply topped with fresh fruit.
I recommend fresh fruit for the best texture and appearance. Frozen fruit tends to soften and release extra liquid as it thaws, which can make the top of the tart watery. If fresh berries aren’t available, choose another fresh seasonal fruit instead.
This Italian Cream and Fresh Fruit Tart is a beautiful dessert that’s as delicious as it is impressive. With its crisp buttery crust, silky homemade pastry cream, and colorful topping of fresh fruit, it’s perfect for spring and summer gatherings, holidays, or any special occasion. Enjoy!
BASE
- 1½ cups graham cracker crumbs
- ¼ cup butter (if needed add an extra 1 or 2 tablespoons)
CREAM FILLING
- ½ cup milk
- ½ cup cream
- 2 large egg yolks
- ½ teaspoon vanilla
- 1½ tablespoons all purpose flour
- ¼ cup sugar
TOPPING
- 2 Kiwis peeled and sliced
- 10-12 strawberries (stem removed and sliced)
- ½ – 1 tablespoon granulated sugar
BASE
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In a 7 – 8 inch / 18-20 cm round spring form pan melt butter over low heat add graham cracker crumbs, combine and press down firmly, refrigerate for approximately 20-30 minutes.
CREAM FILLING
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Heat milk and cream until hot but do not boil, let cool to warm.
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In a medium pot add egg yolks and sugar, whisk to combine, whisk in flour and vanilla, place pot over low heat add warm milk/cream mixture and continue whisking (do not stop stirring) until very thick, remove from pot and place in a glass bowl, cover with plastic wrap, make sure plastic is touching cream mixture, let cool 15 minutes then place in refrigerator until very cold, approximately 3 hours.
PUTTING IT TOGETHER
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Remove base from fridge, cover with filling, spread evenly, then top with fresh fruit. Refrigerate an hour or even over night. Remove sides of spring form pan, slice and serve. Enjoy!
Fruit: I used strawberries and kiwi, but you can use any fresh fruit you like. Choose ripe but firm fruit, and drain off any excess juices before adding it to the tart so the crust doesn’t get soggy.
Storage: Store the fruit tart covered in the refrigerator for up to 2–3 days. For the best texture, enjoy it within the first day or two, as the fresh fruit will release moisture and the graham cracker crust will soften over time. Do not freeze.
Calories: 245kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 163mg | Potassium: 141mg | Fiber: 2g | Sugar: 15g | Vitamin A: 504IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 1mg | Phosphorus: 87mg
Updated from April 1 2016.
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