This raspberry tart is a delightful treat that perfectly showcases the vibrant flavor of fresh raspberries paired with creamy pastry. The tart crust is buttery, with just the right crunch to complement the sweet and tangy raspberry filling.
This recipe addresses common issues such as uneven baking and excessive sweetness that can occur in traditional raspberry tarts.
I’ve had my fair share of baking mishaps, like the time my tart crust crumbled instead of holding its shape. This recipe has helped me avoid those pitfalls, ensuring a sturdy crust that can support the luscious pastry cream and fresh raspberries on top.
What I love about this raspberry tart recipe is how it comes together within a few hours, making it great for those busy weekends or special occasions. The result is a beautiful dessert that not only looks impressive but also tastes incredible, thanks to the care put into each layer.
If you’re craving something fruity and creamy, I recommend checking out my Rhubarb and Strawberry Tart Recipe next!
Table of contents
Why You Will Love This Recipe
- Rich Creaminess , The pastry cream here is luxuriously smooth and rich, thanks to a blend of milk and egg yolks. It’s the ideal base for that berry topping and takes the tart to a whole new level of satisfaction.
- Fresh and Fruity Topping , Nothing can beat the taste of fresh raspberries. They add a delightful burst of tartness that’s not only refreshing but also visually stunning when arranged on top of the creamy layer.
- Long-Lasting Taste , This raspberry tart stays fresh for a couple of days if stored properly. It’s great to make ahead for a special occasion, allowing you to impress without the last-minute rush.
- Customizable Flavors , While raspberries shine here, you can easily switch in other berries or fruits depending on the season. This adaptability lets you enjoy a different fruit tart experience throughout the year.
Raspberry Tart with Pastry Cream
- Prep Time: 60 minutes
- Cool Time: 3 hours 25 minutes
- Cook Time: 35 minutes
- Total Time: Approximately 5 hours
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A delightful French Raspberry Cream Tart with a flaky crust and creamy filling, perfect for any occasion.
Ingredients
Scale
- 1¾ cups (414 ml) whole milk
- ¼ teaspoon vanilla bean paste or ½ teaspoon vanilla extract
- ½ cup (100 g) granulated sugar
- ¼ cup (32 g) cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 4 tablespoons (56 g) unsalted butter, divided
- ½ cup (113 g) unsalted butter, cold, for crust
- ⅓ cup (40 g) confectioners’ sugar
- 1 large egg yolk, for crust
- 1 tablespoon (15 ml) cream or milk
- ½ teaspoon salt, for crust
- 1¼ cups (156 g) all-purpose flour
- ⅓ cup (110 g) raspberry preserves
- 2½ containers (about 82 raspberries) fresh raspberries
Instructions
- Step 1: Whisk together 4 large egg yolks, ½ cup (100 g) granulated sugar, and ¼ cup (32 g) cornstarch in a bowl until mixture is thick and light in color. This step prevents graininess and helps achieve a smooth texture.
- Step 2: In a saucepan, heat 1¾ cups (414 ml) whole milk and ¼ teaspoon vanilla bean paste (or ½ teaspoon vanilla extract) until it reaches a simmer. Slowly whisk the hot milk mixture into the egg yolk mixture, tempering the eggs slowly to prevent curdling.
- Step 3: Return the combined mixture to the saucepan. Cook over medium heat, stirring constantly until the cream thickens and coats the back of a spoon. This indicates the proper consistency of the custard. Remove from heat and stir in 2 tablespoons of unsalted butter until melted and incorporated.
- Step 4: Transfer pastry cream to a bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until fully chilled, about 3 hours.
- Step 5: Combine 1¼ cups (156 g) all-purpose flour, ⅓ cup (40 g) confectioners’ sugar, and ½ cup (113 g) cold unsalted butter using a pastry cutter or fork until mixture is crumbly. Add 1 large egg yolk, 1 tablespoon (15 ml) cream or milk, and ½ teaspoon salt. Mix until dough forms. If dough is too crumbly, add cold water 1 tablespoon at a time until it holds together.
