I made my husband a custard filled 14"x 4" rectangular fruit tart. Photo attached. The crust is fairly low carb made with almond flour. The custard is a typical egg yolk/milk based custard flavored with vanilla and almond extracts. For the fruit, I used strawberries, blueberries, raspberries, kiwis, pineapple bits, papaya chunks, and mango chunks. I did eventually brush on an apricot jelly glaze and then re-topped it with my fresh mint. My serving platter is too short for it. I just bought myself a longer one on Amazon.

If people like fruit tarts, I have three different recipes that have worked out well for me. The one I described above, another one (14" x 4" rectangle) with a shortbread type crust with a light cheesecake filling instead of custard, and an even bigger tart (9 3/4" round) that has a slightly different almond flour based crust, but a low carb yogurt and cream cheese based filling.

My husband is a major league fruit tart fan. They are so easy to make if you own a fruit tart pan.