This delicious raspberry tarte is the perfect simple, yet elegant summer treat. Creamy and tart raspberry custard inside a buttery, crunchy crust. Garnished with loads of fresh raspberries or a dollop of fresh whipped cream. It’s the best way to end a meal outside and goes great with a glass of bubbles!
Here’s what you need for the crust:
This tender, sweet almond crust looks like something you picked up at a fancy patisserie but is actually quite easy to make. The food processor does most of the work!
Start by pulsing the almonds a few times. Don’t grind them too finely. They need to be coarse enough to have a bit of a crunch when you bite into the crust.
Next add the flour, salt and sugar and pulse a few times to combine.
Now add the cold butter. The butter should be very cold. After I cut mine into cubes, I pop it into the freezer for a few minutes until I need it. This will ensure a nice crispness to the crust.
Pulse until it has a mealy texture.
Add the vanilla and egg and pulse until it just comes together like this.
It will still be loose when you dump it onto a floured surface. Use your hands to quickly bring it together. The warmth of your hands will melt the butter if you work it too much so work as quickly as you can.
Form the dough into a disc.
Now cover it with plastic and place it in the refrigerator to rest for an hour.
Bring it out of the fridge and leave it on the counter for a few minutes to warm up a little. This just makes it easier to roll out.
Roll it out to a disc measuring the diameter of your tart pan plus a couple more inches to account for the walls of the pan. I use a baking mat like this and my crust come out perfectly every single time.
Carefully lift the crust into a false bottom tarte pan. Gently work it into the corners and up the sides. Cut off any excess.
Prick the bottom of the crust all over with the tines of a fork. This is called docking. It creates little holes for steam to escape while baking. It will keep the crust from puffing up while in the oven. Place the prepared crust into the freezer for 15 minutes to prevent shrinking while it bakes.
Place on a sheet pan for easy removal from the oven then bake at 350 degrees for 20 minutes. While it’s baking, you can get started on the filling.
Here’s what you need for the filling:
Start by reducing the raspberries into a thick jam.
Simmer the thawed raspberries and the sugar in a medium saucepan for about 10 minutes.
You’ll know its ready when it is very thick and reduced like the photo. There will be practically no liquid left and have a jammy consistency.
Add the milk, cream, vanilla, salt and lemon zest and bring the mixture just to a simmer.
Temper the yolks with the hot raspberry cream to make custard.
Slowly whisk in about a third of the hot raspberry cream into yolks. Then pour the entire tempered yolk/ cream mixture back into the pan and heat the whole thing to 165 degrees, stirring all the while.
Pour the custard through a fine mesh strainer to remove the seeds. It will be thick so you will need to use a whisk or rubber spatula to push it through.
Pour the strained custard into the par-baked crust on and bake until it is just set, about 20-25 minutes. Again, have it on a sheet pan to ensure easy handling in and out of the oven. Give it a little jiggle at 20 minutes and if it is still a bit loose let it bake another couple minutes. It should be set but not hard.
Allow to cool completely. Enjoy this delicious raspberry tart naked or topped with fresh berries or whipped cream!
Other recipes to try:
Raspberry Tarte with Almond Shortbread Crust
Ingredients
For the Almond Crust
- 1/4 cup whole raw almonds
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/3 cup powdered sugar
- 1/2 cup cold butter cut into cubes
- 1/2 tsp vanilla extract
- 1 whole egg
Raspberrry Custard Filling
- 12 oz frozen raspberries 1 package thawed
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 zest of 1 lemon
- 8 egg yolks
Instructions
For the Crust
- Place the almonds in the bowl of a food processor with a steel blade and pulse until they are finely minced but not ground. Then add the flour, salt, and sugar. Pulse a few times to combine. Add the cold butter and pulse until mealy. Add the vanilla and egg and pulse until just incorporated but still crumbly. Dump the dough onto a floured surface and quickly work into flat disc. Wrap in plastic and place it in the fridge to rest for 1 hour. Remove from the fridge and allow to soften up for few minutes before trying to roll it out. Roll the dough out to a circle wide enough to fit the bottom of a tart pan plus a couple inches to account for the walls. Carefully lift the dough into a false bottom tarte pan and gently use your fingers to fit. Be careful not to stretch it. Remove any excess. Prick the bottom of the dough with the tines of a fork and place in the freezer for 15 minutes. Preheat oven to 350. Remove crust from freezer and immediately place in the oven on a sheet tray and bake for 20 minutes.
Filling the Tarte
- Whisk egg yolks in medium bowl and set aside.Pour the thawed raspberries and granulated sugar into a medium saucepan. Bring to a simmer and continue to simmer for about 10 minutes while continuously stirring until very well reduced and resembles a jam. Add the milk, cream, vanilla, salt and lemon zest and bring just to a simmer. Using a ladle or measuring cup, slowly drizzle about a third of the hot milk, raspberry mixture into the yolks while whisking. Then pour the egg yolk mixture into the saucepan witht the remaing milk, raspberry mixture. Whisk until the custard reaches 165 degrees. Pour the custard through a fine strainer into a bowl to remove any seeds, zest. You will have to use a whisk or spoon to actually push it through. Pour the strained custard into the par-baked tart crust and place in the 350 degree preheated oven and bake for 20 to 25 minutes until the custard is just set. Remove and allow to cool completely and top with fresh raspberries.
I can’t wait to try it.