- Step 6: Roll out dough evenly to fit a tart pan. Transfer to pan, pressing gently to fit. Chill the dough in the refrigerator before baking to reduce shrinkage during baking.
- Step 7: Preheat oven to 350°F (175°C). Line the chilled crust with parchment paper and fill with oven-safe weights or dried beans. Bake for 10 minutes. Remove weights and parchment, then bake an additional 10 to 15 minutes until the crust is golden and crisp. Remove from oven and cool completely.
- Step 8: Once the crust is cool, spread ⅓ cup (110 g) raspberry preserves evenly over the base.
- Step 9: Dollop the chilled pastry cream over the raspberry layer. Spread or smooth evenly with a spatula.
- Step 10: Place about 82 fresh raspberries on top of the pastry cream in a decorative pattern or evenly to cover the surface.
- Step 11: Refrigerate the assembled tart to set, at least 1 hour before slicing and serving. This allows the layers to firm for cleaner slices.
Notes
- Room Temperature: Keep the raspberry tart in an airtight container at room temperature. Consume within 1 day for best freshness and texture.
- Refrigeration: Store the tart in an airtight container in the refrigerator. It will keep up to 3 days while maintaining pastry cream safety.
- Freezing: Wrap tart tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Use cold unsalted butter and chill the dough before rolling and baking to ensure a flaky, non-shrinking crust.
- If pastry cream is grainy, strain through a fine mesh sieve immediately after cooking for smoothness.
- If raspberries taste too tart, sprinkle them with 1 to 2 tablespoons sugar before adding to the tart.
- Blind baking the crust for 10 minutes before filling is critical to avoid a soggy bottom.
- If the tart does not set properly, chill it longer—up to an additional hour—to allow the cream to thicken further.
- This tart is best served chilled. Reheating is not recommended as it may affect the texture of the pastry cream and crust.
- Serve each slice with a dollop of fresh whipped cream or a scoop of vanilla yogurt.
- Pair with a side of fresh berries or a light sorbet for complementary flavors.
- Add a dusting of powdered sugar or drizzle with a berry sauce for extra detail.
- Try a sprinkle of citrus zest for a refreshing finish.
- Substitute fresh raspberries with other seasonal berries or fruits such as strawberries, blackberries, or blueberries for a different tart experience.
- For a gluten-free variation, consider using almond flour instead of all-purpose flour for the crust and arrowroot powder in place of cornstarch in the pastry cream.
- Use vegan butter blends and an egg replacer to adapt crust and cream for a vegan diet.
- Choose plump, vibrant red raspberries for better flavor and sweetness. If fresh are unavailable, frozen raspberries can be used once thawed and drained.
- Use homemade pastry cream for best creaminess and flavor; it surpasses store-bought options in texture and taste.
- Select good quality all-purpose flour with a fine texture to avoid a gritty crust.
- Use high-quality pure vanilla extract or vanilla bean paste to enhance flavor.
- For richness in pastry cream, large egg yolks are essential for smooth consistency and rich color.
- Butter should be cold and unsalted to achieve flaky crust texture and balanced flavor.
- Granulated sugar is preferred to sweeten without adding moisture; half brown sugar can be used to deepen flavor.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Raspberries: Choose plump, vibrant red raspberries for better flavor and sweetness. If fresh aren’t available, frozen work too, just make sure to thaw and drain them.
- Pastry cream: Use homemade pastry cream for the best flavor and creaminess. It’s really worth the extra effort compared to store-bought options.
- All-purpose flour: Go for a good quality all-purpose flour; it gives the crust a nice structure. Avoid flour that feels coarse, as that can result in a gritty texture.
- Butter: I recommend unsalted butter for balanced flavor. It contributes to a flaky crust, and make sure it’s cold to maintain that perfect texture while baking.
- Sugar: Regular granulated sugar is ideal here as it sweetens without adding moisture. If you want a deeper flavor, use half brown sugar; it adds a nice richness.
