📖 French Raspberry Tart

5 from 5 votes

Simple but elegant Raspberry tart with a French vanilla pastry cream filling.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: French

Servings: persons

Calories: 280kcal

Mix the butter, the flour and salt together until it is crumbly.
Add the egg and mix gently.
Form into a ball and set in the fridge for 20 minutes or so.
Preheat the oven at 350F.
Roll the dough thinly but thick enough so it does not break and place it in the baking mold. Poke with the fork lightly.
Place a parchment paper and add some baking beads or dry beans (I have a jar for that purpose) on top for the weigh. Bake 12-13 minutes and remove the beads/beans and bake another 4-5 minutes or until the crust is golden.

In a pot, pour the milk, the scrapped vanilla and the opened bean (to infuse) and bring to a boil.
In a bowl, whisk together the egg yolks and the sugar until it whitened.
Remove milk from the stove and using a strainer (for the vanilla bean) pour the milk over the egg yolk/sugar mixture while stirring.
Add the cornstarch and stir well so there are no lumps
Put back on the stove on low heat and keep stirring until your cream starts thickening.
Remove from the stove and allow to cool.

Although the pastry must be thin, it must still be thick enough so that it doesn’t break. The poked holes in the pastry allow steam to escape without breaking the pastry or creating raised pockets, and the baking beads help prevent the pastry from rising too much.
The pastry for this French raspberry tart can be stored in the fridge for 24 hours or freezer for up to 3 months, ready to be rolled and baked. The pastry cream can be made the day before and store in the fridge.