Raspberry Tart with Pastry Cream and Glazed Raspberries Recipe
This delightful Raspberry Tart features a crisp, buttery tart crust filled with a smooth, creamy vanilla pastry cream and topped with fresh raspberries glazed with shiny raspberry jam. Perfect for a refreshing dessert, this tart combines textures and flavors to impress at any gathering.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the Tart Crust
- 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
For the Pastry Cream Filling
- 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
For the Topping
- 2 cups fresh raspberries
- 1/4 cup raspberry jam (for glazing)
- Mint leaves (for garnish, optional)
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine flour, powdered sugar, and salt. Add cold cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the Tart Crust: Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into the pan and trim excess. Cover with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 10-15 minutes until golden brown. Cool completely.
- Prepare the Pastry Cream Filling: Heat milk and half the sugar in a saucepan over medium heat until just simmering. In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth. Temper the egg mixture by slowly whisking in hot milk. Return to saucepan and cook over medium heat, whisking constantly until thickened (2-3 minutes). Remove from heat and stir in butter and vanilla extract. Cool and refrigerate until ready to use.
- Assemble the Tart: Spread the chilled pastry cream evenly into the cooled tart shell. Arrange fresh raspberries on top. Gently heat raspberry jam until melted and brush over raspberries for a glossy finish.
- Chill and Serve: Refrigerate the assembled tart for at least 1 hour to set. Garnish with mint leaves if desired. Slice and serve chilled.
Notes
- Chilling the dough before baking helps prevent shrinking and improves texture.
- Using pie weights for blind baking ensures the crust holds its shape and cooks evenly.
- Temper the egg yolks slowly to avoid curdling the pastry cream.
- The tart can be assembled a few hours ahead and refrigerated until serving.
- Fresh raspberries are best for topping to maintain texture and flavor.
Keywords: raspberry tart, pastry cream, tart crust, dessert, baked tart, fresh raspberries, vanilla cream
