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Raspberry Tart

Delightful Raspberry Tart with Creamy Custard Bliss

A scrumptious Raspberry Tart that combines juicy raspberries with creamy custard, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Replace with gluten-free flour for gluten-free version.
  • 2 tablespoons Granulated Sugar Can be substituted with a sugar alternative.
  • 1/4 teaspoon Salt Using sea salt can enhance flavor.
  • 1/2 cup Butter (diced) Consider using vegan butter for a dairy-free option.
  • 1 large Egg Yolk Do not substitute, consider a flax egg for egg-free version.
  • 3-4 tablespoons Ice Water Keep it cold for optimal consistency.
For the Custard Filling
  • 1 cup Heavy Cream Full-fat coconut milk works for dairy-free option.
  • 1/2 cup Milk Plant-based milk can be used.
  • 1/4 cup Cornstarch Arrowroot powder is an alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best flavor.
For the Topping
  • 2 cups Fresh Raspberries Feel free to substitute with other berries.

Equipment

  • Mixing bowl
  • Rolling Pin
  • tart pan
  • saucepan
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions for Raspberry Tart
  1. Prepare the Crust: In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Blend in diced butter until mixture resembles coarse crumbs. Stir in egg yolk and cold ice water. Form dough into a disc, wrap, and refrigerate for at least 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out dough to fit the tart pan. Line crust with parchment paper, fill with weights, and bake for 15 minutes. Remove weights and bake for an additional 10 minutes until golden. Let cool completely.
  3. Make the Custard Filling: Heat heavy cream and milk over medium heat until just below boiling. Whisk egg yolks, sugar, vanilla, and cornstarch in a separate bowl. Gradually add hot milk mixture, whisking constantly. Return to saucepan and cook on low until thickened, about 5-7 minutes. Let cool slightly.
  4. Assemble the Tart: Pour custard filling into cooled crust. Press fresh raspberries into the custard. Chill in the refrigerator for at least 2 hours.
  5. Serve: Dust with powdered sugar, slice, and enjoy this delightful dessert!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 110mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Keep all ingredients cold for a flaky crust. Whisk continuously when combining hot milk with egg yolks to avoid curdling. Allow tart to chill properly for best texture.

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