Ingredients
Method
- Prepare an ice bath by filling a large bowl with ice and a little water, setting it aside with a smaller bowl to fit into the ice bath later.
- In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt until smooth. Whisk in milk, vanilla, and 2 tablespoons of butter.
- Place the pan over medium-high heat and cook, whisking constantly until the butter melts. Reduce the heat to medium and continue to stir until the mixture thickens and boiling bubbles slowly rise to the surface. Continue cooking for 1 more minute, then remove from the heat.
- Stir in the remaining 2 tablespoons butter until melted. Transfer the mixture to a bowl set over the ice bath and cover with plastic wrap. Chill in the ice bath for about 30 minutes, then refrigerate for at least 3 hours or overnight.
- Beat the butter and confectioners' sugar together in a stand mixer until smooth.
- Add egg yolk and milk, mixing until fully combined. Scrape down the sides of the bowl. Add flour and salt, mixing just until the dough comes together. Do not overmix. The dough should hold together when pressed.
- Wrap the dough in plastic wrap and flatten into a disk. Chill for at least 1 hour or up to two days.
- Once chilled, let the dough soften slightly on the counter for 10–15 minutes. Roll out the dough on a lightly floured surface or between parchment sheets to an 11-inch circle.
- Line a 9-inch tart pan with removable bottom with parchment paper. Invert the dough into the tart pan, then gently press the dough into the pan's edges, trimming any excess.
- Refrigerate the crust while the oven preheats to 375ºF. Once preheated, prick the bottom of the crust with a fork and line with crumpled parchment and baking weights. Bake for 15–18 minutes, until edges are lightly browned.
- Remove the parchment and baking weights, then cover the edges of the crust with foil to prevent overbaking. Return to the oven and bake for another 7–8 minutes until the bottom is golden. Cool for at least 30 minutes.
- To remove the crust, lift the removable bottom and transfer the tart to a platter.
- Spread the raspberry jam evenly over the cooled tart crust.
- Stir the chilled pastry cream until smooth, then spread it over the jam, smoothing into an even layer.
- Cover with plastic wrap and refrigerate for at least 1 hour, up to overnight.
- When ready to serve, arrange fresh raspberries on top. Slice and serve.
Nutrition
Notes
This tart is a showstopper with its buttery crust, rich pastry cream, and fresh raspberries on top. It’s perfect for any celebration or as a sweet ending to a dinner party.