cakes Cakes from Panthers

Raspberry custard tart by Oxana


Sweet Tart Pastry:

1 1/4 cups (180 g) all-purpose (plain) flour

1/2 cup (75 g) icing sugar  –

2 ounces (100 g) cold unsalted butter –

1 large egg yolk  –

2 tBsp iced water 


2 cups (500 ml) milk

1 tsp cinnamon powder

2 large egg yolks

1/4 cup (50 g) sugar

2 tBsp cornstarch (cornflour)

2 tsp butter

1 cup raspberries or other berries 


Place all ingredients in a food processor and pulse until the dough comes together. Cover the dough with plastic wrap (cling film) and refrigerate for 3O minutes. Lightly grease a 10-inch (25-cm) tart pan with a removable base.

Line tart pan with pastry & cover with parchment paper – fill with weights (like dry beans or chickpeas) and bake for 15 min at 180°C.. Remove the paper & beans & set aside.


Combine the milk and cinnamon powder in a small saucepan over medium heat and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.

Whisk the egg yolks, sugar, and cornstarch in a medium bowl until combined. Gradually pour in the strained milk, stirring with a wooden spoon until incorporated, stirring continuously, until thickened. Remove from the heat, stir in the butter, and set aside to cool a little.

Pour the custard into the prepared tart shell and sprinkle with the raspberries or other berries. Bake for 15 minutes at 180°C. Stay home, cook & eat more!

By Symphonie by Sylvie

A passionate baker, loving trying and sharing new recipes

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