Vanilla Custard Tarts with Fresh Raspberries

Deliciously simple vanilla custard tarts with fresh raspberries… a classic favourite (that are just so, SO easy!).

Vanilla custard tarts with fresh raspberries

For as long as I can remember custard tarts have been one of my favourite treats. As a kid I would always choose them at our local bakery – there was just something about the combination of vanilla custard with flakey pastry that would always suck me in.

Vanilla Custard Tarts with Fresh Raspberries

And so, when my baby shower rolled around a while ago, I just knew I had to have custard tarts! But not just any custard tarts… vanilla custard tarts with fresh raspberries and a sprinkle of icing sugar.

Vanilla Custard Tarts with Fresh RaspberriesI have to admit that I did cheat a bit and I bought the pastry shells. Hey, no judging! 

Vanilla Custard Tarts with Fresh Raspberries

I didn’t cheat the whole way though! Yep, I made the vanilla custard from scratch. Hehehe but trust me when I say that I will not judge you in the least if you buy store-bought custard (I mean really, you can get some delicious ones nowadays!). The trick with making custard tarts is that you want the custard to be nice and thick. That way you’re going to be able to eat it without worrying about custard dripping down your chin! Been there, done that… many times!

Vanilla Custard Tarts with Fresh Raspberries

You could top your vanilla custard tarts with any fresh berries you like… but boy oh boy, aren’t raspberries just the prettiest little things ever.

Vanilla Custard Tarts with Fresh Raspberries

These vanilla custard tarts really are the most gorgeous treat for a high tea, baby shower (of course!), or really just any time! In fact, you don’t need any excuse at all to nibble on one of these! Pure deliciousness… and prettiness! xx

Vanilla Custard Tarts with Fresh Raspberries

Deliciously simple vanilla custard tarts with fresh raspberries... a classic favourite (that are just so, SO easy!). 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: tarts
Keyword: Vanilla Custard Tarts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 231kcal

Ingredients

  • 12 sweet shortcrust party tart shells store-bought
  • 500 g full-cream milk
  • zest 1 lemon very finely grated
  • 4 eggs
  • 100 g caster sugar
  • 1 tsp vanilla essence or vanilla bean paste
  • 50 g cornflour
  • 125 g fresh raspberries
  • 2 tbs icing sugar to dust

Instructions

Conventional Method

  • Bring the milk almost to a boil in a saucepan over medium heat.
  • Remove from the heat and set aside.
  • In a separate bowl, use an electric beater to beat the lemon zest, eggs, sugar and vanilla essence (or paste) in a bowl until pale and creamy.
  • Stir the cornflour into the egg mixture.
  • Whisk through the milk.
  • Pour the mixture into a clean saucepan and whisk over a low heat for 5-8 minutes or until the mixture starts to boil.
  • Continue to whisk for 2-3 minutes or until the custard has thickened slightly.
  • Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).
  • Place into the fridge for at least 30 minutes to cool and thicken.
  • Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.

Thermomix Method

  • Place the lemon zest, sugar and cornflour into the TM bowl and mill on Speed 9 for 10 seconds.
  • Add the milk, eggs and vanilla essence (or paste) to the bowl. Cook for 7 minutes, 90 degrees, Speed 4.
  • Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).
  • Place into the fridge for at least 30 minutes to cool and thicken.
  • Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.

Notes

If you want to save time, use good-quality store-bought custard for the filling.
Use full-cream milk as reduced-fat milk will not thicken as well.
Vanilla bean paste will give you a much stronger (and totally delicious) vanilla flavoured custard, but vanilla essence will work beautifully as well.

Nutrition

Calories: 231kcal | Carbohydrates: 138g | Protein: 30g | Fat: 84g | Saturated Fat: 35g | Cholesterol: 127mg | Sodium: 849mg | Potassium: 91mg | Fiber: 14g | Sugar: 26g | Vitamin A: 145IU | Vitamin C: 2.7mg | Calcium: 58mg | Iron: 26.8mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Vanilla Custard Tarts with Fresh Raspberries

 

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29 thoughts on “Vanilla Custard Tarts with Fresh Raspberries”

  1. Michelle says:

    These looks devine. I was to make for Christmas Day, can I make the day before then refrigerate. 😉

    1. Bake Play Smile says:

      Yes you definitely can!

  2. Karina says:

    Could you use custard powder?

    1. Bake Play Smile says:

      Absolutely!

  3. Lauren says:

    Do you think I could make the custard the day before and just fill them a few hours before? Thanks :0

    1. Bake Play Smile says:

      Absolutely!!!

  4. lynn says:

    eggs or eggs yolk?

    1. Bake Play Smile says:

      Eggs 🙂

  5. Diana N says:

    Why don’t you advise people that your name “cornflour” is different than what cornflour is in North America? The recipe didn’t turn out for me because of this and I wouldn’t have known!

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