Reviews Add Rating & Review 127 Ratings 5 star values: 25 4 star values: 36 3 star values: 45 2 star values: 15 1 star values: 6
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Gallery Raspberry Custard Tart Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8 Yield: Makes one 10-inch tart
Ingredients Ingredient Checklist 1 sheet frozen puff pastry, thawed 1 cup creme fraiche 1/4 cup sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon coarse salt 2 large eggs 1 tablespoon all-purpose flour 4 cups raspberries (about four 6-ounce containers)
Gallery Raspberry Custard Tart
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8 Yield: Makes one 10-inch tart
Gallery
Raspberry Custard Tart
Raspberry Custard Tart
Raspberry Custard Tart
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8 Yield: Makes one 10-inch tart
Recipe Summary
prep: 15 mins total: 2 hrs 15 mins
Servings: 8 Yield: Makes one 10-inch tart
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Servings: 8
Yield: Makes one 10-inch tart
8
Makes one 10-inch tart
Ingredients
Ingredients
- 1 sheet frozen puff pastry, thawed 1 cup creme fraiche 1/4 cup sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon coarse salt 2 large eggs 1 tablespoon all-purpose flour 4 cups raspberries (about four 6-ounce containers)
Directions
Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.
Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.
Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.
Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.
Reviews
Add Rating & Review 127 Ratings 5 star values: 25 4 star values: 36 3 star values: 45 2 star values: 15 1 star values: 6
Reviews
Add Rating & Review 127 Ratings 5 star values: 25 4 star values: 36 3 star values: 45 2 star values: 15 1 star values: 6
Add Rating & Review
127 Ratings 5 star values: 25 4 star values: 36 3 star values: 45 2 star values: 15 1 star values: 6
127 Ratings 5 star values: 25 4 star values: 36 3 star values: 45 2 star values: 15 1 star values: 6
127 Ratings 5 star values: 25 4 star values: 36 3 star values: 45 2 star values: 15 1 star values: 6
5 star values: 25 4 star values: 36 3 star values: 45 2 star values: 15 1 star values: 6
All Reviews for Raspberry Custard Tart
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry Custard Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
