Raspberry Tart

Jun 13, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Beans Medium

A raspberry tart on a cake stand with one slice cut out and served on a small plate

A delicate raspberry tart featuring a crisp vanilla-infused pâte sucrée crust and rich homemade vanilla pastry cream, topped with fresh raspberries for a vibrant finish.

Prep 45 min

Cook 25 min

Cooling 1 hr 20 min

Total 2 hr 30 min

Yield 8 tarts

Diet —

Ingredients

Adjust yield

tarts

1 ¼ cups (150.0 g)all-purpose flour
¼ cup (30.0 g)confectioners' sugar
¼ tsp (1.25 g)fine sea salt
8.0 tbsp (113.0 g)cold unsalted butter, cut into cubes, for dough
1.0 largeegg yolk, for dough
1 ½ tbsp (22.5 ml)ice water, for dough
1 ½ cups (360.0 ml)whole milk, for pastry cream
1.0vanilla bean, split and scraped, for pastry cream
3.0 largeegg yolks, for pastry cream
⅓ cup (67.0 g)granulated sugar, for pastry cream
3.0 tbsp (24.0 g)cornstarch, for pastry cream
2.0 tbsp (28.0 g)unsalted butter, for pastry cream
½ tsp (2.5 ml)pure vanilla extract, for pastry cream
4.0 cups (600.0 g)fresh raspberries, for topping
¼ cup (60.0 ml)apricot jam, melted and strained, for glaze

Make it at home

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.

Instructions

Make the pâte sucrée dough: In a bowl, whisk together the flour, confectioners' sugar, and fine sea salt.
Add the cold unsalted butter cubes and rub them into the dry ingredients with your fingertips until the mixture resembles coarse crumbs with some pea-size pieces.
Mix in the egg yolk and ice water until the dough just comes together. Do not overmix.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Carefully transfer the dough to the tart pan, trim excess, and prick the bottom with a fork. Chill in the pan for 15 minutes.
Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for 10 more minutes until golden and cooked through. Cool on a wire rack.
Make the vanilla pastry cream: In a saucepan, heat the whole milk and the split vanilla bean pod with its scraped seeds until almost boiling. Remove from heat and let steep for 10 minutes, then remove the pod.
In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
Gradually whisk about 1/3 of the hot milk into the egg yolk mixture to temper it, then pour everything back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and reaches 175°F (79°C). Continue to cook for 1 minute while stirring.
Remove from heat, whisk in the butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cold, about 2 hours.
Spread the chilled pastry cream evenly into the cooled tart shell.
Arrange the fresh raspberries neatly on top of the cream.
Warm the apricot jam slightly and brush over the raspberries to glaze and shine the tart.
Chill the tart for 20 minutes before serving to set the glaze.

Tips

Use a sharp knife to finely scrape the vanilla bean seeds for maximum flavor without bitterness.
For an extra crisp crust, chill the dough thoroughly and bake with weights to prevent shrinking.

Recipe FAQ

How long does it take to make raspberry tart?

Plan on 45 minutes of prep and 25 minutes of cooking, plus 1 hour 20 minutes to chill and rest. The recipe makes 1 9-inch tart.

How should I store raspberry tart?

Store the tart covered in the refrigerator for up to 2 days. Consume within 24 hours for best freshness. Serve chilled or at room temperature.

Can I make raspberry tart ahead?

The tart shell and pastry cream can be made up to 1 day ahead and assembled just before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped, for pastry cream. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A delicate raspberry tart featuring a crisp vanilla-infused pâte sucrée crust and rich homemade vanilla pastry cream, topped with fresh raspberries for a vibrant finish.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

442 Calories / serving

23.2g Fat

53.6g Carbs

6.3g Protein

27.9g Sugar

Whole recipe (8 servings): ~3536 cal · 186g fat · 429g carbs · 50g protein · 223g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 442 calories

What it takes to burn one serving

Brisk walking 84 min·4.9 mi·~9850 steps
Walking uphill or incline treadmill 60 min·3.0 mi·~6000 steps
Moderate cycling 45 min·9.0 mi
Swimming laps 62 min
Jogging 43 min·3.6 mi·~6900 steps
Stair climbing 41 min·~3700 steps
Dancing 72 min
Bodyweight circuit training 45 min
Cleaning, errands, or playing with the dog 103 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.