Raspberry Custard Tart

m
Matthew Maxson (@matthewm)

A filling, sweet custard tart loaded with fiber!

Raspberry Custard Tart recipe
Prep Time
1hr 0min
Cook Time
1hr 0min
Total Time
2hr

Ingredients

12 Servings
(1 serving = 1 slice)

Crust Ingredients

  • all purpose flour (volume is a bad way to measure flour)
    all purpose flour (volume is a bad way to measure flour)
    370g
  • unsalted butter melted
    unsalted butter melted
    3/4cup
  • salt
    salt
    3/4tsp
  • splenda (optional)
    splenda (optional)
    1/2cup
  • egg yolks
    egg yolks
    2
  • cold water
    cold water
    1/3cup

Pastry Cream Ingredients

  • milk
    milk
    4cups
  • potato starch
    potato starch
    1/4cup
  • sugar
    sugar
    1/2cup
  • allulose (optional)
    allulose (optional)
    1/2cup
  • egg yolks
    egg yolks
    4
  • butter
    butter
    4tbsp
  • vanilla bean paste
    vanilla bean paste
    1tsp

To Garnish

  • raspberries
    raspberries
    24oz

How to make Raspberry Custard Tart

Crust Instructions

  1. Step 1

    Preheat oven to 350º F

  2. Step 2

    Begin mixing the flour and butter, salt, and optional splenda until you reach a crumbly consistency

  3. Step 3

    Add the egg yolks and cold water to the bowl and mix the batter until it just begins forming one ball

  4. Step 4

    Using your hands, press the dough against any and all unstuck crumbling pieces

  5. Step 5

    Continue mixing until the dough until it is fully cohesive

  6. Step 6

    Press the ball into a ~1 inch tall disc, and using plastic wrap / saran wrap, cover the disc fully

  7. Step 7

    Place the wrapped disc of tart dough in the fridge for 30 minutes

  8. Step 8

    Remove the dough from the fridge and roll it out until it is ¼ inch thick

  9. Step 9

    Place the rolled dough ontop of the tart tin and press it into shape

  10. Step 10

    Poke holes with a fork all along the bottom of the tart

  11. Step 11

    Place pie weights or baking beans across the tart

  12. Step 12

    Bake at 350º F for 20 minutes

  13. Step 13

    Remove the weights and bake for another 5 - 10 minutes

  14. Step 14

    Remove the tart crust from the oven and allow to cool in its pan

Pastry Cream Recipe

  1. Step 1

    Pour the milk into a large saucepan and turn the heat on medium

  2. Step 2

    Mix the milk consistently once every ~20 seconds

  3. Step 3

    Have a large bowl close by with the four cut up tablespoons pieces of butter and vanilla bean paste to pour the finished pastry cream when it finishes

  4. Step 4

    In a medium-sized bowl, add the egg yolks, sugar and allulose (if using), and potato starch and whisk the mixture until the egg yolks turn pale

  5. Step 5

    Once the milk is steaming, pour half of the milk into the bowl with the eggs and vigorously whisk

  6. Step 6

    Pour the egg and milk mixture back into the saucepan and begin mixing with a whisk

  7. Step 7

    Continue to whisk the cream without stopping and ensure that all parts of the pan is reached by your mixing

  8. Step 8

    Eventually the mixture will begin to thicken rapidly, and when this happens continually whisking is extremely important.

  9. Step 9

    Once the mixture reaches a viscosity that you like, pour the cream directly into the bowl with the butter and vanilla bean paste

  10. Step 10

    Vigorously mix the cream until all ingredients fully incorporate

  11. Step 11

    Cover the mixture with plastic wrap / saran wrap, placing the wrap directly in physical contact with the cream and refrigerate for ~1 hour

  12. Step 12

    Remove the cream from the fridge and remove the plastic wrap

  13. Step 13

    Whisk the now gelatonous cream until it softens to a more relaxed cream

Completion of the Tart

  1. Step 1

    With tart crust still in its pan, begin to spread the pastry cream adding ~½ cup at a time

  2. Step 2

    Spread the cream evenly over the tart, continually adding more as needed

  3. Step 3

    Once the surface is flat with pastry cream, garnish the tart with the raspberries

  4. Step 4

    Face the raspberries upwards to allow the tart to hold more

  5. Step 5

    Serve and enjoy!

Nutrition (per serving)

Calories

265.8kcal (13.29%)

Protein

4.5g (9%)

Carbs

40.5g (14.73%)

Sugars

18.3g (36.66%)

Healthy Fat

5.1g

Unhealthy Fat

7.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Important to note before the pastry cream recipe - making pastry cream tends to be a very messy process, so ensure you have paper towels nearby, or at least ensure to be extra careful with handling ingredients, especially the saucepan

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m

Matthew Maxson

(@matthewm)

I'm a high school senior here to publish some of my recipes as a part of my project aimed at encouraging people to stray away...

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