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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Custard and Almond Tart With Raspberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions