← Back to Search Results
American, European
 Old-Fashioned Raspberry Tart Recipe-3814

Photo by: Joseph De Leo
Comments: 1


Serving this tart is a breeze: Both the dough for the crust and the custard filling may be prepared the day before and refrigerated. On the day you intend to serve the tart, bake the tart shell and leave it at room temperature. A few hours before serving, just spread the custard cream in the tart shell and top with the berries. You may substitute halved strawberries, rinsed and dried blueberries, or a combination of berries for the raspberries.

Yield: Makes one 9- or 10-inch tart, about 8 servings


Pastry Cream Filling:

  • 1 cup fat-free milk
  • ¼ cup sugar
  • 3 tablespoons all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, softened


  • Three ½-pint baskets fresh raspberries, picked over but not washed (see Note)
  • 2 tablespoons confectioners’ sugar for dusting the top of the tart


  • One 9- or 10-inch fluted tart pan with removable bottom


1. Unwrap the dough and place it on a floured work surface. Knead it lightly to soften it slightly, then form it into a disk. Flour the dough and roll it to an 11- to 12-inch disk. Fold the dough in half and transfer it to the pan, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and sides. Sever the excess dough at the rim of the pan with a bench scraper or the back of a paring knife. Refrigerate the tart crust until you are ready to bake it.

2. For the pastry cream filling, combine the milk and half the sugar in a small nonreactive saucepan. Bring to a boil over low heat. Combine the remaining sugar and the flour in a small mixing bowl and whisk well to mix. Whisk in the eggs, one at a time. When the milk boils, whisk about a third of it into the egg mixture. Return the remaining milk to a boil over low heat and add in the egg mixture in a stream, whisking constantly until the pastry cream thickens and comes to a boil—large bubbles will burst slowly on the surface. Cook, whisking constantly, for about 20 seconds. Off the heat whisk in the vanilla and butter. Scrape the pastry cream into a glass or stainless steel bowl and press plastic wrap directly against the surface. Refrigerate the pastry cream until it is time to assemble the tart.

3. To bake the tart shell, set a rack in the middle level of the oven and preheat to 350 degrees. Remove the unbaked tart crust from the refrigerator and pierce it all over at ½-inch intervals with the tines of a fork. Bake the crust for about 15 minutes, or until it is a very light golden color. If you bake the crust too long, it will be very hard.

4. Cool the baked crust on a rack.

5. When you are ready to assemble the tart, spread the chilled pastry cream on the bottom of the tart crust, using a small metal offset spatula. Arrange the raspberries on the pastry cream (I just pile them on every which way rather than making straight rows). Unmold the tart. Right before serving, dust with all the confectioners’ sugar.

Serving: This beautiful tart needs no further adornment.


Always keep berries refrigerated. Fluctuations in temperature cause condensation and can lead to the berries becoming moldy. I don’t wash raspberries, as they become mashed and unappealing.

Storage: For advance preparation, see the headnote. Keep the assembled tart at a cool room temperature for up to several hours before you serve it. Wrap and refrigerate leftovers.

© 2006 Nick Malgieri and David Joachim

Nutritional Information

Nutritional information is provided by the author.

Per serving: 236 calories, 9 g total fat (34% of calories), 5 g saturated fat, 6 g protein, 35 g carbohydrates, 3 g fiber, 99 mg cholesterol, 138 mg sodium


Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • cbv0702

    06.15.12 Flag comment

    The recipe is well worth the effort even if you don't have a food processor. I found the most time was spent getting the pastry cream to thicken. Time consuming, but well worth it! Both the crust and pastry cream have a hint of sweetness so the berries are the real star. I used blueberries instead of raspberries. Will be making this again for Father's Day.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
a-new-way-to-cook A New Way to Cook
by Sally Schneider
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-provence-cookbook The Provence Cookbook
by Patricia Wells
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?