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Raspberry Custard Tarts recipe

These fruit tarts are convenient and easyto make. Flaky crust is covered with a lemony custard and finishedwith a drizzle of raspberry jam on top.

Recipe: Raspberry CustardTarts

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons ice-cold water
2 large eggs
1 cup granulated sugar
1/3 cup butter, melted
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 cup raspberry jam

  • Combine flour and salt in a large mixingbowl; cut in shortening until mixture resembles coarse crumbs.Sprinkle 1 tablespoon water at a time on top of dough; toss gentlyto mix. Form into a ball and flatten on a floured surface, rollingto 1/8-inch thick. Cut into 3-inch rounds and press into ungreasedmuffin tins.
  • Preheat oven to 400°F (205°C).
  • In a separate bowl, combine eggs, sugar,melted butter, lemon juice and vanilla. Divide evenly among thetart shells. Bake for 15 minutes or until filling is set. Removefrom oven; cool before removing from pan.
  • Divide raspberry jam evenly among topsof the tarts and serve.

    Makes 18 tarts.

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  • Comments



    Pour the custard into the cooked pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside to cool. Top with raspberries and dust with icing sugar to serve.


    Arrange the raspberries in concentric circles over the bottom of the tart shell.

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