Raspberry Custard Tart Recipe
Raspberry Custard Tart Recipe photo by Taste of Home
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Raspberry Custard Tart Recipe

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Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals.
TOTAL TIME: Prep: 25 min. Cook: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min. + chilling
MAKES: 12 servings


  • 3 tablespoons reduced-fat butter
  • 1/3 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup finely chopped pecans, toasted
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2-1/4 cups fat-free milk
  • 1 egg yolk, beaten
  • 1/4 teaspoon almond extract
  • 1 jar (12 ounces) seedless raspberry spreadable fruit
  • 1-1/2 cups fresh raspberries

Nutritional Facts

1 piece: 198 calories, 4g fat (1g saturated fat), 22mg cholesterol, 44mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.


  1. In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  2. In a small saucepan, combine sugar and flour. 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 egg 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 extract. Pour over crust. Refrigerate until set.
  3. In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Raspberry Custard Tart in Light & Tasty April/May 2005, p9

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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homemadewithlove User ID: 4311884 147624
Reviewed Apr. 2, 2013

"Light and delicious spring dessert! I didn't have a tart pan so I made mine in a shallow pie dish. Everyone loved the nutty crust and raspberry finish. I may decrease the almond extract next time but overall a very nice dessert especially when garnished with fresh raspberries."

sprockie User ID: 4978920 58855
Reviewed Jul. 8, 2010

"Perfect dessert for after a family barbecue.

My husband,three daughters, and I loved it."

marjorie25 User ID: 2033417 206146
Reviewed Jul. 8, 2010

"My crust did not cover the pan like I would have liked it to. My pudding was slightly rubbery, but everyone loved it otherwise. The taste was great."

grannytwoshoes User ID: 2556100 103049
Reviewed Jul. 1, 2010

"Time consuming plus scant for family."

bubba73 User ID: 4634611 58730
Reviewed Jul. 1, 2010

"My husband absolutely loves raspberries. I've tried several different recipes, but no hurrahs! This one really is a keeper, really light and delicious."

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