Raspberry Tart with Custard Cream

Steps

1. 1

   Make the pastry dough

   • In a food processor, combine 1¼ cups (155 g) flour, ¼ tsp (1.5 g) salt, and 1 tbsp (12 g) sugar.
   • Pulse once to blend.
   • Add the 5.5 oz (155 g) cold, cubed butter and pulse 8–10 times until the mixture resembles coarse breadcrumbs with some pieces of butter still visible (roughly pea-sized).
   • Sprinkle 3 tbsp (45 ml) ice water over the mixture and pulse 3–4 times until the dough just comes together.
   • If it's too dry and won't hold together when squeezed, add ½ tbsp more water.
   • Gather the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

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   Ready when: Dough holds together when squeezed and feels slightly flaky

   Tip: Keep butter and water very cold; this creates pockets of butter that make the crust crispy. Avoid overmixing or the dough will be tough.

2. 2

   Line and blind bake the tart shellOven 375°F / 190°C

   • Preheat oven to 375°F (190°C).
   • Roll the chilled dough between two sheets of parchment paper to a ⅛-inch thickness, about 11 inches in diameter.
   • Transfer to a 9-inch (23 cm) tart pan with a removable bottom, letting the excess hang over the edge.
   • Fold the overhang down and press firmly against the sides so the dough extends slightly above the rim.
   • Trim excess with a knife.
   • Prick the bottom all over with a fork (6–8 pricks).
   • Line with parchment paper and fill with pie weights or dried beans.
   • Blind bake for 12 minutes until the sides are set and just starting to turn light golden.
   • Remove the weights and parchment, then bake for another 8–10 minutes until the bottom is pale golden and feels dry (do not brown deeply).
   • Let cool for 5 minutes in the pan.

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   Ready when: Crust is pale golden and the bottom feels dry and firm

   Tip: Blind baking (pre-baking with weights) prevents the crust from becoming soggy. The tart pan's fluted sides and removable bottom will let you see when the sides are golden.

3. 3

   Make the custard creamOven 170°F / 75°C

   • Whisk together 5 room-temperature egg yolks and ½ cup (100 g) sugar in a medium bowl for 1–2 minutes until pale and thick.
   • Sift in 2.5 tbsp (20 g) cornstarch and whisk until smooth.
   • In a saucepan, heat 1.5 cups (360 ml) milk over medium heat until it steams and small bubbles form at the edge (about 170°F / 77°C), but do not boil.
   • Slowly pour half the hot milk into the egg mixture while whisking constantly to temper the eggs.
   • Then pour the egg mixture back into the saucepan with the remaining hot milk, whisking as you pour.
   • Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon, for 2–3 minutes.
   • The mixture will thicken visibly and reach 160°F (71°C) when an instant-read thermometer is inserted; it should coat the back of the spoon and leave a trail when you run your finger through it.
   • Remove from heat, stir in 1.5 tsp (7.5 ml) vanilla extract and 1 tbsp (14 g) room-temperature butter until the butter melts.
   • Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.
   • Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate for at least 1 hour until chilled and thickened.

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   Ready when: Custard coats the back of a spoon and reaches 160°F (71°C); it thickens further as it cools

   Tip: Tempering the eggs slowly prevents scrambling. Whisking constantly ensures a smooth, lump-free custard. Sieving after cooking removes any cooked egg bits. Do not skip the plastic wrap directly on the surface—it prevents an unappealing skin.

4. 4

   Assemble the tart

   • Once the baked tart shell and chilled custard are both ready, spread the custard evenly into the cooled tart shell using a spatula, leaving about ½ inch at the rim clear.
   • Refrigerate the assembled tart for 15 minutes so the custard firms up slightly and the berries will rest on a stable surface.
   • Gently arrange 1.5 cups (180 g) fresh raspberries over the custard in concentric circles or a loose pattern, pressing each berry slightly so it adheres.

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   Ready when: Custard is smooth and level; raspberries are arranged and rest securely

   Tip: Add raspberries shortly before serving so they don't release their juice and make the tart wet. If you must assemble ahead, refrigerate uncovered and add berries no more than 4 hours in advance.

5. 5

   Glaze the tart

   • Warm ¼ cup (60 ml) apricot jam with 1 tbsp (15 ml) water in a small saucepan over low heat, stirring until smooth and pourable.
   • Let it cool for 1 minute, then carefully brush or spoon it over the raspberries and any visible custard, being gentle so you don't dislodge the berries.
   • The glaze will set as it cools and give the tart a professional shine.

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   Ready when: Glaze is smooth, glossy, and feels tacky to the touch when cool

   Tip: Use warm (not hot) glaze so it flows easily without burning the custard or berries. Let it cool slightly first so it doesn't slide right off the tart.