Custard pie with raspberries

Custard pie with raspberries

By 30/07/2016

During summertime I love making tarts using lots of seasonal fresh fruit.. and there is certainly plenty of it!

Let me give you a good satisfying tart, a custard tart with raspberries.

You can make this with any berries you like: raspberries, blackberries, blueberries.. they will all go very well.

I have been enjoying plenty of sunshine at my local beach and lots of swimming. I need to top up with vitamin D! Hope you are enjoying your summer too.

I was recently nominated for the Liebster Blog Award by my blogging friend Melb Travel who travels all over the world. What and exciting life indeed! I love looking at her fab pictures. Check out her blog. Thank you Mel 🙂

  • Prep Time : 35 minutes
  • Cook Time : 40 minutes



Let's make the pastry:

Put the flour, the butter, the vanilla essence, the whole egg and the egg yolk with the sugar on your work top and working quickly with your hands incorporate the ingredients and form a ball. You can do the same using a mixer. Then put in the fridge for 30 minutes wrapped in cling film.

Using a rolling pin roll the dough 1/2 cm or 0.2 inch thick and put it in a greased round mould measuring approx 28 cm or 11 inch diameter and bake it in the oven at 180C or 350F for 15 minutes.

tart shell

With a potato peeler zest the lemons (make sure you don't peel any white bits of the lemon as it is bitter). Put the milk, the cream and the lemon zest in a saucepan and heat it up over a source of heat making sure it never comes to the boil then switch off the heat. In the meantime whip the eggs with the sugar then add the sifted flour mixing well.

whipping eggs

Remove the lemon zest, add the milk little by little into the bowl with the eggs and continue stirring. Pour the mixture back to the saucepan and cook over a gentle heat whilst stirring all the time to avoid the formation of lumps. Cook for about 10 minutes until the mixture has thickened.

making lemon custard

Remove the tart from the oven then brush the base with the jam and arrange some of the berries on top.

jam and strawberries

Pour the warm cream over the fruit, level it well and arrange on top the remaining fruit.

custard and raspberry filling

Sprinkle with brown sugar and bake at 180C or 350F for 40 minutes. You can decorate it with some powdered sugar.

Custard strawberry tart

Custard strawberry tart_

If you like custard cake check out my custard raspberry cake too.

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9 Responses to Custard pie with raspberries

  1. gloria

    Che bello ! Adoro raspberries 🙂

  2. Dottie Sauchelli Balin

    Dear Alida,
    I just purchased a new tart pan, so I think I will have to christen it with this fabulous recipe. This one is so simple but yet looks so colorful and very delicious! A perfect dessert for a summer’s day. Also congrats to be nominated for the Liebster Blog Award. I looked at your friends Melb Travels blog and I see your blog name under the nominees. Good luck! You really deserve it, your blog is so wonderful, filled with great info, and the recipes are to die for! Enjoy your Week ahead dear friend!
    Hugs, Ciao Dottie 🙂

    • Alida

      Grazie cara and have a good week x

  3. Chiara

    l’aspetto è molto goloso, me ne dai una fetta ! Buona settimana Alida

  4. Dannii @ Hungry Healthy Happy

    We are making the most of fresh raspberries at the moment and this looks like a great way to use them. That is a beautiful pie!

    • Alida

      Thank you Dannii x

  5. La cucina di Molly

    Mamma mia che bontà, ottima con i lamponi, bravissima! Un bacione!

  6. Kate - Gluten Free Alchemist

    This is such a beautiful dessert Alida. I love custard pies, but this one is extra special with the raspberries decorating through the top. Divine x

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