Fresh Fruit Tart on Breton Biscuit
(Crisp Butter Biscuit, Silky Cream, and Seasonal Fruit)
A fresh fruit tart on a Breton biscuit is a beautiful French-style dessert that highlights simplicity, quality ingredients, and contrast in textures. The base is a sablé breton—a rich, buttery biscuit from Brittany—topped with a smooth vanilla cream and finished with vibrant fresh fruit.
This tart is elegant yet approachable, perfect for spring and summer celebrations, afternoon tea, or as a light dessert after a meal. The crisp biscuit base provides structure and depth, while the creamy filling and fresh fruit add freshness and color.
Why You’ll Love This Tart
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Crisp, buttery Breton biscuit base
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Light, silky vanilla cream
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Fresh, seasonal fruit topping
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Elegant presentation with simple techniques
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Can be prepared in stages
Components Overview
This tart has three main elements:
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Sablé Breton (biscuit base)
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Vanilla cream filling
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Fresh fruit topping
Each element is simple, but together they create a refined dessert.
Ingredients
Breton Biscuit (Sablé Breton)
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3 egg yolks
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120 g (½ cup) sugar
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150 g (⅔ cup) unsalted butter, very soft
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200 g (1⅔ cups) all-purpose flour
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10 g (2 tsp) baking powder
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½ tsp salt
Vanilla Cream Filling
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500 ml (2 cups) whole milk
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1 vanilla bean (or 2 tsp vanilla extract)
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4 egg yolks
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100 g (½ cup) sugar
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40 g (⅓ cup) cornstarch
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200 ml (¾ cup) heavy cream, cold
Fruit Topping
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Strawberries
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Raspberries
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Blueberries
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Kiwi
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Mango or peaches
(Use seasonal fruits for best flavor and appearance.)
Optional Glaze
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2–3 tablespoons apricot jam
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1 tablespoon water
Equipment
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22–24 cm (9–10 inch) tart ring or pan
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Mixing bowls
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Whisk
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Saucepan
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Parchment paper
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Electric mixer (optional)
Preparation
1. Make the Breton Biscuit
Preheat oven to 170°C / 340°F.
Whisk egg yolks and sugar until pale. Add soft butter and mix until creamy.
Combine flour, baking powder, and salt, then fold into the mixture until just combined.
Press the dough evenly into a tart ring lined with parchment.
Bake for 20–25 minutes until golden brown.
Let cool completely before removing from the ring.
2. Prepare the Vanilla Cream
Heat milk with vanilla until just simmering.
Whisk egg yolks, sugar, and cornstarch until smooth.
Pour hot milk over the mixture while whisking, then return to saucepan.
Cook over medium heat, stirring constantly, until thick and smooth.
Remove from heat and cover with plastic wrap touching the surface.
Cool completely.
Whip cold cream to soft peaks and gently fold into the cooled custard for a light, silky texture.
3. Assemble the Tart
Spread the vanilla cream evenly over the Breton biscuit base.
Arrange fresh fruit on top in a decorative pattern.
4. Optional Glazing
Warm apricot jam with water, strain, and lightly brush over fruit for shine and protection.
Tips for Success
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Use very soft butter for the biscuit dough
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Do not overmix the biscuit dough
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Chill the cream completely before whipping
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Dry fruit thoroughly to prevent excess moisture
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Assemble close to serving time for best texture
Variations
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Lemon Cream: Add lemon zest to the filling
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Pastry Cream Only: Skip whipped cream for a firmer texture
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Mini Tarts: Perfect for parties or dessert tables
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Chocolate Layer: Add a thin layer of melted white chocolate on the biscuit base
Storage
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Store refrigerated for up to 24 hours
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Best enjoyed the same day
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Biscuit base can be baked 1–2 days ahead
Serving Suggestions
Serve chilled with:
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Lightly sweetened whipped cream
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Mint leaves for garnish
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A dusting of powdered sugar
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Coffee, tea, or sparkling wine
Final Thoughts
The fresh fruit tart on a Breton biscuit is a timeless dessert that celebrates butter, cream, and fruit in perfect harmony. Crisp, creamy, and refreshing, it’s an excellent choice when you want something elegant without being overly heavy.