Jammy Raspberry Custard Tart
The sweet, delicate flavor of fresh raspberries and jam combine beautifully with this creamy custard to make a delicious summer treat.
Equipment
- Food Processor
- 4 3-inch Tart Shells
- Baking Sheet
- Medium Saucepan
- Whisk
- Mesh Strainer
- Medium Bowl
- Parchment Paper
- Pie Weights Dried Beans, Rice, or Quinoa
- Spoon (or pastry bag)
Ingredients
For the Tart Crust
- 1 ¼ cup Pastry Flour 150g - Sub Cake or All-Purpose Flour, if needed
- ¾ cup Powdered Sugar 75g
- 1 pinch Kosher Salt
- ½ cup Unsalted Butter 113g
- 1 Egg Yolk
- ½ tsp Almond Extract 2g
For the Custard
- ½ cup Granulated Sugar 100g
- 2 tbsp Corn Starch 16g
- 3 Egg Yolks
- 1½ cups Half and Half 360g
- 1 tbsp Pure Vanilla Extract 13g
- 8 ounces Cream Cheese 227g (one block)
For the Homemade Raspberry Jam (optional, can use store bought)
- 1 cup Fresh or Frozen Raspberries 120g
- ⅓ cup + 2 tsp Granulated Sugar 75g
- ½ tsp Lime Juice 2.5g
- 1 tsp Corn Starch 2g
For the Topping
- Fresh Raspberries
- Powdered Sugar optional
Instructions
Prepping the Tart Crust
- Add the pastry flour, powdered sugar, salt, and butter to a food processor. Pulse a couple of seconds at a time until the butter breaks down into smaller chunks.
- Add the egg yolk and almond extract, pulsing a few seconds at a time to combine until small crumbs form.
- Using floured hands, pour the mixture evenly into the tart shells, pressing and adding more of the mix as you build up the sides. If the dough sticks to your hands, refrigerate for 10 minutes before continuing. Once pressed, refrigerate the crust for 30 minutes.
Prepping the Custard
- Add sugar, corn starch, egg yolks, and Half and Half to a medium saucepan over medium heat, constantly whisking until the mixture produces the first bubble pop--about 10 minutes (175°-180°F / 79°-82°C). Remove from the heat.
- Add the vanilla extract and cream cheese, and whisk until the cheese is melted. Pour mixture through a mesh strainer into a medium bowl.
- Cover the mixture directly with plastic wrap to prevent a film from forming, and cover the bowl. Refrigerate a minimum of 2 hours.
Baking the Tart
- Preheat the oven to 375°F / 176°C. Place small parchment strips over each tart, and add pie weights to prevent the shells from rising.
- Bake for 13-15 minutes until the edges of the tarts turn light golden brown. Remove the pie weights, and continue baking for 3-5 minutes until golden. Be careful not to remove the pie weights too soon as the crust may stick to the parchment. Let cool completely.
Assembling the Tarts
- Spoon 1-2 tbsp of raspberry jam onto each tart and spread evenly on the bottoms.
- Add custard to fill the tarts to just below the rim using a spoon or pastry bag. Smooth the custard until even.
- Add fresh raspberries on top in whichever style you'd like. Optionally, you can sprinkle powdered sugar over the top of the raspberries for an extra special touch.
Video
Notes
If using a 10" tart pan, you may need to add 2-3 minutes of baking time for the crust, depending on how efficient your oven bakes.
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1TartCalories: 704kcalCarbohydrates: 91gProtein: 16gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 301mgSodium: 272mgPotassium: 355mgFiber: 6gSugar: 55gVitamin A: 1384IUVitamin C: 10mgCalcium: 135mgIron: 2mg
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