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fruit tart decorated with figs, blackberries, blueberries, and mint (9)

No Bake Fruit Tart Recipe

The perfect summer dessert: refreshing, cool, and no need to turn on your oven! This custard tart features a simple stovetop pastry cream, with a quick and easy graham cracker crust using only 3 ingredients!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Servings: 1 (9 inch) tart


For the graham cracker crust:

  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 10 tablespoons unsalted butter, melted and cooled

For the vanilla pastry cream:

  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 2 & 1/3 cups milk
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/3 cup cold whipping cream


  • Make the graham cracker crust: In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix together until the crumbs are well moistened with the butter, and it starts to stick together.
  • Pour the crumb mixture into the base of a 9 inch pie plate or tart pan. Firmly pack the crumbs into the bottom and up the sides of the pan. It's important to press it in as firmly as you can to prevent crumbling! Pop the crust into your fridge to chill while you prepare the filling.
  • Make the pastry filling: Place butter and vanilla into a heat safe bowl, and set aside.
  • Pour your milk into a large saucepan. Set the pan over medium-high heat, and warm the milk until it starts to bubble along the edges. Set aside to prep the egg mixture.
  • In a large bowl, combine egg yolks, sugar, and cornstarch. Whisk together until combined and smooth.
  • Gradually pour the hot milk into the egg mixture. Make sure to move slowly and whisk well after each addition to prevent cooking the eggs!
  • Strain the milk and egg mixture back into a large saucepan. Set the pan over medium heat, and cook, whisking constantly, until it boils and thickens enough to coat the back of a spoon.
  • Pour the hot custard into your heat safe bowl with the butter and vanilla. Whisk until the butter is melted and you're left with a smooth mixture.
  • Cover the custard with plastic wrap touching the surface of the custard (to prevent a skin from forming). Set aside to cool completely to room temperature, then chill for about 1 hour in the fridge until cold.
  • Transfer the cooled pastry cream to a large bowl. Using an electric mixer fitted with the whip attachment, whip the pastry cream to work out any lumps and soften it slightly to work with. Set aside.
  • In a separate large bowl, pour in your heavy cream. Again using an electric mixer fitted with the whip attachment, whip the heavy cream until stiff peaks form. Take care not to over whip the cream or you'll end up with butter! Fold the whipped cream into the pastry cream.
  • Assemble your tart: Pour the pastry cream filling into your graham cracker crust, and smoothen the top to even out. Cover and refrigerate for 4 hours, or until the custard is set. Top the tart with fresh fruit before slicing and serving.
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