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An overhead shot of a completed raspberry custard tart.

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 mins
Cook Time:30 mins
Chilling Time:30 mins
Total Time:1 hr 30 mins
Servings:8 slices


For the crust:

  • 3 cups all-purpose flour
  • ¾ cup salted butter melted
  • 2 egg yolks
  • ½ cup confectioners sugar
  • teaspoon salt
  • cup water cold

For the custard filling:

  • ½ cup all-purpose flour
  • 4 cups milk
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 4 egg yolks


To make the crust:

  • 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.

To make the custard:

  • 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.


Calories: 519kcal | Carbohydrates: 68g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 249mg | Potassium: 240mg | Fiber: 1g | Sugar: 19g | Vitamin A: 924IU | Calcium: 169mg | Iron: 3mg