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!
WHAT IS A RASPBERRY PUFF PASTRY TART?
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 tasty tarts are ready in under an hour and can be made for just about any occasion.
WHY WE LOVE THIS PUFF PASTRY DESSERT
This is a 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.
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!
HOW TO MAKE A RASPBERRY PUFF PASTRY TART
Puff Pastry- flaky puff pastry gives these tarts a crisp and flakey texture. Make sure the puff pastry completely thaws before you begin making the tarts.
Fresh Custard- a creamy homemade custard sits between the flaky puff pastry and the tart raspberries.
Fresh Raspberries- a tart crowning jewel, these fresh raspberries add a pop of color and juicy finish to these puff pastry tarts.
PREPARE THE CUSTARD
Begin by preparing the fresh custard. In a sauce pan, bring the milk to boil over low-medium heat. While the milk is heating, in a glass bowl whisk together the egg yolks, corn starch, sugar, vanilla, and lemon zest.
When the milk is boiling, carefully pour the milk, while whisking, into the glass bowl with the other ingredients. Whisk until smooth in texture.
Using a handheld strainer, pour the custard through the strainer into the sauce pan. This removes any lumps that might have formed in the custard. Continue whisking the custard until the mixture thickens up. Once thick, add the butter and whisk until it melts into the custard. Remove from heat.
Transfer the custard into a pyrex bowl to prevent any further cooking. Cover the bowl by placing plastic wrap directly on top layer of custard. Allow to cool completely before assembling the pastries.
Note: 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.
ASSEMBLE THE PASTRIES
Once the custard cools, line a sheet pan with parchment paper. Preheat the oven to 400°F.
On a cutting board or a clean counter, 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.
Next, spoon 2 tablespoons of custard into the middle rectangle of the puff pastry. In a small bowl, whisk an egg together. Brush the egg wash around the outside rectangle edge of the puff pastry. Place fresh raspberries top down on the custard filling.
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.
Optional finish: You cans glaze the tops of the raspberries with raspberry jam for an extra shine. In a mini bowl mix together 1-2 Tbsp. of raspberry jam with 2 tsp of water. Microwave for 30 seconds to loosen up the mixture. Brush on the tops of the raspberries with a pastry brush.
COMMONLY ASKED QUESTIONS
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 THE 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.
Did you try these delicious Raspberry Puff Pastry Tarts and just love them?! Please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
OTHER FRUIT DESSERTS
Raspberry Puff Pastry Tart
- 2-3 Puff Pastry Sheets
- 1 Fresh Raspberry Large package
- 1 Egg whisked
- 2 Tbsp. Confectioners Sugar for dusting
- Raspberry Jam optional
- 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
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.
- 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.