Raspberry Custard Tart




Note: I used packaged "S" cookies since I had them in my pantry, but any cookie would work here as long as it isn't too soft in texture or contains too many chunky 'extras' like nuts.
2 sticks unsalted butter, melted
1 package of Italian "S" cookies, finely ground in a food processor
Pinch of salt
1/2 cup ground almonds

2 cups whole milk
1 vanilla bean, split and seeds scraped
Pinch of salt
1/2 cup sugar
1/4 cup cornstarch
2 large eggs
4 tablespoons unsalted butter, softened

2 to 3 half-pints of fresh raspberries
1/2 cup raspberry jam (optional)


In a large mixing bowl, stir together the ground almonds and cookies. Add in the salt and melted butter until the mixture looks like wet sand.

Preheat the oven to 350°.

Press the mixture into a 10-inch fluted tart pan with a removable bottom, ensuring to press it up the sides and that it is all well compacted.

Bake in the center of the oven for 15-20 minutes or until golden brown. Let cool completely.

In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil. In a large bowl, whisk the sugar with the cornstarch and eggs. Gradually whisk in 1/2 cup of the hot milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.

Spread the pastry cream in the cooled tart shell and arrange the fresh raspberries on top.
If desired, heat the jam until very soft and, using a silicone pastry brush, brush the jam over the surface of the raspberries.

Refrigerate the tart for at least 1 hour before serving.

Like this recipe? Why not try one of these as well?

Dark Chocolate Ice Cream

Dark Chocolate Ice Cream

Berry Bruschetta

Berry Bruschetta

Frozen Raspberry Cheesecake

Frozen Raspberry Cheesecake







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