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Elegant Raspberry Dessert

 Elegant Raspberry Dessert
If the eye-catching appearance of this dessert doesn't impress guests, the wonderful flavor will! The homemade pastry cream is rich and smooth.—Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 50 min. + chilling Bake: 15 min.

Ingredients

  • PASTRY CREAM:
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • Dash salt
  • 3/4 cup 2% milk
  • 1 egg yolk, lightly beaten
  • 1/2 teaspoon vanilla extract
  • CRUST:
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
  • TOPPING:
  • 1-1/2 cups fresh raspberries or other berries
  • 2 tablespoons seedless raspberry jam, warmed

Directions

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in
  • milk until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat.
  • Stir a small amount of hot filling into yolk; return all to the pan,
  • stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
  • longer. Remove from the heat; gently stir in vanilla. Pour into a
  • small bowl; cover surface with plastic wrap. Refrigerate, without
  • stirring, until chilled.

2 of 2

Elegant Raspberry Dessert (continued)

Directions (continued)

  • On a large parchment paper-lined baking sheet, unfold puff pastry
  • sheet and form a 10-in. square (lightly use a rolling pin if
  • necessary). With a large sharp knife or pastry wheel, cut a strip of
  • dough 2-in. wide, leaving a 10-in. x 8-in. rectangle. From the 2-in.
  • strip, cut two 10-in. x 1/2-in. strips and two 7-in. x 1/2-in.
  • strips. Discard trimmings.
  • Prick the 10-in. x 8-in. rectangle (pastry base) with a fork. Brush
  • with water 1/2 in. around edges. Place the 10-in. x 1/2-in. and
  • 7-in. x 1/2-in. strips along edge of base to form the sides; press
  • lightly.
  • In a small bowl, beat egg and water; brush over top of pastry. Bake
  • at 400° for 15-20 minutes or until golden brown and puffed. Cool
  • on a wire rack.
  • To serve, place tart on a serving plate. Spread with pastry cream.
  • Top with raspberries; brush with jam. Yield: 8 servings.