I absolutely love this pretty little summer berry dessert. It’s light, creamy and served cold – perfect for a warm summer night. To make this even easier and faster, just purchase your pastry from the store – there is no shame in that.
Here is my chilled rolled out Pate Sucree, it’s French and is also known as Sweet Short Crust Pastry. It’s a sweet dough with a crisp, cookie like texture and is the typical base you find in tarts.
You want to first dock your pate sucree with a fork – this prevents it from rising.
After docking, you’ll want to par-bake or blind-bake your tart shell. I have these nifty ceramic pie weights but you can just use dry beans on top of parchment or foil.
Add the sugar covered raspberries and then cover with the custard mixture.
Nice and close.
Raspberry Custard Tart
2 tablespoons all-purpose flour, plus more for surface
3/4 cup sugar
1 large egg
1 cup heavy cream
1 pound (3 1/2 cups) raspberries, plus more for garnish
1/4 teaspoon salt
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
2 large egg yolks
1/4 cup ice water
For the Pate Sucree, in a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
In a small bowl, lightly beat egg yolks; add ice water. Add the egg mixture slowly and pulse until dough comes together but be careful to not over mix.
Divide dough into two parts, place on a sheet of plastic and flatten out to a disk. Let cool down in the fridge for about an hour.
Meanwhile, preheat oven to 375 degrees. Roll pate sucree to 1/8-inch thickness on a lightly floured surface. Fit into a tart pan, trim excess off edges. Dock (or prick with fork) bottom of dough with a fork and place in the freezer for 15 minutes. Line dough with parchment or foil and fill with pie weights. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream and whisk. Toss raspberries, remaining 1/4 cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim. Bake until custard is set, about 45 – 50 minutes. Cool on a wire rack then cover, refrigerate for at least 2 hours (or up to 1 day).
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