- Egg yolks: Use large egg yolks to enrich the pastry cream. They add a smooth consistency and deepen the color, essential for a luxurious tart!
- Vanilla extract: A good quality pure vanilla extract makes a difference. It enhances the overall flavor of the pastry cream and the crust, so don’t skimp on it!
- Lemon juice: Fresh lemon juice brightens the pastry cream, balancing sweetness with a nice tang. If you don’t have fresh, bottled juice is fine in a pinch.
- Raspberries: Choose plump, vibrant red raspberries for better flavor and sweetness. If fresh aren’t available, frozen work too, just make sure to thaw and drain them.
- Pastry cream: Use homemade pastry cream for the best flavor and creaminess. It’s really worth the extra effort compared to store-bought options.
- All-purpose flour: Go for a good quality all-purpose flour; it gives the crust a nice structure. Avoid flour that feels coarse, as that can result in a gritty texture.
- Butter: I recommend unsalted butter for balanced flavor. It contributes to a flaky crust, and make sure it’s cold to maintain that perfect texture while baking.
- Sugar: Regular granulated sugar is ideal here as it sweetens without adding moisture. If you want a deeper flavor, use half brown sugar; it adds a nice richness.
- Egg yolks: Use large egg yolks to enrich the pastry cream. They add a smooth consistency and deepen the color, essential for a luxurious tart!
- Vanilla extract: A good quality pure vanilla extract makes a difference. It enhances the overall flavor of the pastry cream and the crust, so don’t skimp on it!
- Lemon juice: Fresh lemon juice brightens the pastry cream, balancing sweetness with a nice tang. If you don’t have fresh, bottled juice is fine in a pinch.
Recipe Tips
- If your crust is too crumbly, add 1 tablespoon of cold water at a time until it holds together, mixing after each addition.
- When the pastry cream is grainy, strain it through a fine mesh sieve immediately after cooking to achieve a smooth texture.
- If your raspberries are too tart, sweeten them with 1 to 2 tablespoons of sugar before adding to the assembled tart for a better taste.
- For a soggy bottom crust, blind-bake it for 10 minutes before adding the pastry cream and toppings to ensure it stays crisp.
- If your tart doesn’t set properly, chill it for an additional hour after assembly to allow the cream to thicken further.
Serving Suggestions
Serve the raspberry tart with a dollop of fresh whipped cream or a scoop of vanilla yogurt. A side of fresh berries or a light sorbet complements the dessert well.
Use the raspberry tart to make mini tarts or tartlets for smaller gatherings. Add to a fruit salad or layer in a parfait with yogurt and granola.
Top the tart with a dusting of powdered sugar or drizzle with a berry sauce for extra flavor. Consider adding a sprinkle of citrus zest for a refreshing finish.
Recipe variations
- You can use almond flour instead of all-purpose flour for a gluten-free crust option in the raspberry tart. Use 1¼ cups as in the original recipe.
- Add ¼ teaspoon vanilla bean paste to the pastry cream for a richer flavor, or use ½ teaspoon vanilla extract as a substitute.
- Either fresh raspberries or frozen raspberries can be used for the topping. Thaw frozen berries completely to avoid excess moisture in the tart.
- If serving more people, double all ingredients: 3½ cups whole milk, 8 egg yolks, 2⅔ cups granulated sugar, and twice the crust quantities to maintain balance. This pairs well with my Raspberry Ricotta Cake.
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How to Store?
To keep your raspberry tart fresh and delicious, follow these storage tips:
Room Temperature: Place the raspberry tart in an airtight container at room temperature. Consume within 1 day to maintain freshness and texture.
Refrigeration: Store the tart in an airtight container inside the refrigerator. Keep it chilled up to 3 days, ensuring the pastry cream stays safe.
Freezing: Wrap the tart tightly with plastic wrap, then place in a freezer container. Freeze up to 1 month. Thaw overnight in refrigerator before serving.
Other Recipes You’ll Love
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