Raspberry Custard Tart

    3 hours 30 minutes

    This tart is topped with baked crumbs and flavoured with Kirschwasser, a cherry-flavoured liqueur. Instead of kirschwasser you could try using framboise, a raspberry-flavoured liqueur.

    5 people made this

    Serves: 8 

    • 85g unsalted butter
    • 1 1/4 cups (155g) plain flour
    • 6 tablespoons (75g) white sugar
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon salt
    • 1 3/4 cups (400ml) light cream
    • 1/3 cup (65g) white sugar
    • 4 teaspoons cornflour
    • 4 egg yolks
    • 1 tablespoon unsalted butter
    • 1 teaspoon vanilla essence
    • 1 tablespoon kirschwasser
    • 1 (25cm) shortbread tart crust, baked
    • 2/3 cup (215g) apricot preserves
    • 2 tablespoons water
    • 800g fresh raspberries
    • 2 1/2 tablespoons sifted icing sugar

    Preparation:45min  ›  Cook:45min  ›  Extra time:2hours chilling  ›  Ready in:3hours30min 

    1. Preheat oven to 180 degrees C.
    2. Place 85g butter in a saucepan. Slowly melt. Cool until tepid.
    3. Combine flour, 6 tablespoons sugar, cinnamon and salt and add to melted butter. Toss with a fork until crumbs are formed.
    4. Take a clump of the crumb mixture in your hand and squeeze gently. Break into rough crumbs.
    5. Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture has been made into crumbs. Place crumbs in oven and bake for 15 - 18 minutes until they turn light brown. Set aside to cool and harden.
    6. Heat cream in a 2 litre saucepan until just under a boil. Combine 1/3 cup sugar and cornflour. Beat egg yolks in a mixing bowl with a whisk until slightly thickened. Whisk in sugar-cornflour mixture. Blend in scalded cream. Pour mixture back into saucepan and heat slowly. Stir constantly with a wooden spoon until mixture begins to thicken and comes to a boil.
    7. After custard reaches a boil, simmer about 1 minute. Remove from heat. Stir in 1 tablespoon butter, vanilla and kirschwasser. Cover with a piece of buttered cling wrap. Cool about 10 minutes. Increase oven temperature to 190 degrees C.
    8. Spread custard in pastry shell and bake for 20 - 25 minutes or until bubbly. Remove from oven. Let stand on a rack for 10 minutes to set.
    9. Combine preserves and water in a small saucepan. Heat until mixture comes to a boil. Pass through a fine-mesh sieve. Discard pulp.
    10. Gently brush top of custard with half of the hot preserves. Sprinkle berries generously over hot custard. Lightly brush tops of berries with remaining preserves. Sprinkle tart generously with crumbs, pressing the crumbs gently into the berries so they will stick. Chill tart, uncovered, for about 2 hours. Just before serving, sift icing sugar on top.

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    Reviews in English (7)


    I am going to give this a better rating cuz I could tell it WOULD have been great had I not slaughtered it. Part of the reason I messed up though was my shopping list did not have some of the detail needed. Because of this and for other reasons - I made some substitutions. I also was not thinking and when the recipe called for preserves in the pot - I was (stupid me) thinking rasberries...not the jam! DUH! ok..but despite some mashed rasberries that I layered with (and by the way - I think I liked that boo boo cuz it did not affect it much and then I was not jamming the topping into the rasberries so that it would stay put - it layered nicely. (I will do that again (break up the rasberries a bit) The other thing to consider is the cost of rasberries of that amount - I paid $15.00 for my rasberries at 2.99 a container that had a little over a cup. Marie Calanders would have been less expensive!!! This is also a lot of work. But anyway..in the end - I could read through the lines and think..." This WOULD have been delicious but pricey! I also used Cherry extract instead of the kirshwasser - I have no idea how different that made it - but like I said the flavor was good - so that item worked for me. Good luck...I will probably try it again!  -  25 Aug 2005  (Review from Allrecipes USA and Canada)


    Quite tasty and made for a pretty tart.  -  01 Sep 2013  (Review from Allrecipes USA and Canada)


    this was excellent!!!! everyone loved it!  -  11 May 2005  (Review from Allrecipes USA and Canada)