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5.0 from 6 votes

Homemade Fruit Pizza Dessert

A delicious Fruit Pizza made from scratch with a flaky pie crust base, an easy Italian pastry cream and topped with mounds of fresh fruit!  The perfect dessert.

Prep Time
15 mins
Cook Time
15 mins
Chilling Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 10 servings
Calories: 392 kcal
Course: Dessert
Cuisine: Italian-American Fussion

Ingredients

ITALIAN PASTRY CREAM
  • ¾ cup milk
  • ¾ cup cream (whipping or whole cream)
  • 4 egg yolks
  • ½ cup sugar
  • 2½ tablespoons flour
  • ½ teaspoon vanilla
PIE PASTRY**
  • 2¼ cups all purpose flour
  • 1 pinch salt
  • 1 pinch sugar
  • ¾ cup salted butter (if using unsalted then increase salt to ½ teaspoon)
  • 4-5 tablespoons cold water
**Recipe makes enough for a 2 pie crust, so the extra dough can also be frozen for up to 3 months or refrigerated up to 3 days.
FRESH FRUIT
  • 1 cup sliced strawberries
  • 2 kiwi fruit (peeled and sliced)
  • 1 medium banana (peeled and sliced)
  • ½-1 cup red currants, blue berries or berries or fruit of choice (more if desired)

Instructions

ITALIAN PASTRY CREAM
    Cup of Yum
  1. In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
  2. In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate 2-3 hours or even overnight. If the pastry cream is very stiff, then whisk to combine.
PIE PASTRY
  1. Sift flour, salt and sugar into a large bowl, add butter and cut into the flour (using a pastry blender or even your clean fingers) until mixture resembles coarse crumbs (the size of peas).
  2. Sprinkle with the water (one tablespoon at a time) just until dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round ball.
  3. Wrap dough in plastic and refrigerate for at least 30 minutes before using.
  4. Pre-heat oven to 350° grease and flour an 8 - 10 inch pie plate or pizza pan.
  5. Remove from fridge (divide the dough in half, the unused dough may be frozen for future use) and place on a lightly floured surface, gently knead the dough a couple of times to soften it up. Roll out to ⅛" thickness (or a little thicker). Transfer to prepared pie plate, trim the dough of any extra dough then prick the dough all over.
  6. Place a piece of parchment paper on top of the dough and fill it with dried beans, rice or even sugar. Bake for 20 minutes, then remove the paper and weights and bake for another 10-15 minutes or until done. Let cool completely before filling. 
PUTTING IT TOGETHER
  1. Once the chilling time has passed, spoon the pastry cream onto the cooled pie crust, spread evenly, then top with sliced fruit and berries of choice.  Dust with a little powdered sugar and serve.  Enjoy!

Notes

  • Instead of the Italian crostata dough that I used, you could substitute with a traditional pie dough, a chocolate pie crust or why not try a yogurt pie dough or even an almond crust? Of course if you are short on time a store bought crust will also work.
  • The pie dough can be made in advance and stored well wrapped in the fridge for up to 3 days. The pastry cream can also be made and stored for up to 4-5 days in the refrigerator. Be sure to use fresh milk and cream that has a longer expiry date.
  • The fruit pizza should be stored in a air tight container or wrapped well in plastic wrap or foil. It will keep for up to 2-3 days in the fridge. I don’t recommend freezing as the pastry cream will separate.

Nutrition Information

Calories 392kcal (20%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 13g (65%) Cholesterol 141mg (47%) Sodium 141mg (6%) Potassium 200mg (6%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 845IU (17%) Vitamin C 26.5mg (29%) Calcium 58mg (6%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 392

% Daily Value*

Calories 392kcal 20%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 141mg 47%
Sodium 141mg 6%
Potassium 200mg 4%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 845IU 17%
Vitamin C 26.5mg 29%
Calcium 58mg 6%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.