Description
This Raspberry Tart with Creamy Custard Filling combines a flaky crust with a rich, homemade custard and fresh raspberries. It’s a delightful dessert to impress your guests or treat yourself any day of the week.
Ingredients
Scale
- 2 ¾ cups cake flour well measured
- ¾ cup + 2 tablespoons salted butter room temp
- 1 large egg + 1 egg yolk
- ½ cup caster sugar
- 1 tsp vanilla extract
- ¼ cup salted butter cubed
- ⅓ cup + 1 tablespoon cake flour
- 2 cups whole milk
- ½ cup caster sugar
- 6 egg yolks
- 2 tsp vanilla extract
- 4 cups fresh raspberries
- 2 tbsp raspberry jam for brushing
Instructions
- Cream the softened butter and caster sugar together until smooth and fluffy.
- Mix in the egg, extra yolk, and vanilla until a soft dough forms.
- Fold in the cake flour gently until no dry spots remain.
- Shape the dough into a disk, wrap it, and chill in the fridge for at least an hour.
- Roll out the dough to about ¼-inch thickness and transfer it to a tart pan. Press it into the edges.
- Trim excess dough for a clean edge and chill again for 20 minutes.
- Preheat the oven to 320°F (160°C), line the crust with parchment, and add pie weights.
- Bake for 18-20 minutes, then remove weights and bake for another 9 minutes until light golden. Cool completely.
- Whisk egg yolks and sugar until smooth and pale.
- Mix in cake flour until no lumps remain. Heat the milk until hot but not boiling, then slowly whisk into the egg mixture.
- Return to the saucepan and cook over low heat, whisking constantly until thickened to a creamy custard. Remove from heat, then stir in butter and vanilla.
- Transfer the custard to a bowl, cover with plastic wrap touching the surface, and chill for 2 hours.
- Once chilled, pour the custard into the tart shell and smooth it out.
- Arrange fresh raspberries on top as desired.
- Warm the raspberry jam and lightly brush it over the berries for a glossy finish. Serve and enjoy.
Notes
Ensure the tart crust cools completely before filling with custard for best results.
You can use other berries or fruits as toppings if desired.
This tart can be made a day in advance; just add the berries on the day of serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg