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