Crisp, flaky puff pastry is filled with creamy custard and fresh raspberries in these delightful Raspberry Puff Pastry Tarts! This is the perfect puff pastry dessert to make and share with others!
Puff pastry sets the base for these crispy and creamy tarts. They are made with a yummy custard filling that you can make in advance, puff pastry sheets, and tart raspberries. These Raspberry Puff Pastry Tarts are ready in under an hour and can be made for just about any occasion!
If you’re looking for other sweet treats, why not also try my Chocolate Chip Pumpkin Muffins and my Funfetti Cookie Sandwiches!
Why you’ll love this Raspberry Puff Pastry Dessert
- A great summer desert. This tart is the perfect dessert recipe for the spring or summer! With all of the fresh berries in season, they will be the perfect dessert for a brunch, tea, or for after dinner.
- Kid friendly. This is also a wonderful recipe that you can get your kid’s help with in the kitchen! Have them poke the center of the puff pastry, spoon the custard on the pastry, or even place the raspberries on top. They will love getting to be a part of the process!
- A delicious custard filling. Made with vanilla, lemon zest and butter, this custard filling is springy, light and so delicious!
Ingredients you’ll need
- Puff Pastry Sheets
- Fresh Raspberries
- Egg
- Confectioners Sugar
- Raspberry Jam (optional)
- Homemade Custard – milk, corn starch, sugar, egg yolks, vanilla extract, butter, lemon zest.
HOW TO MAKE A RASPBERRY PUFF PASTRY TART
- Make the custard – Whisk together the rest of the custard ingredients with boiling milk. Sieve to remove any lumps, whisk over a medium heat and add butter. Set aside.
- Cut the pastry sheet – carefully unfold the puff pastry and cut into 12 even sized rectangles. Slice a rectangle about 1/2 inch inside of the puff pastry and prick the inside of the middle of the rectangle with a fork, as pictured below.
- Add the filling – Spoon 2 tablespoons of custard into the middle rectangle of the puff pastry and place fresh raspberries top down on the custard filling.
- Bake – Bake the pastries in the oven for 12-13 minutes or until the puff pastry is golden.
- Remove puff pastry dessert from the oven and allow to cool before topping with confectioners sugar and serving.
Recipe notes and tips
- Make sure the puff pastry completely thaws before you begin making the tarts.
- Go for fresh raspberries.
- Use a preheated oven.
- You can glaze the tops of the raspberries with raspberry jam for an extra shine.
- Make sure to whisk the custard until smooth in texture.
- Allow the custard to cool completely before assembling the pastries.
- You can prepare the custard the night before and refrigerate it for faster preparing the next day. Just make sure you cover the top layer of custard with plastic wrap.
FAQ’s
Why do you cover the custard with plastic wrap?
Because the base of custard is milk, the custard is rich with milk proteins. When refrigerated these milk proteins will crystalize and the top of the custard will become hard instead of that silky texture custard texture.
Why must raspberries be fresh?
Fresh raspberries keep their shape when they are baked in the oven. If you use frozen raspberries, they will melt into the custard and leak water into the custard and pastry. This could cause the pastry not to rise or give the pastry a soggy bottom. This is why it is best to use fresh raspberries.
Can you use other fruits to top the pastry
Sure! You can swap the raspberries out with strawberries or blueberries for another flavor. Just remember, they need to be fresh, never frozen fruits.
Other fruit desserts
I hope you enjoy all the recipes I share with you, including this delicious Raspberry Puff Pastry Tart recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Raspberry Puff Pastry Tart
Ingredients
- 2-3 Puff Pastry Sheets
- 1 Fresh Raspberry Large package
- 1 Egg whisked
- 2 Tbsp. Confectioners Sugar for dusting
- Raspberry Jam optional
Custard
- 2 c. Whole Milk
- ⅓ c. Corn Starch
- ½ c. Sugar
- 3 Egg Yolks
- 1 Tbsp. Vanilla Extract or ½ tsp. vanilla bean
- 2 Tbsp. Butter
- ½ tsp. Lemon Zest
Instructions
Prepare the Custard
- In a sauce pan over low-medium heat, bring the milk to boiling.
- While you wait for the milk to come to a boil, in a glass bowl, whisk together egg yolks, corn starch, sugar, vanilla, and lemon zest.
- Once the milk is boiling, pour the milk into the bowl, whisking while you pour to create a smooth texture.
- Next, using a hand strainer, pour the custard mixture through the strainer back into the sauce pan to remove any lumps. Heat over medium-low, whisking continuously, until the mixture thickens up well. Add butter and whisk until the butter is melted.
- Remove the custard from heat, pour into a glass bowl and cover with plastic wrap. Place the plastic wrap directly on the top layer of custard to prevent it from hardening while it cools. Allow to cool before assembling the pastries.
Assemble the Pastries
- Once the custard cools, line a sheet pan with parchment paper and preheat the oven to 400°F. In a small bowl whisk an egg and set aside to wash the pastry with later.
- Using a cutting board or a clean counter, cut the puff pastry sheet into 12 even sized rectangular pieces. Then slice a rectangle inside of the puff pastry rectangles. Poke the center rectangle with a fork. (See above photos for example)
- Spoon 2 Tbsp of custard in the middle rectangle and then brush the edges with the egg wash. Place raspberries top down on the custard. Bake pastries for 12-13 minutes or until the crust is golden brown.
- Remove from the oven and allow pastries to cool. Sprinkle with confectioners sugar and serve.
- Additional: You can also brush the tarts with raspberry jam for an extra shine. Warm 1-2 Tbsp of jam with 2 tsp. of water in a mini bowl for 30 seconds. Use a pastry brush to apply onto the raspberries.
Notes
- Make sure the puff pastry completely thaws before you begin making the tarts.
- Go for fresh raspberries.
- Use a preheated oven.
- You can glaze the tops of the raspberries with raspberry jam for an extra shine.
- Make sure to whisk the custard until smooth in texture.
- Allow the custard to cool completely before assembling the pastries.
- You can prepare the custard the night before and refrigerate it for faster preparing the next day. Just make sure you cover the top layer of custard with plastic wrap.
These are delicious! Would like to learn as much as I can, so why are the raspberries baked in the oven? I usually put my fruit on after the pastry is baked. Thank you!
Hi Katie!
You can do either. Whatever you prefer.
I tried it it turns so good
I love dessert! The freshness of the raspberry tarts even makes a difference in the pictures. It looks wonderful.
Thank You Pam for your kind comment!