Raspberry Cream Tart

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 40 mins

Berries baked in a creamy custard inside a soft, cakey crust—simply delicious.

Raspberry Cream Tart
Mark Boughton Photography / styling by Teresa Blackburn

The crust for this tart is really more like a cake. Crème fraîche is a thickened cream found in the cheese section of the supermarket.


1/2 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract, divided
2 eggs, at room temperature
1 egg, separated
1 cup all-purpose flour
3/4 cup crème fraîche
2 cups raspberries
1 tablespoon turbinado sugar


  1. Preheat oven to 375F.
  2. Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until smooth. Add 1 teaspoon vanilla, 2 whole eggs, plus the white of the third egg. Beat until smooth. Add flour and mix at low speed just until combined.
  3. Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim.
  4. Mix egg yolk with crème fraîche and remaining vanilla. Pour over batter and spread just to the raised edge. Place berries on custard. Sprinkle with turbinado sugar. Bake until golden brown and edges of custard are set, about 40 minutes. Cool 30 minutes.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).



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