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This melt-in-your-mouth raspberry tart features a buttery shortcrust base and a silky pastry cream topped with a generous layer of fresh raspberries. It is one of those desserts that always draws a crowd and makes summer fruits shine.
I first made this tart for my mother’s birthday, and now it is the centerpiece of every family gathering in raspberry season. Nothing wows guests like a homemade tart bursting with ripe fruit.
Ingredients
- Flour all-purpose 250 grams for the crust: look for unbleached and finely milled flour for the most tender result
- Cold butter 125 grams diced: use high-quality European-style butter for maximum flavor and flakiness in the crust
- Confectioners sugar 80 grams: gives the crust its melt-in-your-mouth texture Sift before using to avoid lumps
- Egg one: binds the dough and adds richness Choose a fresh large egg for best results
- Salt a small pinch: balances flavors and enhances sweetness in the pastry
- Milk whole 500 milliliters: for the pastry cream full-fat milk creates a creamy and thick texture
- Sugar 100 grams: sweetens the filling and crust Use superfine sugar for easy dissolving
- Egg yolks four: make the custard rich and luminous Separate carefully so no whites sneak in
- Cornstarch 40 grams: thickens the custard Opt for pure cornstarch ensure it is fresh for smoothness
- Vanilla bean one split and scraped: Essential for the most aromatic pastry cream If unavailable use pure vanilla extract as a backup
- Fresh raspberries 300 grams: the berry topping Pick raspberries that are plump firm and deeply colored for the most flavor
- Confectioners sugar for dusting: finishes the tart with an elegant touch Sift over before serving for even coverage
Step-by-Step Instructions
- Prepare the Dough:
- Start by mixing the flour cold diced butter confectioners sugar and salt in a large bowl. Rub together with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg then continue mixing until the dough just comes together into a ball. Wrap and chill for at least thirty minutes to relax and hydrate the dough.
- Blind Bake the Crust:
- Roll out the cold dough on a lightly floured surface. Carefully transfer it to your tart pan pressing it gently into the edges and trimming any excess. Prick the base all over with a fork to prevent puffing. Line with parchment and fill with baking beans then bake at one hundred eighty degrees Celsius for fifteen minutes until pale golden.
- Make the Pastry Cream:
- While the crust cools heat the milk in a saucepan with the split vanilla bean and seeds. In a bowl whisk together yolks sugar and cornstarch until thick and pale. Remove the vanilla bean from the milk then pour the hot milk slowly over the yolk mixture whisking constantly to prevent scrambling. Return the whole mixture to the pot and cook over medium heat stirring until the cream is thick smooth and holds a ribbon.
- Fill the Tart:
- Pour the warm pastry cream into the cooled crust and smooth the top. Let it cool to room temperature then refrigerate until set about one hour for best slicing.
- Assemble with Raspberries:
- Once chilled arrange the fresh raspberries on top in a single layer pressing them slightly into the cream. Just before serving dust generously with confectioners sugar for a pretty finish.
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Raspberries are my favorite for this tart because they strike a balance between sweet and tart and always remind me of picking fruit as a child with my grandmother. The vanilla pastry cream is pure comfort and never fails to win over new fans whether for family or friends.
Storage Tips
Keep the finished tart in the fridge covered lightly to protect the fruit. For best texture enjoy within forty eight hours. If you need to prepare further ahead make the crust and pastry cream separately then assemble on the day of serving. Avoid freezing the assembled tart as berries can lose their texture.
Ingredient Substitutions
You can swap raspberries for any fresh berry in season such as blackberries or sliced strawberries. If you are out of vanilla bean use a teaspoon of pure extract stirred into the cream after it thickens. For a gluten free version look for a reputable gluten free pastry flour blend.
Serving Suggestions
This tart is lovely served on its own or with a scoop of vanilla ice cream for extra indulgence. Garnish with a few mint leaves for color or drizzle with raspberry coulis if you want a more restaurant style finish. It pairs well with coffee or a sparkling dessert wine.
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A Bit of History
French fruit tarts have been beloved for centuries and the marriage of crisp crust smooth cream and fresh fruit is a classic of Parisian pastry. Versions like this one showcase the bounty of summer while keeping things simple enough for home bakers.
Recipe FAQs
- → What is the best way to achieve a crisp tart crust?
Chill the dough before baking and bake the crust blind. This helps prevent sogginess and ensures a firm texture.
- → Can I substitute raspberries with other fruits?
Yes, strawberries, blackberries, or mixed red berries work well and provide a similar burst of flavor.
- → How do I avoid a runny custard filling?
Cook the custard over gentle heat, stirring constantly until thickened, and allow it to cool before assembling the tart.
- → Is this tart suitable for vegetarian diets?
Yes, this tart uses only plant-based and dairy ingredients, making it suitable for vegetarians.
- → What are common allergens in this tart?
This dessert contains gluten, eggs, and dairy. Always check ingredient labels if allergic.
- → How should leftovers be stored?
Keep any uneaten tart covered in the refrigerator and enjoy within two days for best freshness.