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Raspberry and Brown Sugar Custard Tart

Raspberry and Brown Sugar Custard Tart

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  • 1 1/4 cups plus 2 tablespoons all-purpose flour
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons (or more) ice water
  • 8 ounces raspberries (about 1 3/4 cups)
  • 3/4 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 vanilla bean, split lengthwise

Recipe Preparation

  • Blend 1 1/4 cups flour and 1/2 teaspoon salt in processor. Add chilled butter; using on/off turns, process until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, forming double-thick sides. Freeze crust 15 minutes. Bake until crust is golden, about 40 minutes. Reduce oven temperature to 350°F.

  • Line warm tart shell with raspberries. Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend. Whisk in eggs, melted butter, and cream. Scrape in seeds from vanilla bean; discard bean. Pour enough filling over raspberries to fill crust to just below edge (discard any remaining filling). Place tart pan on baking sheet. Bake until custard is set, puffed, and golden, about 35 minutes. Cool at least 3 hours; serve at room temperature. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

Recipe by Janet McCrackenReviews Section

Strawberry Or Raspberry Custard Tart Recipe

The best delicious Strawberry Or Raspberry Custard Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Strawberry Or Raspberry Custard Tart recipe today!

Hello my friends, this Strawberry Or Raspberry Custard Tart recipe will not disappoint, I promise! Made with simple ingredients, our Strawberry Or Raspberry Custard Tart is amazingly delicious, and addictive, everyone will be asking for more Strawberry Or Raspberry Custard Tart.


In a pot add add the raspberries, water and vanilla extract. Let it boil up on medium heat while stirring the pot until the raspberries start to melt and the resulting liquid starts to boil.

Transfer the raspberry puree into a fine-mesh sieve, over a bowl, and pass it though using a silicon spatula or spoon.
Let it cool down in the fridge while making the custard.

In a pot add milk, sugar, and vanilla and bring to a slightly boiling. Meanwhile beat the egg yolks and sugar together. Then add the cornstarch until combined. When the milk is slightly boiling add ⅓ of the warm milk while whisking into egg mixture. Be sure to whisk all the time so it doesn’t turn into scrambled eggs. Pour back the tempered mixture into the rest of the milk and whisk constantly on medium heat for about 2 min.

Pour mixture into a bowl and cover with a plastic cling so it touches the cream to prevent it from creating a skin. Set to chill. Use when it’s completely cooled down.

Cut the butter into cubes. Add the butter, confectioners' sugar, almond flour and all-purpose flour into a bowl. Rub the butter, and the rest of the dry ingredients in the bowl, until the butter and the dry ingredients are combined a bit. Add the egg and collect the dough until the dough just comes together without kneading it. It's important that you don't over mix with your hands, you should combine the ingredients until it's cohesive. Let it rest in the fridge for 30-60 min or whenever you need it. You can also make it the day before using it.

Turn on the oven on 163°C (325°F).

Roll the dough out between two sheets of parchment paper to a thickness of 2mm.

Cut out to the shape of your tart pan. Chill again for 10 min in the fridge.

Grease tart pan and line the tart pan with the dough. Pik a fork down multiple places in the bottom of the tart.

Place in the freezer for 20 min and then bake for 15-20 min or until golden brown.

Let it cool of until and then fill with the raspberry vanilla custard cream and level it out with a small spatula.



Combine flour, caster sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, milk and orange rind. Beat on low speed for 5 mins or until dough is smooth and elastic. With the motor running, gradually add butter, 1 piece at a time, beating well after each addition. Beat for a further 6-8 mins or until dough is shiny, smooth and elastic. Cover with a clean tea towel. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.


Meanwhile, to make custard filling, use an electric mixer to beat egg yolks and sugar in a bowl until pale and creamy. Add the flour. Beat to combine.


Bring milk and vanilla just to a simmer in a saucepan over medium heat. Remove from heat. Gradually add to the egg mixture, whisking well after each addition. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 5 mins or until the custard boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap. Place in the fridge for 30 mins to chill.


Preheat oven to 200°C. Grease a 22cm fluted tart tin with removable base. Turn brioche dough onto a lightly floured surface. Knead until smooth. Shape into a 25cm disc. Press into the prepared pan. Brush edge with egg yolk. Sprinkle with white sugar and almond.


Spoon custard over brioche dough, leaving a 2cm border. Sprinkle with raspberries. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and cooked through. Set aside for 1 hour to cool. Dust with icing sugar to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

Recipe Summary

  • 2 (9 inch) unbaked pie crusts
  • 2 eggs
  • 1 ⅓ cups sour cream
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 1 pinch salt
  • ⅓ cup all-purpose flour
  • 3 cups raspberries
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ½ cup chopped walnuts
  • ¼ cup butter, chilled

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Recipe Summary

  • 3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
  • 1/3 cup hazelnuts
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/3 cup packed light-brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 medium-size, ripe but firm plums (about 12 ounces)
  • 1 half-pint raspberries
  • 1 large egg, lightly beaten
  • 1 large egg yolk
  • 1/3 cup heavy cream
  • 1/4 cup milk
  • Pinch of grated nutmeg, optional

Heat oven to 350 degrees. Butter a 9-inch springform pan set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.

Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.

Transfer crust to the oven bake until it appears to be set, 18 to 20 minutes. Set aside.

Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust set aside.

In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit sprinkle with remaining crumb mixture. Transfer tart to the oven bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

How To make Strawberry Or Raspberry Custard Tart

Our raspberry cookies are simple and easy to make. They are a great snack or dessert. Serve them up with a cup of tea, coffee, or milk. Your friends and family will love them.

The great thing is with this cookie dough, you can put any fruit or berry you like inside. For example, strawberries, mango, apple, etc. Watch the video, give them a try, and let us know what you think.

Watch the video, give them a try, and let us know what you think.

For the full printable recipe, please visit:

0:00 Introduction
0:48 Making the cookie dough
2:17 Preparing and adding the raspberries
3:05 Preparing for baking and the baking process
3:41 The outcome
4:11 The taste test
4:26 Conclusion

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1 stick of softened butter or 133 grams
1 cup of white granulated sugar
1 egg
3 to 4 drops of vanilla extract
1 1/2 cups of all purpose flour
1/2 tsp of baking powder
1/2 tsp or 1 pinch of salt
170 grams of fresh raspberries with 1 tbsp of flour folded in

Heat your oven to 350 degrees F or 180 C.
Add the butter and sugar to a mixing bowl. Using an electric mixer, beat until well combined and creamy.
Add in the egg and vanilla extract. Mix until combined.
Sift in the flour, baking powder, and salt. Mix until a dough forms.
Add the berries to the cookie dough mixture. Using a spatula, gently fold them in.
Scoop a large scoop of mixture in the palm of you hand and roll it into a ball.
Place them on a baking tray lined with parchment paper.
Place in the oven and bake them for about 19 or 20 minutes.
Remove from the oven and set them aside on a wire rack to cool.
Serve and enjoy your delicious raspberry cookies.

All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.

Easy Homemade Raspberry Custard Pie Recipe, Creamy and Delicious

This is an easy and delicious homemade pie recipe for raspberry custard pie. It’s a delicious mix of creamy custard and yummy red raspberries mixed into a wonderful pie recipe your entire family will love.

If you can stir, you can make this pie recipe.

Need a Pie Crust Recipes, see my pie crust tutorial,

Find more easy and delicious recipes on the blog,

Subscribe to my blog updates and get my free ebook when you do,


#RaspberryPie #RaspberryCustardPie #PieRecipe #Recipe

How to Make an Easy Raspberry Tart Recipe

Strawberry And Raspberry Fruit Tart Recipe

My super delicious strawberry and raspberry fruit tart recipe !

We'll start off with the yummiest pastry dough ( a shortbread style crust )
I'll show you every simple step to make this, then we'll make classic French pastry cream,
then finally we'll assemble the fruit tart.

I've used strawberry and raspberries, but you can use anything you like, like field berries, kiwis, blueberries, even sliced grapes, whatever tickles your fancy :-)

Video links are provided at the end for mobile users:
Simple Syrup - Video Recipe:

Simple White Vanilla Cupcakes with Wilton buttercream icing recipe

For those interested, I'm using the Salton brand induction cooker. This is an amazing portable range very useful for cooking demos, etc. I love it !

