French Raspberry Custard Tart

This is my sister’s recipe and a family favorite. My daughter requests it for all special occasions. It can also be made with strawberries, which we will often have for Easter, and is delicious with blueberries as well.

1-2/3 c. flour
1/3 c. sugar
zest of half a large lemon
pinch of kosher salt
1/2 c. cold unsalted butter, diced
1 large egg
1 tsp. vanilla extract

In a food processor combine flour, sugar, lemon zest and salt. Pulse to mix. Add butter and pulse until butter is pea-sized. It should take 5-7 pulses. In a small bowl combine egg and vanilla and mix lightly with a fork. Add to flour mixture and pulse until a crumbly dough just begins to come together. Remove dough from food processor bowl and turn onto the counter. Bring dough together to form a disk. Wrap in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured surface, into a round disk and fit into an 9- or 10-inch tart pan. Resist the urge to add too much flour to the dough while rolling. Bake the tart dough for 20 minutes or until golden and baked through. Remove from oven and let cool on a rack.

Custard and Fruit
4 c. light cream
1/2 c. granulated sugar
8 egg yolks
3-1/2 Tbsp. cornstarch
pinch of fine salt
4 tsp. pure vanilla extract
1/4 c. apricot jam
2-3 c. fresh raspberries or sliced strawberries

In a saucepan combine the light cream and 2 Tbsp. sugar from the 1/2 c. sugar. Bring to a simmer. In a separate bowl whisk together egg yolks, remaining sugar, cornstarch and salt. Add 1/4 c. hot cream mixture to the egg yolk mixture, whisking constantly to prevent curdling. Return the egg mixture to the saucepan full of hot cream and continue cooking until thickened, stirring constantly. Remove custard from the stove and pour through a sieve into a bowl. Once the custard is strained, add the vanilla and cover with plastic wrap directly onto the custard surface. Chill several hours until cold.

Assembly: Melt the apricot jam on the stove until syrupy. Strain and set aside. Spoon cold custard into the pre-baked tart shell. Place the raspberries onto the custard. Brush the fruit with the warm and strained apricot jam. Serves 8-10.


This entry was posted in Custards, Desserts, Easter, Fruit, Pies. Bookmark the permalink.

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