Custard and Almond Tart With Raspberries Recipe

Name: Custard and Almond Tart With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g ready-made shortcrust pastry; 200 g caster sugar; 1 tablespoon cornflour; 300 ml milk; 4 egg yolks; 25 g butter, diced; ½ teaspoon vanilla essence; 125 g fresh raspberries; 50 g sliced almonds; icing sugar, for dusting

Servings: persons

300 g ready-made shortcrust pastry
200 g caster sugar
1 tablespoon cornflour
300 ml milk
4 egg yolks
25 g butter, diced
½ teaspoon vanilla essence
125 g fresh raspberries
50 g sliced almonds
icing sugar, for dusting

1
Preheat the oven to 180 degrees centigrade.
2
Use the pastry to line a shallow 23cm fluted flan tin.
3
Fill with crumpled foil and blind bakefor 10 minutes until set and golden.
4
Place the sugar and the cornflour in a pan and stir in the milk unti well blended.
5
Bring to the boil then remove from the heat.
6
Allow to cool a little, then beat in the egg yolks, butter and vanilla essence.
7
Scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds.
8
Bake for 20 minutes until set and golden.
9
Dust with a little icing sugar and serve warm or cold-it willset more firmly when cool.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 g ready-made shortcrust pastry, 200 g caster sugar, 1 tablespoon cornflour, 300 ml milk, and more.

Yes, Custard and Almond Tart With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Custard and Almond Tart With Raspberries

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