Colorful Fruit Pie

Tarts are fun to make, mainly because they’re so versatile. You can fill a tart crust in so many delicious ways! But the pastry dough is step one. You want a recipe that’s easy to make, tender and a little crunchy, buttery, and not too sweet, to provide the perfect contrast. And this recipe is IT!

I like to make this tart crust recipe in the food processor, but if you don’t have one, that’s totally fine! It can also be made in a stand mixer or the old-fashioned way, by hand! In the first step sift the dry ingredients: Cake flour, almond powder, and powdered sugar so there are no lumps. Just give them a quick stir and blend these dry ingredients.
The Colorful Fruit Pie is a vibrant medley of nature’s sweet offerings. A golden crust cradles a kaleidoscope of fresh fruits, from ruby-red strawberries to sun-kissed peaches and emerald kiwi slices.




  • 1 package of cornstarch biscuits (200g)
  • 5 tablespoons of margarine
  • 1 apple in slices
  • 1 kiwi in slices
  • 5 sliced strawberries
  • 1/2 sliced mango
  • Gloss jelly for brushing


  • 1 can of condensed milk
  • 2 cups of milk (tea)
  • 2 tablespoons cornstarch
  • 1 tablespoon margarine
  • 2 egg yolks


Method of preparation:


Grind the biscuit in a food processor or blender, transfer to a bowl and mix with the margarine until it forms a moist crumb. Spread, pressing with your hand, on the bottom and sides of a springform pan and place in a preheated medium oven for 10 minutes. Remove and reserve.


For the filling, in a pan, heat the condensed milk, milk, cornstarch, margarine and egg yolks over medium heat, stirring until it thickens.

Turn off, let it cool and spread over the pie dough. Cover with sliced fruit,

brush with glitter jelly and refrigerate for 3 hours. Remove and unmold to serve.


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