Raspberry Custard Tart Recipes

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RASPBERRY CUSTARD TART



Raspberry Custard Tart image

Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons reduced-fat butter
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup finely chopped pecans, toasted
FILLING:
1/3 cup sugar
1/4 cup all-purpose flour
2-1/4 cups fat-free milk
1 egg yolk, beaten
1/4 teaspoon almond extract
1 jar (12 ounces) seedless raspberry spreadable fruit
1-1/2 cups fresh raspberries

Steps:

  • In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set. , In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.

Nutrition Facts : Calories 198 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 44mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY CUSTARD TART



Raspberry Custard Tart image

The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h15m

Yield Makes one 10-inch tart

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
1 cup creme fraiche
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
2 large eggs
1 tablespoon all-purpose flour
4 cups raspberries (about four 6-ounce containers)

Steps:

  • Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.
  • Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.
  • Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.
  • Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.

LEMON CUSTARD TART WITH RASPBERRIES



Lemon Custard Tart with Raspberries image

This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal.

Provided by Geema

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 pie shell
1/2 lemon, zest of, of removed with a grater
2/3 cup sugar
2 large eggs
4 tablespoons melted unsalted butter
2 tablespoons sour cream
1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (Blueberry is delicious too.)

Steps:

  • Preheat oven to 375, and place rack in center of oven.
  • Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
  • Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
  • Add the lemon and orange juice and switch the machine on and off quickly just to combine.
  • Pour the filling into the prebaked pastry shell.
  • Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes.
  • Remove from oven and place on a wire rack to cool completely.
  • This tart can remain at room temperature for several hours before serving.
  • Up to 2 hours before serving, cover with washed and dried berries.

RASPBERRY AND LIME CUSTARD TART



Raspberry and Lime Custard Tart image

Categories     Milk/Cream     Food Processor     Egg     Fruit     Dessert     Bake     Raspberry     Lime     Summer     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 tart

Number Of Ingredients 15

For shell
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water
pie weights or raw rice for weighting shell
For lime custard
1/2 cup sugar
1/2 cup heavy cream
3 large eggs
1/3 cup fresh lime juice
4 teaspoons finely grated fresh lime zest
3 cups picked-over raspberries
1/4 cup sugar

Steps:

  • Make shell:
  • In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
  • Preheat oven to 400° F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
  • Reduce temperature to 250° F. and transfer pan to a baking sheet.
  • Make custard:
  • Whisk together custard ingredients.
  • Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
  • In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.

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