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!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the raspberry tart
Tart Shells:
- 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
Custard filling:
- 1 pint (50cl) of milk
- 3 eggs
- 3/4 cup (150g) sugar
- 1 tsp vanilla extract
- 1 oz (30g) all-purpose flour
Topping
- 3 cups fresh raspberries
Directions
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 macarons. 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 limit the amount of butter in the dough, making 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 spread the dough directly onto a sheet of parchment paper, as I find it’s easier to line the mold and unmold 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 the 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!
Photo credit: © Eatwell101.com
Raspberry Tart Recipe
by eatwell101
Yield: 6 servings
Prep Time: 60 min
Cook Time: 30 min
Easy raspberry tart recipe with custard filling.
Ingredients
Tart Shells:
- 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
Custard filling:
- 1 pint (50cl) of milk
- 3 eggs
- 3/4 cup (150g) sugar
- 1 tsp vanilla extract
- 1 oz (30g) all-purpose flour
Topping
- 3 cups fresh raspberries
Instructions
Preparation of the pastry
- Preheat oven to 360°F (180°C).
- 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 macarons. Keep them in your freezer if necessary.
- Add the margarine — or softened butter — and the Greek yogurt. Mix the dough by hand until it makes a smooth ball. Greek yogurt helps limit the amount of butter in the dough, making it a little lighter. And it doesn't affect its taste or texture.
- Roll out the dough and line a tart pan. You can spread the dough directly onto a sheet of parchment paper, as I find it's easier to line the mold and unmold 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
- While the tart shell is baking. Put the milk in a saucepan over a high heat.
- In a bowl, mix the eggs with the sugar and flour.
- Pour the hot milk gradually into the egg mixture, stirring constantly. Pour the mixture into the saucepan and put it back over the heat.
- Stir constantly with a wooden spatula. When the boiling point is reached, keep for 1 min and then remove from the heat. Let cool to room temperature.
Assembling the tart
- Pour the cold custard into the tart shell.
- 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.
- 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.
- Keep refrigerated until ready to serve!
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