Raspberry Custard Tart

Who knew baking a homemade tart could be so easy? The juicy raspberries, creamy vanilla custard and sweet crust combine for a great dessert.

Prep Time:30

Cook Time:30

Chilling Time:30

Total Time:1 30

Servings: slices

Take a large bowl and mix sugar and flour in it. Add the melted butter in it and mix again until it looks a bit crumbly.
Now add the egg yolks, water, salt, and mix well. You can use your hands to form a ball of dough.
Use plastic wrap to wrap the dough and place it in the fridge for a minimum of 30 minutes and a maximum of 1 hour. After that, remove it from the fridge and spread it in a tart mold, and bake at 355°F for 15 minutes. When finished baking, remove from the oven and let it cool.
Gently poke the bottom of the mold with a fork randomly perforating the dough. Then place a sheet of parchment paper over the top of the dough and place ceramic pie weights on the top to pre-bake (or blind bake) the crust. Prebake the crust for about 15 minutes in the oven at 355°F.

Take a bowl and whisk sugar and egg yolk in it.
Add the flour to the egg-sugar mixture and mix well. Now add half a cup of milk to thin the mixture.
Put the remaining milk in a saucepan and heat it on the stove over medium heat for about 3 to 4 minutes. When warm, add the flour, egg, milk, sugar mixture, and vanilla extract. Keep whisking until boiling.
Your custard will become creamy and thick when it boils.
Now spread the custard over the crust and top with raspberries and powdered sugar. Enjoy!

If you don’t have pastry weights for blind baking the crust, then you can use dried beans or pulses instead.
Feel free to swap the raspberries for blackberries, strawberries, or even a combination of berries.
Give the custard time to come to a boil and then keep cooking it until thick and creamy. Thin custard will result in a soggy crust so this isn’t something you can rush.