Raspberry Tart Recipe

Ingredients

For the Pastry:

• 1 1/4 cups all-purpose flour

• 1/2 cup unsalted butter, chilled and cubed

• 1/4 cup powdered sugar

• 1/4 teaspoon salt

• 1 egg yolk

• 2-3 tablespoons cold water

For the Custard Filling:

• 1 cup whole milk

• 1/2 cup heavy cream

• 1/3 cup granulated sugar

• 3 large egg yolks

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• A pinch of salt

For Topping:

• 1 cup fresh raspberries

• Optional: powdered sugar for dusting

Instructions

1. Make the Pastry:

• In a mixing bowl, combine the flour, powdered sugar, and salt.

• Add the chilled butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

• In a separate bowl, whisk the egg yolk and cold water together. Gradually add to the flour mixture, stirring until the dough begins to come together.

• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

3. Roll Out the Dough:

• On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

• Prick the bottom of the pastry with a fork to prevent bubbling.

4. Blind Bake:

• Line the pastry with parchment paper and fill it with pie weights or dried beans.

• Bake in the preheated oven for 15 minutes. Remove the parchment and weights, and bake for an additional 5-10 minutes until golden brown.

• Allow to cool completely.

5. Make the Custard Filling:

• In a saucepan, combine the milk and heavy cream. Heat over medium heat until just below boiling.

• In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

• Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

• Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 5-7 minutes).

• Remove from heat and stir in the vanilla extract. Allow to cool slightly.

6. Assemble the Tart:

• Pour the custard filling into the cooled pastry shell, smoothing it with a spatula.

• Arrange the fresh raspberries on top of the custard.

7. Chill:

• Refrigerate the tart for at least 2 hours to allow the custard to set.

8. Serve:

• Before serving, dust with powdered sugar if desired. Slice and enjoy!

Tips:

• You can substitute raspberries with other berries like strawberries or blueberries.

• For added flavor, consider adding lemon zest to the custard mixture.

Enjoy your delicious raspberry tart!