Raspberry Custard Tart with Almond Shortbread Crust

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A simple custard tart that showcases fresh raspberries and an almond shortbread crust that is easy to make, yet an elegant dessert that you will be proud to present to your guests.
Acquired from www.BakingBites.com

Preparation time: 1 hr
Cooking time: 15 mins

Difficulty: Easy - for beginners
Serves: 10

Dietary guidance: v 

Tags: dessert · raspberry · almond · tart · custard · shortbread ·


1-1/4 C. Milk
1 Lg Egg, room temperature
1 Egg Yolk, room temperature
1/3 C Sugar
2-1/2 T Cornstarch
2 tsp Vanilla Extract (or vanilla bean crush)
1/2 C Heavy Whipping Cream, cold
12-16 oz Fresh Raspberries and/or Blueberries

Almond Shortbread Tart Crust
1 C Flour
1/4 C Almond Meal
1/4 C Sugar
1/4 tsp Salt
1/2 C Butter, cold pieces


For Custard:
-In medium saucepan, combine milk and vanilla bean (you can omit this if you don't have one).
-Bring milk to a simmer over medium heat.
-In a large bowl, combine, egg and egg yolk and sugar and beat until smooth, then add cornstarch and beat until smooth again.
-When milk has come to a simmer, take out vanilla bean and set aside.
-Very slowly drizzle milk into the egg mixture while whisking constantly (tempering) until all milk has been added.
-Return mixture to saucepan and cook over medium heat, stirring constantly with a spatula and scraping the bottom of the pan until the mixture thickens (3-5 minutes).
-Stir in vanilla extract or vanilla bean crush (the inside of the vanilla bean).
-Strain through a sieve into a medium bowl, cover surface of pastry cream with plastic wrap and refrigerate until chilled. (If you don't have a sieve, omit that step and whisk the mixture extra good making sure it is very smooth with no lumps.)
-Prepare the tart crust while the custard is chilling.

For Tart Crust:
-Using a food processor OR a pastry blender, combine flour, almond meal, sugar and salt.
- Cut cold butter pieces into mixture until it's "sandy" and butter is well incorporated. This can also be done by and using your fingertips.
-Pour crumb mixture into a 9-. 10- or 11-inch tart pan (or 4-5 individual tart pans) and press firmly up the sides and into an even layer on the bottom of the pan.
-Back at 350F for 15-20 minutes, until firm and light golden.
-Allow to cool before filling with custard cream.
NOTE: This crust can also be used with a filling that needs to be baked, and should NOT be pre-baked for those types of recipes.

-When the custard is cool and you are ready to fill the tart, whisk the custard vigorously to smooth it out.
-In a medium bowl, beat the heavy cream to stiff peaks and fold 1/2 chilled custard mixture into it and folding in the rest of the chilled custard.
-Fill prepared tart shell with the custard cream and evenly distribute raspberries and/or blueberries over the top.
-Chill for 1 hour before serving to set filling slightly.


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