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Le Chaudron recipe
Tarte aux framboises
Raspberry custard tart
⏱ 50 minServes 8Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter sweet shortcrust pastry
500 g (18 oz)fresh raspberries
500 ml (2 cups)whole milk
4egg yolks
100 g (3½ oz)superfine sugar
50 g (2 oz)cornstarch
1 clovevanilla- 2 tbspraspberry jelly
- 1 sheet of all-butter sweet shortcrust pastry
- 500 g (18 oz) fresh raspberries
- 500 ml (2 cups) whole milk
- 4 egg yolks
- 100 g (3½ oz) superfine sugar
- 50 g (2 oz) cornstarch
- 1 clove vanilla
- 2 tbsp raspberry jelly
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the pan with the sweet pastry, prick the bottom and cover with parchment and pie weights.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Blind-bake for 20 minutes at 180 °C (350 °F), then remove the weights and bake 8 more minutes until golden.
- Make the pastry cream: infuse the milk with the split vanilla bean for 15 minutes.
- Whisk the yolks with the sugar and cornstarch, then whisk in the hot infused milk in a thin stream.
- Return to the heat and whisk for 2 minutes until thick. Cover the surface with plastic wrap and let cool.
- Spread the cooled pastry cream in the crust and arrange the raspberries tightly on top.
- Brush with the raspberry jelly warmed to 35 °C (95 °F) to glaze.
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