Raspberry Custard Tart Recipe

Name: Raspberry Custard Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: None None Crust; 1/3 cup all-purpose flour; 1/4 cup sugar; 1/2 cup cold butter, chopped; 1 tbsp iced water; None None Raspberry Custard; 2 tbsp raspberry jam, warmed; 2 1/2 cups cream; 4 None large eggs, 3 whole, 1 yolk; 1/2 cup sugar; 1 None vanilla bean, split, seeds scraped out; 9 oz raspberries; None None Whipped cream, to serve

Servings: persons

None None Crust
1/3 cup all-purpose flour
1/4 cup sugar
1/2 cup cold butter, chopped
1 tbsp iced water
None None Raspberry Custard
2 tbsp raspberry jam, warmed
2 1/2 cups cream
4 None large eggs, 3 whole, 1 yolk
1/2 cup sugar
1 None vanilla bean, split, seeds scraped out
9 oz raspberries
None None Whipped cream, to serve

1
For the crust: In a food processor, pulse flour, sugar and butter together until mixture resembles breadcrumbs. With motor running, add enough water for mixture to form a ball. Flatten into a disc, wrap in plastic wrap and chill 30 minutes.
2
Preheat oven to 400u00b0F. Lightly grease an 8 inch springform tart pan. Roll out dough between two sheets parchment paper until 1/8 inch thick. Line pan with pastry, trimming edges. Chill 15 minutes.
3
Line crust with parchment paper and fill with pie weights. Blind-bake for 15 minutes. Remove paper and weights and bake another 5 minutes, until golden. Cool in pan. Reduce oven to 350u00b0F.
4
To make the custard, press jam through a sieve, discarding seeds. Spread over base of crust and place on a baking sheet. In a bowl, whisk cream, eggs, yolk, sugar and vanilla seeds together. Pour into crust and arrange raspberries on top.
5
Bake 25-30 mins, until almost set in center. Allow to cool, then cover and chill overnight. Serve with whipped cream. Store in fridge in an airtight container.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: None None Crust, 1/3 cup all-purpose flour, 1/4 cup sugar, 1/2 cup cold butter, chopped, and more.

Yes, Raspberry 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.

Raspberry Custard Tart

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