Desserts recipe

Fresh Raspberry Custard Tart

If you love pies, you'll find everything you want right here with this raspberry custard tart. For a dessert or an afternoon tea—whatever your fancy, you'll love this dessert.
Fresh Raspberry Custard Tart

If you love pies, you’ll find everything you want right here with this raspberry custard tart. Overflowing with fresh and juicy raspberries, the golden, flaky crust is lined with a fragrant almond cream and a layer of deliciously creamy custard. For a dessert or an afternoon tea—whatever your fancy, you’ll love this dessert.

Ingredients list for the Raspberry Custard Tart

Makes a 8-9 inch tart

The sweet pastry:

  • 2 cups (200g) all-purpose flour
  • 2 1/2 tablespoons (30g) sugar
  • (30g) of almond powder
  • A pinch of salt
  • 1/2 cup (100g) of butter
  • 1 egg

The almond cream:

  • 2 1/2 tablespoons (40g) melted butter
  • (40g) of almond powder
  • 3 1/3 tablespoons (40g) sugar
  • 1/2 tablespoon (5g) cornflour
  • 1/3 cup (80mll) dark rum
  • 1 egg

The custard:

  • 1 3/4 cup (400ml) milk
  • 1 vanilla pod
  • 4 egg yolks
  • 3 1/3 tablespoons (40g) sugar
  • 1/3 cup all-purpose (30g) flour
  • 1 1/2 tablespoon (15g) cornflour

The garnish:

  • 1 pound (400g) raspberries
  • Red fruit jelly or pie glaze

Raspberry Tart recipe


The custard cream:
1. Heat the milk with the vanilla bean, split in two.
2. Mix the egg yolks with sugar until the mixture whitens.
3. Stir in flour and cornflour and add half the milk, stirring with a whisk until milk cools down a bit.
4. Pour the mixture into the pan with remaining milk and bring to a gentle boil, constantly stirring. When the preparation thickens, remove from heat, allow to cool, cover with a plastic wrap in contact with the custard and keep refrigerated.

The crust:
1. Mix flour, sugar, almond powder and a pinch of salt.
2. Add diced butter and mix with your fingertips until you get a sandy texture.
3. Make a dig, add the egg and mix by hand without kneading too much. Then form a ball. Wrap in plastic and refrigerate for 30 minutes before spreading the dough for the final steps.

The almond cream:
1. Combine almond powder, sugar and cornstarch then stir into cooled melted butter.
2. Add rum, and the egg. Mix until an homogeneous mixture. Set aside.

1. Preheat oven to 360°F (180°C).
2. Spread the pie dough on a floured surface and line the bottom of a tart pan covered with baking paper. Pour the the almond cream over the pastry.
3. Blind-bake for 25 to 30 minutes until the tart shell is golden brown. Allow to cool on a wire rack.
4. Once cooled, pour the custard over the tart shell. Smooth the surface with a spatula and arrange the fresh raspberries on top.
5. Spoon topping for pie or red jelly fruit for a shiny effect!

Note: You can substitute the raspberries with strawberries or other berries!

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