French Custard and Raspberry Tart Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber, while store-bought saves time

In a food processor, mix together flour and sugar and pulse several times.

Add cold butter to the mixture and pulse several times until it resembles crumbs.

Add cold water and process for one minute.

Place the mixture on a baking mat and fold a few times to combine.

Shape the dough into a disk, cover with plastic film, and refrigerate for at least one hour.

Work the chilled dough with a little bit of flour.

Roll out the dough to a thickness of 3 millimeters.

Grease your baking tray.

Transfer the rolled dough into the baking pan and trim the edges.

Prepare baking paper and place it over the dough.

Pinch the dough with a fork to prevent bubbling.

Place weights on top of the baking paper and bake for 20 minutes.

Remove the weights and bake for another 5 minutes until the shell is ready.

For the custard filling, mix together egg yolks and sugar with cornstarch until well combined.

In a saucepan, bring milk to a simmer.

Add a third of the hot milk to the yolk mixture and whisk to combine, then return everything to the pan.

Cook on medium heat, stirring constantly until thickened.

Add vanilla extract to the custard and mix well, then set aside to cool.

In a mixing bowl, combine the cooled custard with double cream and sugar, mixing until smooth.

Pour the custard mixture into the baked tart shell.

Place fresh raspberries on top of the custard.

Brush each raspberry with warm raspberry jam.

Chill the tart in the refrigerator for at least two hours before serving.

Cooking Techniques

Equipment Needed

Allergens