Fruit tart

Fruit tart: Mouth-watering dessert. Image: Msi Muzi Mathebula

Fruit tart: Colourful summer dessert perfect for a hot day

Cool down on a hot summer’s day with this cold fruit tart. It’s simply delightful.

Fruit tart

Fruit tart: Mouth-watering dessert. Image: Msi Muzi Mathebula

Bring some coolness to a hot summer’s day with this fruit tart. With its vibrant myriad of colours layered on top of a creamy filling nestling inside a delicious crust, this dessert is simply irresistible.

A variety of berries form part of the beautiful topping of this dessert giving you a good punch of antioxidants. The berries also add so much colour and contrast sharply with the bright green kiwi.

The only part of this recipe that needs the oven is baking the crust for about 20 minutes. Whip the remaining ingredients together and arrange the fruit in an appetising way. Next pop into the fridge for two hours to ensure your fruit tart sets well.

One bite of this delightful, fruity, cold dessert and you will be hooked. It brings so much relief in our hot summer months that this may become your favourite recipe for those days the sun is beating down in full force.

Fruit tart recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Cooling Time


Total time






  • Crust
  • 1⅓ cup all-purpose flour

  • ¼ cup granulated sugar

  • ½ tsp. kosher salt

  • 10 tablespoons butter, melted

  • ½ teaspoon almond extract

  • Filling
  • ½ cup heavy cream

  • ½ cup mascarpone cheese

  • ½ cup cream cheese, softened

  • ½ cup powdered sugar

  • ½ lemon juice

  • ½ teaspoon almond extract

  • Topping
  • ½ cup halved strawberries

  • ½ cup blackberries

  • ½ cup raspberries

  • 2 mandarins

  • cup blueberries

  • ¼ cup apricot preserves

  • ½ cup kiwi


  • Crust
  • Preheat the oven to 200°C.
  • In a large bowl, whisk together flour, sugar, and salt.
  • Add melted butter and almond extract and stir until dough forms.
  • Press mixture into a 10-inch tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.
  • Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
  • Filling
  • In a medium bowl using a hand mixer beat the heavy cream until stiff peaks form.
  • In a large bowl, beat mascarpone and cream cheese until smooth.
  • Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream.
  • Spread filling over cooled crust
  • Topping
  • Arrange the fresh fruit on top.
  • In a small microwave-safe bowl, heat together the preserves and 2 teaspoons of water until warm (30 seconds).
  • Brush over the tart and refrigerate until well chilled (2 hours).


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