French Raspberry Tart
A delightful combination of flaky pastry and creamy custard, crowned with fresh, juicy raspberries, this tart is a nostalgic treat perfect for family gatherings and special occasions.
Ingredients
For the Crème Pâtissière
- 1¾ cups whole milk Rich and creamy, the base for a luxuriously smooth dessert.
- ¼ teaspoon vanilla bean paste (or ½ teaspoon vanilla extract) Adds an aromatic sweetness that enhances the custard.
- ½ cup granulated sugar Sweetness that balances the tartness of the raspberry.
- ¼ cup cornstarch Ensures a perfectly thickened pastry cream.
- ¼ teaspoon salt A pinch to elevate all the flavors.
- 4 large egg yolks For a rich, custardy texture.
- 4 tablespoons unsalted butter (DIVIDED) Adds a silky smoothness to the cream.
For the Pâte Sablée
- ½ cup unsalted butter (room temperature) Creates a tender pastry.
- ⅓ cup confectioners’ sugar For a sweet addition to the pastry.
- 1 large egg yolk Helps bind the pastry together.
- 1 tablespoon cream or whole milk Adds moisture to the pastry.
- ½ teaspoon salt To season the pastry beautifully.
- 1¼ cups all-purpose flour (plus more for rolling out) The heart of the tart crust.
For Assembly
- ⅓ cup raspberry preserves, or jam A sweet layer that complements the fresh fruit.
- 2½ containers raspberries (about 82 raspberries) Brightly colored and bursting with flavor.
Instructions
For the Crème Pâtissière
- Prepare an ice bath by filling a large bowl with ice and a little water. Set aside a smaller bowl to fit into the ice bath.
- In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
- Gradually whisk in the milk and vanilla, then add 2 tablespoons of butter.
- Place the pan over medium-high heat, stirring constantly. Continue heating until the butter melts.
- Reduce the heat to medium, stirring until the mixture thickens and boiling bubbles slowly rise to the surface. Cook and stir for about 1 minute before removing from heat.
- Stir in the remaining 2 tablespoons of butter and transfer to a bowl set over the ice bath, covering with plastic wrap. Let it cool for about 30 minutes, then transfer to the fridge to chill for 3 hours or overnight.
For the Pâte Sablée
- In the bowl of a stand mixer, beat the room temperature butter and confectioners’ sugar together until smooth.
- Blend in the egg yolk and cream until fully combined. Gradually mix in the flour and salt just until the dough comes together.
- Wrap the dough in plastic wrap and flatten it into a disk shape. Chill for at least 1 hour or up to two days.
- When ready to roll, remove the dough from the fridge and let it soften for 10 to 15 minutes. Lightly flour your surface and roll the dough into an 11-inch circle.
- Line a 9-inch round tart pan with parchment paper and transfer the rolled dough, gently pressing it into shape. Trim any excess dough.
- Refrigerate the crust while preheating your oven to 375°F.
- Place the tart pan on a baking sheet, prick the bottom of the crust with a fork, and line it with crumpled parchment and baking weights. Bake the crust for 15 to 18 minutes.
- Remove the parchment and weights, and return to the oven for an additional 7 to 8 minutes until golden brown. Let it cool for at least 30 minutes before filling.
Assembly
- Spread raspberry jam on the bottom of the cooled pastry crust.
- Stir the chilled pastry cream until smooth, spreading it evenly on top of the jam.
- Cover the tart with plastic wrap, chilling for at least 1 hour or overnight.
- Just before serving, arrange fresh raspberries over the top. Slice, serve, and enjoy!
Notes
For a more intense raspberry flavor, blend fresh raspberries into the jam. Store leftovers covered in plastic wrap in the refrigerator for up to 2 days. Experiment with other fruits to create your version of a fruit tart.