Raspberry Tart

This Raspberry Tart looks elegant, it tastes amazing and it is easy to make. With a chocolate shortbread crust, a vanilla bean custard filling, and lots of raspberry flavor, it's just three luscious layers of dessert decadence.

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Looking at this tart you may think you will be in the kitchen all day, but that's just not the case. This tart is really simple to make.  The only thing that gets baked in the chocolate crust.  The pastry cream can be made while the crust is baking. Or, and this is the really great part, you can pre-make the crust and pastry cream one day and put the tart together the next day.

Chocolate and red raspberries make a delightful pairing with the vanilla-flavored pastry cream that makes this tart perfect for a special occasion. My hubby told me this is the best dessert I've ever made, so this will be a special Valentine's Day dessert for him.

Another great raspberry dessert that is easy to make and perfect for a celebration is this Raspberry Chiffon Cake that has a wonderful light and airy texture.

Dessert bars are simple to make and when peaches and raspberries are in season make these Raspberry Peach Crumble Bars for a quick snack or dessert.

Jump to:

• Make a chocolate shortbread crust
• Tart Ingredients
• Vanilla pastry cream
• A vanilla tip
• Let's make a tart
• Here's a quick view
• Tart FAQ's
• More pies and tart
• Recipe

Make a chocolate shortbread crust

I'm a big fan of chocolate crusts and this chocolate shortbread recipe is perfect for a tart.  It's rich and chocolaty and holds up well with the pastry cream. For this recipe, I used the long narrow tart pan that makes the dessert look ultra-fancy but you can also make this in a circle tart pan. Just make sure your pan has a removable bottom.

Tart Ingredients

Vanilla pastry cream

Make this easy custard with simple ingredients of milk, eggs, sugar, cornstarch, and flour, plus lots of vanilla bean seeds resulting in a rich and creamy custard that adds some delightful silkiness to this tart.

The vanilla custard is the main ingredient in this tart and I consider it to be the best part of any dessert. Honestly, I would be happy just spooning this pastry cream into dessert dishes and adding a few berries on top for a tasty dessert. Feel free to just lick the spoon and bowl.

Let's make a tart

With this easy raspberry recipe, you can be as creative as you want with the whipped cream topping and berries.

Step 1. Make and bake this easy chocolate shortbread tart shell. You can make and bake this tart day before you need it, or even make the dough days earlier. Optionally, you can also make a regular shortbread tart crust if you don't want chocolate.

Step 2. In a medium-size mixing bowl add the egg yolks and sugar then whisk to combine. In a small bowl whisk the flour and cornstarch together then add to the egg yolk mixture and whisk until the mixture is smooth.

Step 4. On a cutting board, cut the vanilla bean seed in half then scrape out the seeds.

Step 5. In a medium saucepan, add the milk, the vanilla bean seeds, and the vanilla bean pod then bring this mixture to a soft boil.

Step 6. Remove the vanilla bean pod then slowly whisk the hot milk mixture into the egg mixture, keep whisking to prevent the egg yolks from curdling

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Step 7. Pour this mixture back into the saucepan and cook over medium heat, stirring constantly for about 10 minutes until the pastry cream thickens.

Step 8. Pour the thickened custard into a small bowl and cover with plastic wrap. Chill for an hour.

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Step 9. Make the whipped cream by adding the heavy cream to a medium-sized bowl with the sugar. With an electric mixer, mix on medium to medium-high speed until soft peaks form.

Step 10. Before filling the tart shell, push up from the bottom of the tart pan to make sure the sides of the tart are loosened from the tart pan. At this time you can remove the sides of the pan and set the tart on a serving platter, or you can remove the pan sides after you have the tart filled and decorated.

Step 11. Stir the jam so it is smooth and spreadable. Dollop the jam in the tart shell and then spread it with a spoon to the edges.

Step 12. Stir the cooled custard and spoon dollops over the top of the jam, and spread the custard to the edges of the tart shell.

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Step 13. Fill a pastry bag with the whipped cream. Fit the bag with a large star tip such as 1M. Pipe rows of whipped cream rosettes on top of the pastry cream, then top with fresh raspberries.

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Alternately, you can spread the whipped cream over the top of the pastry cream and add the raspberries as you like.

Step 14. Place the tart in the refrigerator for an hour, remove the tart pan if you haven't already, and place the tart on a serving platter, cut into slices.

Step 15. Store any leftover tart in the refrigerator covered loosely with plastic wrap.

Here's a quick view

Tart FAQ's

More pies and tart

I won't keep you waiting any longer, here's the recipe for this awesome dessert.  And as I promised this really is an easy dessert to make.  Start with your crust, cook the pastry cream and whip the cream.  That's it!

Recipe

First published: April 5, 2018, Last updated: May 4, 2022, for better readability.

About Jere’

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.