• Save to your scrapbook
  • Save to your scrapbook

    Raspberry Redcurrant Custard Tart with Raspberry Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Raspberry Redcurrant Custard Tart with Raspberry Sauce

    Red fruits and vanilla custard are a marriage made in heaven. This recipe makes enough pastry to line two 20cm tins, but as it contains just one egg yolk, it's impractical to make less. Simply freeze half the pastry (well wrapped) for later. For an almost instant, hassle-free pastry case, coarsely grate it straight from the freezer into a tart tin and push down evenly with your fingertips.

    • Vegetarian
    • Preparation time: 30 minutes, plus chilling
    • Cooking time: 45 minutes, plus cooling
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 175g butter, softened
    • 50g caster sugar
    • 270g plain flour, sieved
    • 1 medium egg yolk
    • Filling
    • 100g caster sugar
    • 3 medium eggs, plus 3 medium egg yolks
    • 284ml carton double cream
    • 1 vanilla pod
    • 150g raspberries
    • 80g redcurrants
    • Sauce
    • Caster sugar, to taste
    • 150g raspberries
    • 1 tbsp framboise (raspberry liqueur)


    1. To make the pastry, cream the butter and sugar together until light and fluffy. Add the egg yolk and stir until smooth. Slowly add the flour and mix until the pastry forms a ball, bringing it together with your hands. Divide in half and freeze one half (see above). Wrap the remaining pastry in clingfilm and chill for 20 minutes. Roll out the pastry and use to line a 20cm-diameter, 3.5cm-deep tart tin with a removable base. Chill until needed.
    2. Preheat the oven to 180ºC, gas mark 4.
    3. To make the filling, beat the eggs and yolks with the sugar and cream. Slice the vanilla pod open down the centre. Scrape out the seeds and add to the egg mixture (save the pod to make vanilla sugar).
    4. Put the pastry case on a baking tray. Scatter the raspberries and redcurrants over its base then fill with the custard. Bake for 40-45 minutes, until the filling is set. Remove from the oven and leave to cool.
    5. For the sauce, push the raspberries through a sieve into a bowl with the back of a spoon. Stir in the framboise and sweeten to taste with sugar.
    6. Serve the tart in slices with the raspberry sauce alongside.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars