Quick custard raspberry tarts are perfectly formed in mini-tart pans, sweetened condensed milk and eggs, and baked to summertime perfection.
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!
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.
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.
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.
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!
- Cold liquid, water or milk
- Sweetened condensed milk
- Extract – vanilla or your favorite
- Whipping cream
- Confection sugar
- Tart pans or mason jar lids
- Measuring cup
- Measuring spoons
- Mixing bowl
- Food processor
- Rolling pin
- Baking sheet
Quick Custard Raspberry TartsCourse: Dessert, PiesCuisine: AmericanDifficulty: Easy
Quick custard raspberry tarts are perfectly formed in mini-tart pans, sweetened condensed milk with eggs and topped with raspberries and whipped cream.
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
Sweetened condensed milk – 2 cans (about 14 oz. each)
Eggs – 3
Extract – 1 teaspoon, any flavor of your choice
Whipping Cream – 1 cup, cold
Powdered Sugar – 2 tablespoons
Liquor – 1 tablespoon (optional)
Raspberries – 2 cups
- 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.
- 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.
- 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.