Raspberry Tart

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: 1 hr 10 min
Cook: 10 min
YIELD: 10 servings


  • 1 cup/250 ml milk
  • 1/2 vanilla bean, halved lengthwise and seeds scraped
  • 3 egg yolks
  • 1/4 cup/55 g sugar
  • 2 tablespoons flour
  • 1 tablespoon framboise (raspberry liqueur)
  • 1/4 cup/60 ml heavy cream
  • 1 pound/450 g fresh raspberries
    • 1 (9-inch/23 cm) prepared baked cookie crust
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      Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.

      In bowl using an electric mixer, beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook 1 minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.

      Spread the pastry cream evenly in the base of the prepared cookie crust. Arrange the berries neatly over top.

      SERVINGS: 10
      Calories: 183
      Total Fat: 9 grams
      Saturated Fat: 4 grams
      Protein: 3 grams
      Total carbohydrates: 22 grams
      Sugar: 9 grams
      Fiber: 3.5 grams
      Cholesterol: 74 milligrams
      Sodium: 87 milligrams


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