Raspberry Custard Tart

Raspberry Custard Tart

"Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals."
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40 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. In a small mixing bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with nonstick cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425 degrees F for 8-10 minutes or until lightly browned. Cool on a wire rack.
  2. In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set.
  3. In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.


  • This recipe was tested with Land O' Lakes light stick butter.
  • Nutritional Analysis: 1 piece equals 210 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 42 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.


Read all reviews 2
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Overall, I didn't care for this recipe. I thought the custard was somewhat bland tasting. I did make a few minor changes, I baked the base in an 8 inch tart pan for a bit longer than specified i...

This tasted good but the crust was tough/crumbly and I got very frustrated cooking the custard. Probably just inept at this particular skill, but not sure it's good enough to go through the fru...

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