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
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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

Equipment

  • Beaters or Thermomix
  • Stove-top or Thermomix

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