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Raspberry Brownies Recipe Demonstration -

Recipe here: Stephanie Jaworski of demonstrates how to make Raspberry Brownies. Raspberry Brownies are a delightful combination of raspberry jam and a brownie.

We welcome questions on our Facebook page:

RASPBERRY HAND PIES | raspberry turnovers

Glass Mixing Bowls:
Measuring Cups & Spoons:
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For the Crust:
2 cups (240 gr) all purpose flour
2 TBSP (25 gr) granulated sugar
3/4 tsp kosher salt
1 1/2 sticks (3/4 cup, 170 gr) cold, unsalted butter
8-12 TBSP (120-180 ml) ice cold water

For the Fresh Raspberry Filling:
12 oz (340 gr) fresh raspberries
1/3 cup (66 gr) granulated sugar
1 TBSP (8 gr) cornstarch
large pinch kosher salt

For the Egg Wash:
1 egg
2 TBSP (30 ml) water
granulated sugar, for topping
Today I am walking you step-by-step through how to make raspberry turnovers (also known as hand pies)! We are going to make the crust from scratch, which I promise is not as complicated as you might think! And we are filling them with a fresh raspberry filling.

These hand pies have a buttery flaky crust that is slightly salty and it contrasts perfectly with the sweet and tart raspberry filling. I know you are going to love this recipe!

The creme patissiere is not suitable for freezing as it may split when defrosted.

The pastry shells can be frozen in a rigid container for up to 6 months. Don’t store them in a plastic bag in the freezer as they may get crushed and broken.

If you enjoyed these raspberry custard tarts, you may enjoy these other creamy desserts:


For the pastry, mix the butter and sugar in a bowl, then add the egg yolks to make a smooth paste. Add the flour and mix to bring the dough together in a ball. Wrap it in cling film and chill for up to 20–30 minutes until firm enough to roll.

For the crème patissière, bring the milk to the boil with the vanilla pod and seeds, then remove the pan from the heat. Mix the egg yolks, sugar and both flours in a bowl to form a paste.

Gradually add the warm milk to the egg and flour paste, removing the vanilla pod, and stir well until you have a smooth custard. Rinse out the milk pan and pour in the custard mixture. Bring it to the boil over a medium heat and stir continuously, until the custard is really thick. Remove the pan from the heat. Cover the surface of the crème patissière with cling film or greaseproof paper, then set aside to cool.

Preheat the oven to 190°C/Fan 170°C. Roll out the pastry and use it to line a loose-bottomed 25cm tart tin or 8 individual 10cm loose-bottomed tart tins. Line the pastry with greaseproof paper and add baking beans, then bake for 10 minutes. Remove the paper and beans and put the pastry back in the oven for another 4–5 minutes to finish cooking. Set aside to cool.

Carefully remove the pastry from the tin or tins and fill with the chilled crème patissière. Smooth the top with a damp palette knife. Arrange the raspberries on top in concentric circles. Warm the redcurrant jelly in a pan with a tablespoon of water. Using a pastry brush, generously paint the raspberries with the warm jelly, then leave to set. Serve with whipped cream.

Raspberry Mint Custard Tart

Heat milk and cream in a saucepan over medium heat almost until boiling point (don’t let it boil).

Whisk egg yolks with sugar, cornflour and vanilla until it’s all incorporated. Pour a splash of the hot milk and cream into the bowl and gently whisk- this will bring up the temperature of the egg yolks without shocking them. Pour the warm egg yolks into the hot milk and gently stir over low heat until the custard thickens. Pour into a glass bowl and cover with cling film, ensure the cling film is touching the custard, this will help to prevent skin from forming.

Spread melted butter over a sheet of fillo pastry and sprinkle over brown sugar, layer with another sheet of pastry and repeat this step until you have 4 layers, each with brown sugar and butter. Fold the pastry in half and cut in half. Place in a muffin tin, pressing down into the cup. Repeat this process 2 more times for 6 fillo cups.

Bake the pastry cups in the oven for 10 minutes or until golden brown. Allow to cool in the tin.

Fill each custard cup with custard, top with berries and mint leaves, and dust with icing sugar to serve.