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Simple Raspberry Tart with Pastry Cream

Two slices of a creamy Raspberry Tart topped generously with fresh, bright red raspberries on a white plate.
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Make an elegant fresh raspberry tart featuring a buttery shortbread crust and smooth pastry cream. This easy fruit tart balances berry tartness for a perfect weekend dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon apricot jam (for glaze)

Instructions

  1. Prepare the Crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just comes together. Do not overmix.
  2. Shape and Chill: Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
  3. Blind Bake: Preheat your oven to 375 degrees F (190 degrees C). Roll the dough out and fit it into a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes until lightly golden. Cool completely.
  4. Make the Pastry Cream: Heat the milk in a saucepan until simmering. In a separate bowl, whisk the 1/2 cup granulated sugar, 3 egg yolks, and cornstarch until smooth. Slowly temper the hot milk into the egg mixture while whisking constantly.
  5. Cook the Cream: Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the cream thickens significantly and bubbles for one minute. Remove from heat, stir in the vanilla extract. Press plastic wrap directly onto the surface of the cream and chill for at least 2 hours.
  6. Prepare the Filling: Gently toss the fresh raspberries with the lemon juice.
  7. Assemble the Tart: Once the pastry cream is cold, whisk it briefly to smooth it out. Spread the pastry cream evenly into the cooled tart shell. Arrange the fresh raspberries decoratively over the cream.
  8. Glaze: Heat the apricot jam with 1 teaspoon of water until melted. Brush this glaze lightly over the raspberries for shine. Chill the finished raspberry tart for 30 minutes before serving.

Notes

  • For a very crisp crust, use a tart pan with a removable bottom.
  • If you do not have apricot jam, a simple sugar glaze made from powdered sugar and water works as a substitute.
  • Chill the assembled tart for at least 30 minutes before slicing to help the pastry cream set firmly.

Nutrition

Find it online: https://dishicious.com/raspberry-tart-pastry-cream-shortbread-crust/