Embark on a delectable journey with this Scrumptious Raspberry Cream Tart, blending a crisp, buttery base with a smooth, velvety custard, and crowned with succulent raspberries. This classic dessert is simple to make yet impresses with its elegant presentation and a harmony of flavors. Each bite delivers a delightful crunch from the crust, complemented by the sweet and tart raspberry topping, making it a perfect choice for any dessert aficionado.
Why You’ll Love This: This Raspberry Cream Tart stands out with its beautiful layering of textures and the bright burst of berry flavors that perfectly counterbalance the sweetness of the custard. It’s an excellent dessert that marries simplicity with sophistication, allowing the natural flavors of the raspberries to shine through. The recipe is versatile and can be adapted with different seasonal fruits, but raspberries make it particularly appealing with their vibrant color and juicy texture.
Perfect Occasion: Ideal for summertime gatherings, afternoon tea parties, or family celebrations, this tart offers a refreshing note to any meal. It’s particularly suitable for special occasions such as birthdays, Mother’s Day, or as a festive treat during holiday gatherings. Serve it as a sophisticated dessert at your next dinner party to rave reviews.
Decoration Tips: For an extra touch of elegance, you can dust the tart with powdered sugar or drizzle with a simple glaze. To make it more festive, garnish with fresh mint leaves or lemon zest to enhance the visual appeal and add a hint of citrus. Serve each slice with a dollop of whipped cream or a side of vanilla ice cream for an indulgent experience.
Ingredients:
- For the Crust:
- 150g of flour
- 110g of butter
- 60g of sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- For the Cream Filling:
- 1 liter of whole milk
- 100g of cornstarch
- 210g of sugar
- 1 teaspoon of vanilla extract
- 350g of raspberries
Instructions:
- Prepare the Crust:
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Incorporate eggs one at a time, followed by vanilla.
- Gradually mix in flour and baking powder to form a dough.
- Press the dough into a 23cm tart pan, evenly covering the bottom and sides.
- Chill in the refrigerator for 30 minutes.
- Make the Cream Filling:
- In a saucepan, whisk together milk, cornstarch, sugar, and vanilla. Heat over medium, stirring constantly, until the mixture thickens and boils.
- Remove from heat and let it cool slightly.
- Assemble and Bake:
- Preheat your oven to 180°C (356°F).
- Sprinkle half of the raspberries over the chilled crust.
- Pour the cream filling over the berries.
- Top with the remaining raspberries.
- Bake in the preheated oven for 20 minutes or until the filling is set and the crust is golden.
- Cool and Serve:
- Allow the tart to cool in the pan on a wire rack.
- Once cool, refrigerate for at least an hour before serving to set the filling completely.
Enjoy your Scrumptious Raspberry Cream Tart, a visually stunning and delicious dessert that’s sure to delight everyone at your table!
