Raspberry Custard Tart Recipe – Easy Vanilla Pastry Delight

Last Updated on 2 months by Neha Deshmukh

Raspberry Custard Tart Recipe – Easy Vanilla Pastry Delight

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and achievable. Well, look no further! These Raspberry Custard Tarts are exactly that – delicate, creamy, bursting with fresh raspberry flavour, and surprisingly easy to make. I first made these for a small get-together with friends, and they were gone in minutes! They’re perfect for a special occasion, or just a little something sweet to brighten your day.

Why You’ll Love This Recipe

These mini tarts are a delightful combination of textures and flavours. The buttery, crumbly tart shell gives way to a smooth, vanilla-infused custard, topped with a vibrant raspberry sauce. They’re individual portions, which makes them feel extra special, and honestly, who doesn’t love anything miniature? Plus, they’re not too sweet, making them the perfect ending to any meal.

Ingredients

Here’s what you’ll need to create these little beauties:

• 112 gm butter
• 0.5 cup sugar (100g)
• 1 whole egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 pinch salt
• 1.5 cup all-purpose flour (192g)
• 0.25 cup raspberries (30g)
• 2 tbsp sugar (24g)
• 0.75 cup whipping cream (177ml)
• 1 egg
• 2 tbsp corn flour (16g)
• 1 tsp vanilla extract
• 3 tbsp sugar (36g)
• 1 pinch salt
• 12 raspberries (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in the final result.

• All-Purpose Flour: This is our base for the tart crust. Make sure it’s measured correctly – spoon it into the measuring cup and level it off, rather than scooping directly from the bag.
• Quality Butter: Don’t skimp on the butter! A good quality butter will give you a richer, more flavorful crust. I prefer unsalted, so I can control the salt level myself.
• Fresh Raspberries: While frozen raspberries can work in a pinch (more on that later!), fresh raspberries really shine in the sauce. Their bright, tangy flavour is unbeatable.
• Tart Crust Variations: In India, you’ll find many variations of tart crusts. Some use a shortcrust pastry, while others lean towards a pâte sucrée (sweet shortcrust). This recipe falls somewhere in between – it’s buttery and crumbly, but not overly sweet.

Step-By-Step Instructions

Alright, let’s get baking!

1. Make the Tart Dough: First, we’ll tackle the pastry. In a bowl, beat the 112gm butter and 0.5 cup sugar together until it’s light and fluffy. This takes a few minutes, but it’s worth it! Then, add the whole egg and egg yolk, mixing well after each addition.
2. Combine Dry Ingredients: Now, stir in 1 tsp vanilla extract, a pinch of salt, and gradually add 1.5 cups of all-purpose flour. Mix until a soft dough forms. Don’t overmix!
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps prevent it from shrinking during baking.
4. Preheat & Prep: Preheat your oven to 180°C (350°F). Generously grease a 12-hole muffin pan. Trust me, you don’t want those tarts sticking!
5. Shape the Tart Shells: Divide the dough into 12 equal balls. Press each ball into the muffin pan holes, forming little tart shells. Chill for another 10 minutes.
6. Blind Bake: Poke holes in the bottom of each shell with a fork (this prevents puffing up). Bake for 10 minutes, or until lightly golden. Let them cool slightly before filling.
7. Make the Raspberry Sauce: While the shells are baking, mash 0.25 cup raspberries with 2 tbsp sugar. Let it sit for 10 minutes to release those lovely juices.
8. Prepare the Custard: In a separate bowl, whisk together 0.75 cup whipping cream, 1 egg, 2 tbsp corn flour, 3 tbsp sugar, 1 tsp vanilla extract, and a pinch of salt until everything is smooth and combined.
9. Assemble & Bake: Spoon a little raspberry sauce into each tart shell, then carefully pour the custard mixture over it.
10. Final Bake: Bake for another 20 minutes, or until the custard is set. Let the tarts cool completely before removing them from the pan.
11. Garnish & Serve: Garnish with fresh raspberries and enjoy!

Expert Tips

• Don’t Overbake: Overbaked custard can be grainy. Keep a close eye on them during the final bake.
• Cool Completely: This is crucial! The custard needs time to set properly.
• Gentle Removal: To remove the tarts easily, run a thin knife around the edges before gently lifting them out.

Variations

• My Family’s Touch: My grandmother always added a tiny pinch of cardamom to the custard. It gives it a lovely warmth.
• Chocolate Raspberry: Add a tablespoon of cocoa powder to the custard for a chocolatey twist.
• Lemon Raspberry: Substitute the vanilla extract with lemon zest for a brighter flavour.

Vegan Adaptation

To make these tarts vegan, you can substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and the whipping cream with coconut cream.

Gluten-Free Adaptation

For a gluten-free version, simply use a good quality gluten-free all-purpose flour blend in place of the regular flour. I recommend one that contains xanthan gum for best results.

Spice Level

As mentioned earlier, a hint of cardamom or nutmeg (about 1/4 tsp) added to the custard can elevate the flavour profile beautifully. It adds a subtle warmth that complements the raspberries perfectly.

Festival Adaptations

• Christmas: Add a sprinkle of edible glitter to the finished tarts for a festive touch.
• Diwali: Use saffron strands infused in warm milk instead of vanilla extract for a traditional Indian flavour.

Serving Suggestions

These tarts are lovely on their own, but they also pair well with a cup of chai or a glass of sparkling wine. A dollop of lightly sweetened whipped cream is always a welcome addition!

Storage Instructions

Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

FAQs

• What type of butter works best for the tart crust? Unsalted butter is best, as it allows you to control the salt level.
• Can I use frozen raspberries for the raspberry sauce? Yes, you can! Just thaw them completely and drain off any excess liquid before mashing.
• How can I prevent the tart shells from puffing up during baking? Poking holes in the bottom of the shells with a fork helps release steam and prevent puffing.
• Can this tart be made a day ahead? Yes, you can make the tart shells and raspberry sauce a day ahead. Store them separately and assemble the tarts just before baking.
• What is the best way to remove the tarts from the muffin pan without breaking them? Run a thin knife around the edges of each tart before gently lifting it out.

Enjoy baking these delightful Raspberry Custard Tarts! I hope they bring a little sweetness to your day. Let me know in the comments how they turn out for you!