You are here: Home » Recipes » Raspberry Cream Tart Raspberry Cream Tart Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 10 mins Cook 40 mins Berries baked in a creamy custard inside a soft, cakey crust—simply delicious. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients 1/2 cup butter, softened1/2 cup sugar2 teaspoons vanilla extract, divided2 eggs, at room temperature1 egg, separated1 cup all-purpose flour3/4 cup crème fraîche2 cups raspberries1 tablespoon turbinado sugar Instructions Preheat oven to 375F. 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. Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim. 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).