Raspberry tart with vanilla custard

Ingredients

The pastry

250 grams (2 cups) flour
80 grams (1/3 cup) butter
70 grams (1/3 cup) sugar
1 egg
1 tablespoon water

Custard

400 milliliters (1 2/3 cups) milk
2 egg yolks
3 tablespoons cornstarch
120 grams (1/2 cup) sugar
5 grams (1 teaspoon) vanillin

Additionally

raspberries (or any other berries to your taste)

Equipment

Mixing Bowls
Using various sizes will help in organizing your ingredients efficiently.
Hand Mixer
Perfect for combining your butter and sugar until they're light and fluffy.
Tart Pan with Removable Bottom
Ensures your tart comes out beautifully without sticking to the sides.
Whisk
Crucial for making sure your custard is perfectly smooth.
Parchment Paper
Helps in preventing the dough from puffing up during pre-baking.

Instructions

Step 1

Step 1: Mix the room temperature butter with sugar until creamy. Then add the yolk and water, and mix well. Gradually incorporate the flour to form a soft dough. Press the dough into a tart mold, making sure to cover the sides. Refrigerate for 30 minutes. Tip: Keeping the dough chilled helps it to hold its shape better during baking.

Step 2

Step 2: Preheat the oven to 392°F (200°C). Remove the dough from the fridge, and prick it a little with a fork to prevent bubbles. Bake for 20 minutes.Tip: To prevent the dough from swelling, you can cover the base with parchment paper and use pie weights (like beans or peas) while baking.

Step 3

Step 3: After 20 minutes, remove the parchment paper and weights. Bake for an additional 10 minutes until golden brown. Let it cool.Tip: Allowing the pastry to cool completely helps maintain its crisp texture.

Step 4

Step 4: Heat 3/4 of the milk in a saucepan over medium heat, but do not let it boil. In a separate bowl, whisk the egg yolks with sugar, vanillin, cornstarch, and the remaining 1/4 of the milk until smooth. Gradually whisk this mixture into the hot milk on the stove, stirring constantly. Continue to stir for about 3 minutes until the custard thickens. Remove from heat and let it cool. Tip: Stirring constantly prevents lumps from forming in the custard.

Step 5

Step 5: Once the pastry base has cooled, pour the custard into it, spreading it evenly. Arrange the berries on top decoratively. Refrigerate the tart for at least 2 hours to allow the custard to set. Tip: Cooling the tart for sufficient time helps the custard to firm up, making it easier to slice.

Servings

So, your beautiful berry custard tart is out of the fridge, and you’re wondering how to make it the center of attention at any gathering? 🌟

Serve it chilled for that refreshing bite, accompanying it with a scoop of vanilla ice cream. 🍨 The contrasting textures will elevate your tart to a whole new level.

Want to add a touch of sophistication? 💁‍♀️ Add a dusting of powdered sugar right before serving. It’s a small touch that makes a big impact! *Don't forget to add some mint leaves for an extra pop of color and freshness.*

Feeling adventurous? Sip on a cup of fresh-brewed coffee ☕ or even a glass of sparkling wine 🥂 alongside your slice. Whether it's a casual brunch or a fancy dinner, this tart fits right in!

Variations

Looking to make your tart gluten-free or vegan without compromising on taste? We’ve got you covered! 🌱

Gluten-Free Variation: 👉 Simply replace the regular flour with a *1:1 gluten-free flour mix*. Ensure the mix contains xanthan gum for elasticity.

Vegan Variation: 🌈 For the pastry, swap the butter with a vegan alternative and use a flax egg ([1 tbsp ground flaxseed + 3 tbsp water] left to gel for 5 minutes) in place of the egg. For the custard, use coconut milk and a vegan custard powder or cornstarch to thicken while using a plant-based sweetener.

With these tweaks, everyone can enjoy a piece of your delicious creation! 🍰

Faq

Why does my pastry base puff up even with the fork pricks?
Try using pie weights or dried beans on top of parchment paper to weigh it down while baking.
How do I know when the custard is thick enough?
When it coats the back of a spoon and you can draw a line through it with your finger, it's ready!
Can I make the pastry dough in advance?
Absolutely, you can prep the dough and keep it in the fridge for up to 2 days before baking.
What other fruits can I use for this tart?
Blueberries, strawberries, or even a mix of tropical fruits work wonderfully with this recipe.
How can I avoid a soggy bottom crust?
Make sure to pre-bake the crust sufficiently before adding the custard and berries. This helps to keep it crisp.
Can I freeze the tart?
Yes, but it's best to freeze the crust and custard separately and assemble them after thawing for the freshest taste.