It is “National Raspberry Tart Day”  on May 3rd and I couldn’t resist really as my favourite fruit are raspberries and as I made sure to buy plenty on Monday which I hid from the children so that I would be baking with them today. I wanted to make up a recipe using some of my favourite parts of different recipes to produce a delicious Raspberry Tart and I think I have achieved it.

My Raspberry Tart features a sweet pastry base which is blind baked  – no – not where you work with your eyes shut but baked in the oven with greaseproof paper topped with baking beans to give a bit of weight and stop the pastry rising. A very simple technique to achieve great results every time.

Back to the Raspberry Tart, on top of the cooled baked pastry base I added a “crème patisserie” which is a very thick custard. Now I haven’t made custard for quite a while and I mean proper home made custard – not custard powder stuff. This “crème patisserie” is very thick and used to fill Profiteroles and Vanilla Slices etc. It can be flavoured with coffee, liqueurs etc., depending on what you are wanting to make. I left my “crème pat” – for short – just flavoured with vanilla so that it would compliment the raspberries.

When you make the “crème pat” you have to cover it with cling film whilst still warm otherwise a skin forms and YUCK I hate a skin on custard whereas my husband loves that part of the custard. Once the “crème pat” had cooled down I poured it onto the base and added the fresh raspberries as well as the chocolate sprinkles and then put the whole dish in the fridge to help the tart to set solid so that when I come to slicing it up it will stay in its shape. Fingers crossed here.

The recipe for Raspberry Tart  involves several parts and is quite a long winded method but it is worth it so  have shared it with you.

A Raspberry Tart Recipe.

Recipe by V.DaleCourse: Desserts, RecipesCuisine: desserts, raspberry, crème patisserieDifficulty: Intermediate


Prep time


Cooking time




Total time



A delicious dessert for you to share 🙂


  • For the pastry:

  • 8 oz plain flour

  • 1.5 oz icing sugar

  • 5 oz butter

  • For the crème patisserie filling:

  • 3 egg yolks

  • 5 tbsp granulated sugar

  • 1.5 tbsp cornflour

  • 1.5 tbsp plain flour

  • 1 tsp vanilla essence

  • 300 ml milk

  • For decoration:

  • 30 fresh raspberries

  • 30g grated chocolate


  • Preheat the oven to Gas 5.
  • Lightly grease a loose bottomed round cake tin.
  • In a mixing bowl, weigh out the flour, icing sugar and butter.
  • Rub the butter into the flour and icing sugar until a dough is formed.
  • Roll out to fit the cake tin.
  • Line the tin with the pastry.
  • Prick the surface of the pastry with a fork, cover with the greased proof paper and baking beans.
  • Bake blind for 20-25 minutes till golden brown at the edges.
  • Whilst the pastry base is baking make the crème patisserie.
  • In a pan weigh out the milk and bring to the boil.
  • In a mixing bowl, whisk the egg yolks and sugar together.
  • Add the warmed milk slowly to the egg mixture. Stirring constantly.
  • Add the flour, cornflour and vanilla essence and mix again.
  • Return to the heat and stir constantly until the crème patisserie thickens.
  • Remove from the heat and cover with clingfilm to prevent a skin forming.
  • Allow to cool.
  • Remove the pastry case from the tin before adding the cooled crème patisserie.
  • Decorate with fresh raspberries and grated chocolate.
  • Keep in the fridge until served.


  • Nutritionally, one slice of this tart contains 402 calories, 18.8g total fat (24% daily total fat), 52.5g total carbohydrate (19% daily total carbohydrate), 5.8g fibre (21% daily fibre) (based on a 2000 calorie diet).

I am going to add the nutritional value of this tart tomorrow as I think they will be quite healthy believe it or not even though they contain three egg yolks but they don’t contain a lot of sugar. I will share more about this later. When I made the pastry base there was some left over which I used to make a few Jam Tarts which I know the children will enjoy when they come in from school. When I made the “creme pat” I had three egg whites left over which I would have used to make some Meringues with and then I had the idea to use a new transfer sheet, which I received as a sample when I bought my edible ink printer, to design something which would stick to the base of the Meringues but I couldn’t for the life of me design anything I was happy with. So it is something I need to work on but I ended up throwing the egg whites away 🙁

As I had raspberries to use up I made a Chocolate Loaf Cake which I decorated with fresh raspberries on a layer of chocolate ganache. I added dried raspberries to the sponge batter to carry the raspberry theme into the sponge. This cake was finished off with a sprinkling of chocolate. It looks and tastes divine as I have just had a slice for my lunch. This cake is the Friday treat this week on my Facebook page.