Classic French Raspberry Tart
A elegant yet simple tart with a buttery shortbread crust and creamy custard filling crowned with fresh raspberries. Ready in under 30 minutes using a store-bought crust for weeknight elegance.
- Total time
- 25 min
- Servings
- 8
- Calories
- 185
- Protein
- 3g
Ingredients
- 1 sheet frozen or refrigerated pie crust (9-inch)
- ¾ cup whole milk
- 2 count egg yolks
- 3 tablespoons sugar
- 1.5 tablespoons cornstarch
- 1.5 cups fresh raspberries
Instructions
- 1
Place the oven rack in the middle position and set the oven to 400°F, then wait until the indicator light turns off or you hear a beep, about 8–10 minutes.
- 2
Remove the pie crust from the freezer and let it sit at room temperature for 2 minutes to soften slightly, making it easier to unfold without cracking.
- 3
Unfold the pie crust and place it flat inside a 9-inch tart pan with a removable bottom, pressing it gently into the corners and up the sides.
- 4
Prick the bottom of the crust all over with a fork, making about 20 small holes to prevent the crust from puffing up during baking.
- 5
Bake the crust for 8–10 minutes, until the edges turn light golden and the bottom is set but still pale; the crust should look dry, not wet.
- 6
Remove the crust from the oven and set it on a heat-safe surface to cool while you make the filling.
- 7
Pour 0.75 cup of milk into a small saucepan and place it over medium-high heat, stirring occasionally until the milk just begins to steam and wisps of vapor rise from the surface, about 3–4 minutes.
- 8
In a small bowl, whisk together the 2 egg yolks, 3 tablespoons sugar, and 1.5 tablespoons cornstarch until the mixture looks pale and smooth with no visible lumps, about 30 seconds.
- 9
Slowly pour the hot milk into the egg-sugar mixture while whisking continuously; pour steadily and keep whisking to prevent the eggs from cooking into clumps.
- 10
Pour the mixture back into the saucepan and place it over medium heat, whisking constantly until the custard thickens and looks like pudding, about 2–3 minutes, then remove from heat.
- 11
Pour the warm custard directly into the cooled pie crust, spreading it evenly across the bottom with a rubber spatula to fill it completely.
- 12
Let the tart sit at room temperature for 5 minutes so the custard sets slightly and firms up, becoming stable enough to hold the raspberries.
- 13
Arrange the fresh raspberries on top of the custard in a single layer, placing them close together to cover the surface from edge to edge.
- 14
Carefully remove the tart from the pan by gently pushing the removable bottom up and out from the sides, sliding it onto a serving plate.
Tools you’ll need
- 9-inch tart pan with removable bottom
- oven
- fork
- small saucepan
- small mixing bowl
- whisk
- rubber spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
