Description
This elegant Raspberry Tart features a buttery, flaky crust filled with a silky pastry cream and topped with fresh, juicy raspberries. It’s a delightful dessert perfect for special occasions or a sweet treat any day of the week.
Ingredients
Scale
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- For the Pastry Cream:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
- For the Raspberry Topping:
- 1 pint fresh raspberries
- 2 tablespoons raspberry jam, warmed (optional)
Instructions
- Make the Crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch tart pan. Trim the edges and prick the bottom of the crust with a fork.
- Bake the crust for 15-20 minutes, or until golden brown. Let cool completely.
- Make the Pastry Cream: In a saucepan, combine the milk, sugar, cornstarch, and salt. Whisk to combine.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
- Remove from heat and whisk in the egg yolks, one at a time, until smooth. Return to the heat and cook for 1 minute more, whisking constantly.
- Remove from heat and stir in the vanilla extract and butter until the butter is melted and the pastry cream is smooth.
- Pour the pastry cream into the cooled tart crust and refrigerate for at least 2 hours, or until set.
- Assemble the Tart: Arrange the fresh raspberries over the pastry cream. If desired, brush the raspberries with warmed raspberry jam for extra shine and flavor.
- Slice and serve.
Notes
- For a richer crust, use all butter instead of a butter/shortening combination.
- If you don’t have a food processor, you can cut the butter into the flour by hand using a pastry blender or your fingertips.
- The pastry cream can be made a day in advance. Store it in the refrigerator until ready to use.
- Feel free to substitute other berries for the raspberries.
- Prep Time: PT45M
- Cook Time: PT25M
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Carbohydrates: 40g