This is one of my favorite dessert recipes for summer!  It’s easy to make, absolutely delicious, AND the ingredients tastes so fresh and light—despite the fact that it’s pretty decadent. It’s the perfect addition to your Memorial Day festivities and you’ll be all french and fancy with your tart making skills. We’ve got dance dress rehearsal and recital this weekend so in case you need me, I’ll be in a swarm of cute little girls and tutus and 8 million bobby pins. I’ll be documenting the cuteness on Instagram and Facebook!

Raspberry Tart with Pastry Cream

raspberry tart with pastry cream

The Crust

3 cups of almond flour

1/3 cup sugar

3/4 stick of butter, chilled

Combine in a food processor and mix until it forms a course crumbly consistency.

Press the dough into a tart pan.  (It will stick together as you press it into the pan.)

Bake at 400 for about 20 minutes or until it’s lightly browned around the edges.

The Pastry Cream

1 cup milk

1/4 cup heavy cream

4 egg yolks

1/3 cup sugar

2 T. flour

1 vanilla bean, split lengthwise and scraped (to get the delicious flecks of vanilla)

Add the milk, cream and vanilla seeds to a saucepan and cook on low for  a few minutes to let the flavor infuse.  I usually just throw the vanilla pod into the pot, too and then remove it before adding the rest of the ingredients.  Combine the egg yolks with the sugar and flour and mix well, then add this mixture to the warm vanilla milk.  Turn the heat up to low-medium, until the mixture thickens and just starts to boil.  Let don’t it boil long, though.  Remove from heat and refrigerate until chilled.  (about an hour)


The Berries

Wash 1 pint of blueberries and 1 pint of raspberries.  Combine 1 T. berry liquour of some kind and 1 T. berry jelly and the zest of half a lemon.

(I used my homemade strawberry but you could use store bought jelly.  AND, don’t fret about the liquour.  You can use a little water.  I used Chambord but I don’t think it makes that much difference.)

Pour the mixture over the berries to gently coat the berries.  Place them on top of the chilled pastry cream.


What are your weekend plans?  Are you making lots of food?  Spill it!

9 comments on “Raspberry Tart with Pastry Cream”

  1. Edie, I LOVE this! Love anything with fruit in the summer. I must plan to try this for one of my summer picnics. I am enjoying your blog as a new subscriber. Have fun with the dance recital, one of my daughters did ballet and I loved it.
    I am about as non-Southern as you can get but enjoy hearing your Southern perspective on life. This is a good blog.

    • Welcome, Kathy!! We are so excited about recital today. I wish I could hire someone to help my girls’ with all their quick changes!! It’s crazy with two of them in so many dances.
      Hope you try the tart. It’s so good!!

  2. Oh Edie, This looks fabulous! I am keeping the twins for the weekend…20 months old….SOOOOOO I probably won’t get much made! i DO plan to bake some more of the four ingredient bread though! Missed you at The Pearl Event this year!

  3. How long does the pastry cream and berry combo need to set up in the baked pie shell prior to serving – or is the cream poured into the baked shell to cool and the berries added later? As you can see, I’m a bit confused.

    I’d like to make this for Wednesday night’s dinner guest. I know we’ll all love it. Thanks….

    • Oh, dear, Ms. Beverly, I need to clear that up. I usually let the cream sit in the fridge for an hour before I pour it in. Then, I pour it in and top with berries and refrigerate until I serve. I’d make it early in the day so it can sit a while but it would be okay to eat it after a an hour or two!

  4. I love how yummy and fancy this looks. I hope to try it in the next week or so. I made your “Best chocolate chip cookies ever” recipe last week for the cousins and they were a hit. Thanks for sharing your recipe box with us.

  5. Ooh, this looks good! And if you sub coconut oil for the butter, and gf flour and coconut milk for the cream, it’ll be gluten free AND dairy free! YAY! It looks amazing!

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