Fruit Tart Pie

Course Dessert
Cuisine American


  • 1 Wholly Wholesome Organic Traditional Pie Shell
  • 1/3 Cup Granulated Cane Sugar
  • 3 tbsp Arrowroot Powder
  • Pinch of Salt
  • 4 Egg Yolks
  • 2 Cups Whole Milk
  • 2 tsp Vanilla Extract
  • 2 tbsp Unsalted Butter
  • Assorted Fruit of Your Choice. We recommend strawberries (cleaned and halved), blueberries, blackberries, raspberries, kiwi (skinned and sliced into rounds).



  • Bake off one Wholly Wholesome Organic Traditional Pie Shell and cool, set aside. 
  • Prepare Cream and refrigerate for three hours. 
  • Clean and slice in a way that it can be laid on top of the custard cream as pictured, set aside. 
  • Assemble “tart” by taking chilled cream and filling baked shell. Be sure to smooth the top. Place fruit as desired on top of the cream, covering the entire surface.  
  • Serve immediately. In the unusual case of leftovers, they should be refrigerated.  

For Pie Shell:

  • Unwrap Wholly Wholesome Organic Traditional Pie Shell 2pk, thaw 1 shell on the counter for 10-20 minutes. Place the remaining pie shell back in freezer.  
  • Use a fork to prick sides and bottom of thawed pie shell to release air when baking. Bake empty pie shell at 400 for 10-14 minutes.  
  • Cool baked pie shell before filling. 

For Cream:

  • Whisk together sugar, arrowroot, and salt first, then egg yolks and milk until fully combined.  
  • In a saucepan cook the mixture on medium heat, whisking constantly, until the pudding has completely thickened and large bubbles are forming and popping, about 5-8 minutes. Be sure to scrape sides if needed while whisking.  
  • Once it’s at the desired consistency, remove from heat and immediately pour the cream through a fine mesh strainer into a bowl, using a spatula to push all the pudding out while leaving behind any bits of cooked egg. 
  • While still hot, whisk in the butter and the vanilla extract in until fully combined. 
  • Let the bowl with strained cream cool to room temperature, covered with a piece of plastic wrap directly on the top of the cream. Place in the refrigerator to chill for at least 3 hours or overnight.