Quick Custard Raspberry Tarts

by | Dessert, Pies

Quick custard raspberry tarts are perfectly formed in mini-tart pans, sweetened condensed milk and eggs, and baked to summertime perfection.

Quick custard raspberry tarts
Quick Custard Raspberry Tarts

Raspberry Tarts 

A quick sweetened condensed milk custard tart, topped with fresh raspberries in a simple crust, makes for a luscious multi-seasonal dessert.

With a cookie-like crust, sweet milk custard and luscious fresh raspberries, this quick custard fresh raspberry tart makes for a perfect summer dessert, or a gorgeous Valentine Ruby Red Tartlet!

Quick Custard Raspberry Tarts

Make into tartlets, using a Mason Jar lid ( savvy and cost effective), as the removable bottom tart pan, so you can make dozens of these, freeze them as custard tarts and add the fresh raspberries just before serving. 

There’s nothing I love more, no matter the season, than a beautiful fresh fruit tart with a creamy custard, to showcase the fruit.

Raspberries are often my fruit of choice for a fresh fruit tart, simply because they are easy to use just as they are, where as other fruits need to be cut, and risk turning in color once exposed to the air.

Blueberry Orange Blossom Tarts are also an easy fresh fruit to use on top of a quick custard tart. 

Simply bake the custard inside of the tart crust, cool and top with ruby red fresh raspberries, and maybe a dollop of whipped cream on top!

Fresh raspberries
Fresh Raspberries

Quick Custard

The traditional way to make a custard often takes extra time and effort to slowly cook egg yolks, sugar and cream together, taking care the eggs don’t begin to scramble when cooking. 

The quick custard for this fresh raspberry tart is too easy not to use every single time you want a custard.

A few eggs, a can of sweetened condensed milk, already thick, sweet and creamy, whisk the two ingredients together and your custard is ready to pour into a tart shell and bake.  

Raspberry Tarts In Mason Jar Lids
Raspberry Tarts In Mason Jar Lids

Custard Tarts

Obviously a tart or pie filling is made from a custard-like center, baked inside of a pie crust, but there are so many quick custards to choose from.

During the holiday seasons, you might delight in Grandma’s Bourbon Pecan Tart, baked in a cookie-like crust.

Another favorite in the autumn months, of course, is Pumpkin Spice Pumpkin Pie, for that spice we wait all year for.

Easy Tart Crust

While the easiest tart crust would be to buy one, roll it out and either place it in the tart pan or mini-tartlet tins, a few home ingredients whirled in a food processor, and you can have a delicious homemade tart crust with real butter and wholesome ingredients. 

I prefer to make a pie or tart crust taste much like a cookie; butter, flour, sugar and maybe an egg to hold it together. If butter is not your thing, then coconut oil is a good substitute for this tart crust. 

Mason Jar Lid Tart Pan

Tart Pans

A removable bottom is most advised for making tarts. A pan with a removable bottom can often be quite expensive.

If you are like me and prefer to makes lots of mini tarts to serve a large crowd, freeze plenty tart crusts in advance so that baking day is easier.

You can easily use the ones you may already have on jars, but I found it easier, and really affordable, to buy a box of wide mouth Mason Jar Lids to use over and over.

My favorite kitchen hack!
My Favorite Kitchen Hack!

Glaze Or Cream Tart Toppings?

While many fresh fruit tarts are glazed with an apricot jam I’ve created another topping you might love.

I take a dollop of whipped cream, with a little of the raspberries (or other fruits), and dollop with this.

It brings more fruit flavor to the cream and not just sweet cream. And sure… sprinkle a little liquor in there too!

Ingredients Needed

  • Butter
  • Flour
  • Sugar
  • Salt
  • Eggs
  • Cold liquid, water or milk
  • Sweetened condensed milk
  • Extract – vanilla or your favorite
  • Whipping cream
  • Confection sugar
  • Raspberries

Equipment Needed

  • Tart pans or mason jar lids
  • Measuring cup
  • Measuring spoons
  • Mixing bowl
  • Mixer
  • Food processor
  • Rolling pin
  • Baking sheet
  • Oven

Quick Custard Raspberry Tarts

Recipe by rdaumitCourse: Dessert, PiesCuisine: AmericanDifficulty: Easy
Servings

10

servings

Quick custard raspberry tarts are perfectly formed in mini-tart pans, sweetened condensed milk with eggs and topped with raspberries and whipped cream.

Ingredients

  • Crust Ingredients

  • Butter – 8 tablespoons, cold

  • Flour – 1 3/4 cup, more for rolling

  • Sugar – 2 tablespoons

  • Salt – 1/2 teaspoon

  • Egg – 1 slightly shipped

  • Cold liquid – 1/4 cup, water or milk

  • Custard Ingredients

  • Sweetened condensed milk – 2 cans (about 14 oz. each)

  • Eggs – 3

  • Extract – 1 teaspoon, any flavor of your choice

  • Topping

  • Whipping Cream – 1 cup, cold

  • Powdered Sugar – 2 tablespoons

  • Liquor – 1 tablespoon (optional)

  • Raspberries – 2 cups

Directions

  • Crust
  • In a food processor, place dry ingredients with the butter and pulse until it crumbles together. While machine is running, add egg and slowly pour in cold liquid (more or less), until the pastry comes together to form something of a ball. If making by hand, simply work the dough with a fork until it is pliable and can be rolled out for pressing.
  • On a floured surface, roll the dough out, cut appropriate size rounds to fit tart pans, or pan. Place in tart tins. Crimp the edges. Put in the fridge until ready to bake.
  • Custard
  • Whip the custard ingredients together. Pour custard in the prepared tart shells, 3/4 way up the sides. Bake until custard is firm and crust is golden. About 30 minutes. Cool before laying fresh fruit on top.
  • Topping
  • Whip the cream until thick. Add sugar and liquor if using, continue whipping until peaks form.
  • Place raspberries on top of cooled tarts. Pipe or dollop whipped cream on top.

Recipe Video

Quick sweet cream custard raspberry tarts.
Quick Sweet Cream Custard Raspberry Tarts
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

Featured On:

0 0 votes
Article Rating
Subscribe
Notify of
guest

10 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
mamabatesmotel
4 years ago

Reblogged this on mamabatesmotel.

 
Alice D'Antoni Phillips
Alice D'Antoni Phillips
3 years ago

Miss Pea!! Of course, I’m loving this. I can pick them up w/my weetle hands. One in both! xo

 
Kudos Kitchen
3 years ago

These little tarts are pure perfection!

 
Snappy Gourmet
3 years ago

Such a cute little dessert! Loving all those raspberries!

 
Lindsay Cotter
3 years ago

These are so pretty! Love the individual serving!

 
boulderlocavore
3 years ago

Yesss! This is perfect for any occassion! Yum!

 

Related Posts

Grandma’s Bourbon Pecan Pie

Grandma’s Bourbon Pecan Pie

Grandma’s bourbon pecan pie is loaded with pecans, both in the pie crust and filling; which is a bit boozy with good ole southern Bourbon.  Grandma's Bourbon Pecan Pie Grandma's Pie It wasn’t my grandma’s pie, it was my mom’s pies, that gets referred to by all of...

read more
Beetroot Ice Cream Recipe

Beetroot Ice Cream Recipe

Naturally sweet and earthy beetroots, roasted and pureed with a sprinkle of sugar, cream, egg yolks and vanilla, makes for a beautiful beetroot ice cream recipe. Luscious Beetroot Ice Cream Beetroots Beets have been a superfood for such a long time, but many of us are...

read more