Ready for a dessert that will make your guests rave? This raspberry tart screams summer and is very refreshing. A shortcrust pastry crust is filled with homemade silky custard and topped with fresh, plump raspberries. Perfect for a dessert, or simply to enjoy with a cup of tea!
Ingredients list for the raspberry tart
- 2 cups (200g) all-purpose flour
- 2 egg yolks
- 1 3/4 oz (50g) margarine or softened butter
- 5 oz (150g) Greek yogurt
- 1/3 cup (70g) of sugar
Creamy Four Cheese Spinach Butternut Squash
- 1 pint (50cl) of milk
- 3 eggs
- 3/4 cup (150g) sugar
- 1 tsp vanilla extract
- 1 oz (30g) all-purpose flour
- 3 cups fresh raspberries
Preparation of the pastry
1. Preheat oven to 360°F (180°C).
2. In a bowl, sift the flour and add the sugar. Separate the whites and yolks, and then mix the yolks with the flour and sugar. You can keep the egg whites to make financiers cakes or macaroons. Keep them in your freezer if necessary.
3. Add the margarine — or softened butter — and the Greek yogurt. Mix the dough by hand until it makes a smooth ball. Greek yogurt helps to limit the amount of butter in the dough to make it a little lighter. And it doesn’t affect its taste or texture.
4. Roll out the dough and line a tart pan. You can directly spread the dough on a sheet of parchment paper because I find it’s easier for lining the mold and un-molding after baking. Measure a 5mm thickness. Prick the bottom of the tart with a fork, cover with aluminum foil and beans or tart weights, and then blind-bake for 20 minutes.
Preparing the custard
1. While the tart shell is baking. Put the milk in a saucepan over a high heat.
2. In a bowl, mix the eggs with the sugar and flour.
3. Pour the hot milk gradually into the egg mixture, stirring constantly. Pour the mixture into the saucepan and put it back over the heat.
4. Stir constantly with a wooden spatula. When the boiling point is reached, keep for 1 min and then remove from heat. Let cool to room temperature.
Assembling the tart
1. Pour the cold custard into the tart shell.
2. Spread a layer of whole raspberries, keeping a handful for later. I often use broken raspberries to concentrate the fruit flavor without having too many chunks for example. So keep the whole raspberries on top for the look.
3. Blend the remaining raspberries to make a puree. Add 1/2 teaspoon of pepper and mix with the blender once more. Pour the peppered raspberry puree evenly on the tart. Adding freshly ground pepper to the raspberry sauce enhances the taste of the fruit; it’s very discreet, but excellent.
4. Keep refrigerated until ready to serve!