Raspberry and Brown Sugar Custard Tart Recipe

Name: Raspberry and Brown Sugar Custard Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups plus 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons (or more) ice water; 8 ounces raspberries (about 1 3/4 cups); 3/4 cup (packed) golden brown sugar; 2 large eggs; 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup whipping cream; 1/2 vanilla bean, split lengthwise

Servings: persons

1
Blend 1 1/4 cups flour and 1/2 teaspoon salt in processor.
2
Add chilled butter; using on/off turns, process until mixture resembles coarse meal.
3
Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
4
Gather dough into ball; flatten into disk.
5
Wrap in plastic and chill at least 1 hour.
6
Preheat oven to 375F.
7
Roll out dough on lightly floured surface to 12-inch round.
8
Transfer to 9-inch-diameter tart pan with removable bottom.
9
Trim dough overhang to 1/2 inch.
10
Fold overhang in, forming double-thick sides.
11
Freeze crust 15 minutes.
12
Bake until crust is golden, about 40 minutes.
13
Reduce oven temperature to 350F.
14
Line warm tart shell with raspberries.
15
Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend.
16
Whisk in eggs, melted butter, and cream.
17
Scrape in seeds from vanilla bean; discard bean.
18
Pour enough filling over raspberries to fill crust to just below edge (discard any remaining filling).
19
Place tart pan on baking sheet.
20
Bake until custard is set, puffed, and golden, about 35 minutes.
21
Cool at least 3 hours; serve at room temperature.
22
(Can be made 1 day ahead.
23
Cover and store at room temperature.)

910

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 1 1/4 cups plus 2 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, 3 tablespoons (or more) ice water, and more.

Yes, Raspberry and Brown Sugar Custard Tart 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!

Raspberry and Brown Sugar Custard Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions