Name: Raspberry Tart with Pastry Cream and Glazed Raspberries Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, cold and cubed; 1/4 teaspoon salt; 1 large egg yolk; 2-3 tablespoons cold water; 2 cups whole milk; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup cornstarch; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 2 cups fresh raspberries; 1/4 cup raspberry jam (for glazing); Mint leaves (for garnish, optional)

Ingredients

1 1/4 cups all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

1/4 teaspoon salt

1 large egg yolk

2-3 tablespoons cold water

2 cups whole milk

1/2 cup granulated sugar

4 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

2 cups fresh raspberries

1/4 cup raspberry jam (for glazing)

Mint leaves (for garnish, optional)

Instructions

Step 1: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Place parchment paper over the dough and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes until golden brown. Allow to cool completely.

Step 3: In a saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer. In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 2-3 minutes. Remove from heat and stir in the butter and vanilla extract. Allow the pastry cream to cool, then refrigerate until ready to use.

Step 4: Once the tart crust is cool, spread the pastry cream evenly in the tart shell. Arrange the fresh raspberries on top of the pastry cream. In a small saucepan, gently heat the raspberry jam until melted. Brush the melted jam over the raspberries for a glossy finish.

Step 5: Refrigerate the tart for at least 1 hour before serving to allow it to set. Garnish with mint leaves if desired. Slice and serve chilled.

Tips & Variations

For a richer crust, try substituting half the butter with cream cheese.

Use fresh seasonal berries or a mix of raspberries and blueberries for variety.

If you don’t have pie weights, dried beans or rice work well for blind baking.

To avoid lumps in your pastry cream, whisk continuously while tempering the eggs and cooking.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Keep it wrapped tightly in the refrigerator. Bake just before assembling the tart to ensure a crisp crust.

How do I prevent the pastry cream from curdling?

Temper the eggs by slowly adding the hot milk while whisking constantly. Cook the mixture over medium heat and keep stirring until it thickens to prevent curdling.