If you’re looking for a simple yet impressive dessert, this raspberry custard tart is it.
With a buttery shortcrust base, silky vanilla custard, and bursts of fresh raspberries, it’s the kind of recipe that feels fancy—but is actually very doable at home.
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, purchase your pastry from the store – there is no shame in that.
What is a Raspberry Custard Tart?
A raspberry custard tart is a classic dessert made with:
- A shortcrust pastry base
- A rich vanilla custard filling
- Fresh or baked raspberries
It’s similar to a French-style fruit tart but with a softer, creamier centre.
Why You’ll Love This Recipe
- Easy, beginner-friendly steps
- Make-ahead friendly
- Perfect balance of sweet + tart
- Uses simple pantry ingredients
- No pre-cooking the custard.
Ingredients
For the Pastry
- Plain flour
- Butter
- Sugar
- Egg yolk
- Cold water
For the Custard Filling
- Milk or cream
- Egg yolks
- Sugar
- Vanilla
For the Topping
- Fresh raspberries
- Icing sugar (optional)
Step-by-Step Instructions
1. Make the Pastry
Combine flour, butter, and sugar until crumbly. Add egg yolk and water, then bring together into a dough. Chill for 30 minutes.
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.
2. Blind Bake
Roll out pastry, press into tart tin, and blind bake until lightly golden.
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, 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. I’ve also seen people use rice,
3. Prepare the Custard
Whisk egg yolks, 1/2 sugar, and vanilla, then set aside.
4. Add Raspberries
Arrange fresh , sugar covered raspberries in the pastry shell.
5. Assemble the Tart
Pour custard into the baked shell, until just below the pastry case.
6. Bake and Chill
Bake the tart until set and then chill down before serving.
Variations
- Swap raspberries for other berries or cooked fruit – peaches would be nice!
- Use store-bought pastry for speed – there is no shame in that!
How to Store
- Store in the fridge for up to 3 days
- Best served chilled.
- Not suitable for freezing (custard and raspberry texture changes).
I hope you get a chance to make this yummy recipe soon!
XOXO,
Raspberry Custard Tart
Ingredients
Equipment
Method
- For the Pate Sucree, in a food processor, combine flour and sugar. Add butter, and process until mixture resembles course sand, 10 - 20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. Add the egg mixture slowley and pulse until dough comes together but be careful not to overmix.
- Place dough on a sheet of plastic wrap and flatten out to a disk, then wrap. Let the dough chill down in the fridge for about an hour. Once chilled, roll dough out on a lightly floured surface until its about 1/4 inch thick.
- Line the dough in the tart pan with parchment paper and fill with pie weights. Bake until edges begin to turn golden, 20 - 30 minutes. Remove weights and parchment and bake until crust is just cooked through, approximately another 10 - 15 minutes. Let cool on a wire rack.
- Reduce oven temprature to 350℉. Whisk flour and 1/2 cup sugar in a medium bowl. Add cream and whisk until the fjour is fully incorporated.
- Toss raspberries, remaining sugar, and the salt in a medium bowl. Spoon berries into crust, then pour into the cream mixture, filling to just below the rim. Bake until custard is set, approximately 45 - 50 minutes. Cool on a wire rack, then cover loosely, refrigerate for a least 2 hours (or up to 24 hrs).
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