Description
These Fruit Custard Pastry Rings are a beautiful and delicious dessert made with crisp buttery pastry, smooth homemade vanilla custard, and colorful fresh fruit. They are elegant enough for parties and celebrations while still being simple enough to make at home.
Ingredients
For the Pastry
- 2 cups all-purpose flour
- ½ cup cold butter, cubed
- ¼ cup powdered sugar
- 1 egg
- 2–3 tablespoons cold milk
- ½ teaspoon vanilla extract
- Pinch of salt
- For the Custard
- 2 egg yolks
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
For the Topping
- Strawberries, sliced
- Kiwi, sliced
- Orange or mandarin segments
- Apricot or peach jam, for glazing
Instructions
- In a large bowl, combine the flour, powdered sugar, and salt.
- Add the cold cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
- Add the egg and vanilla extract.
- Gradually add 2–3 tablespoons of cold milk, mixing just until a soft dough forms.
- Wrap the dough and refrigerate for about 30 minutes.
- Preheat the oven to 180°C (350°F).
- Roll the chilled dough out on a lightly floured surface.
- Cut the dough into circles, then cut out the centers to create pastry rings.
- Place the rings on a lined baking tray.
- Bake for 18–22 minutes, or until the pastry is golden and crisp.
- Remove from the oven and allow the pastry rings to cool completely.
- To make the custard, whisk the egg yolks, sugar, and cornstarch together in a saucepan.
- Gradually whisk in the milk until smooth.
- Cook over medium-low heat, stirring constantly, until the mixture thickens into a creamy custard.
- Remove from the heat and stir in the vanilla extract and butter.
- Allow the custard to cool completely.
- Pipe or spoon the cooled custard onto the pastry rings.
- Arrange sliced strawberries, kiwi, and orange or mandarin segments over the custard.
- Warm a small amount of apricot or peach jam and lightly brush it over the fruit.
- Serve immediately or refrigerate until ready to serve.
Notes
- Serve the pastry rings chilled or slightly cool for the best combination of crisp pastry, creamy custard, and fresh fruit.
- Add the fruit shortly before serving when possible to keep it looking fresh.
- A light coating of warm apricot or peach jam gives the fruit an attractive glossy finish.
- These pastries make a lovely dessert for afternoon tea, brunches, birthdays, baby showers, and holiday gatherings.
- Store assembled pastry rings in an airtight container in the refrigerator for up to 2 days.
- For the best texture, store the pastry rings separately from the custard and fruit whenever possible.
- Unfilled baked pastry rings can be stored in an airtight container at room temperature for about 2–3 days.
- Homemade custard should be refrigerated in a covered container and used within about 3 days.
- Avoid freezing the fully assembled pastries because the fresh fruit and custard can become watery after thawing.
- If preparing ahead, bake the pastry rings and make the custard in advance, then assemble with fresh fruit shortly before serving.