Fruit tarts are aesthetically pleasing, a little sweet and tart for a balanced palate, and will leave you room for just one more bite.

A few key points to keep a tart lighter. One, is to make your crust thinner. Second, while it is perfectly acceptable to use full fat milk for a rich and creamy pastry cream, it is still okay to use reduced fat milk for a similar texture. Lastly, using fruits as toppings will not only make your tart lighter, but will add some healthy benefits as well!

On today’s menu, I’ve chosen persimmon, a fruit from East Asia. Persimmons are not only rich in fiber, anti-oxidant, and vitamin C, but also contains a healthy dose of minerals like potassium, manganese, copper, and phosphorus. It’s crunchy texture and slightly sweet taste makes a perfect pair for a custard filled shell.

The second fruit on the menu is blackberries. Similarly to persimmons, it is also rich in fiber, anti-oxidant and vitamin C. The astringent tannins in blackberries also helps with oral hygiene and promotes a good digestive health.