Raspberry Custard Tartlets

The sweet, delicate flavor of fresh raspberries and fruity jam combine with dreamy vanilla cream to create the most delightful custard tartlets.

Tart-lovers! Look no further since you won’t find a more straightforward recipe that produces these results. It calls for pastry flour and powdered sugar, which creates a light, sweet crust. Unlike traditional custard made with eggs, sugar, and cream, this one includes a healthy dose of cream cheese for added richness. Throw in fresh raspberries, and you have a tasty dessert to impress. 

The Easiest Crust

This tartlet shell is a hybrid of a traditional and French shortcrust pastry but with a couple of differences. First, no ice water is involved in forming the dough. Second, instead of rolling it out, it is pressed into the tartlet pan, creating less mess and hassle. The egg yolk acts as a binding agent for the tartlet shells. Combined with pastry flour, the yolk creates a finer crumb. 

If you don’t have pastry flour on hand, cake flour is an excellent next substitute that will produce similar results based on the low gluten content. All-purpose flour is also suitable though higher in gluten, providing a heartier crust. 

Equipment Notes

Tartlet Pans: I use (4) 4” tartlet pans, but this recipe would also work with one 9.5” or 10″ tart pan. Only use pans with removable bottoms. 

Food Processor: This small appliance offers an efficient way to make the crust instead of spending time blending the butter and flour with a fork or pastry cutter. If you are going the manual route and skipping the food processor, refrigerate the mix an additional 10-15 minutes before adding to the tartlet pans to account for when the cold butter is out at room temperature. 

Pie Weights: Choose uncooked rice, quinoa, or dry beans as pie weights. Of course, having actual, manufactured pie weights such as the ceramic version is ideal. Don’t skip adding these, as the tartlets—even if pricked—will rise to an extent and reduce your filling space.

Ingredient Notes

Pastry Flour: I use pastry flour for this custard tartlet recipe since I like how the shell turns out, though cake flour is a close substitute. The final product for either or both combined will be flakier and more delicate than when using all-purpose flour.  If you don’t have pastry flour on hand but have both cake and all-purpose flour, mix them in equal parts for this recipe.

Pure Almond Extract: The tartlet shell contains a small amount of almond extract, with a robust and deep amaretto flavor that pairs well with vanilla. Use Pure Vanilla Extract if you don’t have almond extract on hand or do not like the taste. Alternatively, you can skip adding the extract to keep the crust flavor neutral and buttery. The crust tastes lighter with extract omitted.

Jam: Sticking with the raspberry theme, I’ve included a simple jam recipe that is easily spreadable. If you purchase a pint of raspberries, you should have enough to create the jam while having fruit available as a topping on the custard. To cut out some of the time with this recipe, you could opt to use your favorite store-bought jam. I never have the right jam flavors on hand, so to me, it is easier to make it at the moment. 

Raspberries: Honestly, what goes more hand-in-hand with cream than raspberries? However, maybe raspberries aren’t your jam (pun intended), and you’d rather avoid getting seeds stuck in your teeth when consuming. The good news is that any berry will work well with this recipe; sub away! 

Half and Half: I love the texture of custard made with Half and Half. Use whole milk for a lighter alternative. 

Recipe Notes

Custard tartlets don’t have to be difficult. The beauty of this recipe is that you’re not messing around with ice water and rolling dough. The crust mixture is instead pressed into the pan. To avoid the dough getting too sticky (and frustrating!), divide the mixture evenly into each tartlet pan and refrigerate for 10 minutes (20-25 minutes if you didn’t use a food processor). Remove from the refrigerator, and, using floured hands, press away.

Using Pie Weights

Pie weights prevent the crust from puffing up and/or shrinking. Place a piece of parchment over each pressed crust, cut large enough to form a well in the middle. Add the pie weights, keeping them from spilling onto the shell. Remove the pie weights before the crusts are thoroughly finished baking. Please do not remove them too early as the crust could stick to the parchment. When the tartlet crust appears to be turning golden brown on the edges, you should be good to remove the weights. Proceed cautiously by slowly removing the weights and parchment from one of the tartlets before diving in with the rest. Then, finish baking for an additional 3-5 minutes.

Cooking the Custard

Custard begins to thicken as it approaches 165°F, and I typically continue to cook it until it reaches 175°-180°F on a digital instant-read thermometer. Suppose you don’t have a digital thermometer. In that case, the custard is done when the first bubble pop appears. Essentially, once you notice the mix begins to thicken, keep whisking continues but allow brief moments of pause to see if the custard will produce a bubble pop. You’ve gone too far if you go to a full boil with lots of bubbles. I can cook this over medium heat until the mixture reaches 180°F without worry. As long as I keep whisking, the egg won’t scramble. Opt for medium-low if you’re nervous about the mixture cooking too fast as it reaches the end.

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How Long Do Custard Tartlets Keep?

These custard tartlets can be made the same day, or you can make the custard and shells ahead of time and assemble them when ready. I would not recommend doing so more than a day ahead of time as the moisture in the custard and jam could seep into the crust. You can assemble more than a day earlier with one trick. Coat the crust’s inner portion with melted chocolate or white chocolate and allow it to harden before adding the jam and custard. This will help preserve the integrity of the shell.