This raspberry custard tart is sensational during the summer months since it’s light and refreshing. The crust is simple to prepare and the filling is easy as well. The dough smells heavenly while baking in the oven and the custard mixture is sweet and rich; you’ll want to lick the spoon!
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Everyone will love this wonderful raspberry custard tart. The sweet crust, creamy vanilla custard filling, and juicy raspberries just taste like summer on a plate.
You can have it just as it comes or add some whipped cream for an ‘a la mode’ take. Whether you want to impress the family with a beautiful dessert or you’re looking for inspiration for a special occasion, this one is really good.
Pair it with these raspberry cheesecake cookies or serve it alongside this southern buttermilk pie for the ultimate summer yumminess!
Main Ingredients
This recipe is made in two parts. First, there is the homemade crust and then there is the creamy custard layer. The last step is decorating it with plump, seasonal raspberries. These are the main ingredients you need to make this raspberry custard tart:
- Raspberries: These provide the main flavor but if there is another berry you prefer (strawberries or blackberries perhaps) feel free to sub those instead.
- Confectioner’s sugar: Powdered sugar sweetens the crust. You can reduce the amount if you prefer a less sweet flavor. Add most of it, then taste the dough, and then add more if you want. Oh, and save some for sprinkling over the finished tart.
- Milk: I use whole milk for the custard filling, but 2% would work too. For an even richer result, you could combine 3 cups of milk with 1 cup of heavy cream!
- Vanilla extract: Vanilla is such a wonderful addition. Its flavor complements all kinds of berry-based desserts. Don’t be afraid to add a few extra drops if you love it as much as I do.
- Egg yolks: These add richness as well as flavor to the custard filling. You need 6 of them so save the 6 egg whites for another recipe (egg white omelet or meringue perhaps).
- Flour: Use this in the crust and also to thicken the custard. There isn’t really an alternative to wheat flour which gives the perfect consistency and flavor.
Instructions Overview
I bet you’re already imagining how good your kitchen smells while you’re baking the crust and how delicious the raspberry topped custard layer is going to be! Let’s take a look at the steps to make this raspberry custard tart recipe. First of all, gather all the ingredients and make sure you have measured everything out.
The flour and sugar combine to make the crust and then you can use your fingers or a pastry cutter to mix in the butter. You can save time with a food processor, but there’s something satisfying about using your hands!
Once the mixture looks like breadcrumbs you can mix in egg yolks, salt, and water, and use your hands to shape it into a ball of dough. Wrap and refrigerate the dough for an hour and then you can press it into a tart dish and bake it in the oven.
Let it cool completely, make holes using a fork, and then bake it blind (filled with some pie weights) for a bit longer.
Make the custard in the meantime. Combine egg yolks and sugar, before adding flour and some milk. Warm the rest of the milk in a pot on the stove and then add the egg yolk mixture. This is going to be the custard. When it’s thick and creamy, spread it into the crust and let it cool completely. Top with raspberries. Sift some powdered sugar over the top to finish the raspberry custard tart perfectly.
Common Questions
A Portuguese custard tart, or “pasteis de nata” is made with puff pastry instead of shortcrust pastry.
Although individual fruit tarts can be eaten with the fingers, this raspberry custard tart is served in slices, so serve it with a fork or a fork and dessert spoon.
The summer is raspberry season so look out for these juicy berries in June and July. Choose bright red berries that hold their shape. Softer ones will spoil faster.
Don't add the custard to the pie crust before it's thickened up because it will seep into the pastry and make it soggy. Let the custard mixture boil until it's noticeably thicker and only then should you add it to the pie crust. Still worried it's going to come out runny? Remember the custard will firm up even more in the refrigerator.
Yes, this will keep for a couple of days in the refrigerator, so feel free to make it ahead and it won’t lose any flavor or dry out.
You don’t need to refrigerate the tart if you will be serving it the same day. Otherwise, do refrigerate it and use it within two days.
If you want whipped cream or a scoop of ice cream, go ahead! This tart is rich enough without it though.
You could, but it’s best to freeze only the crust and then make the custard after thawing it back out. Thawed raspberries won’t be as pretty as fresh ones either.
Chopnotch Tips
- 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.
This raspberry custard tart is well worth the effort. The flavor is amazing and it rivals anything you can buy from the bakery.
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Recipe
How to Make
Raspberry Custard Tart
Ingredients
For the crust:
- 3 cups all-purpose flour
- ¾ cup salted butter, melted
- 2 egg yolks
- ½ cup confectioners sugar
- ⅛ teaspoon salt
- ⅓ 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
Instructions
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!
Notes
- 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.
