life is delicious: raspberry tart recipe & her pet monkey rhubarb

Red Raspberry Tart Tart fruits can bite when you first eat them, but after eating the fruit for a bit the sweetness begins to come through. This can be said for our next Strawberry Shortcake character: Raspberry Tart and her pet monkey named Rhubarb. When Raspberry Tart was introduced as a new character she was a tad bit mean. But, eventually, her sweetness came through. Life is truly delicious this time of year as we enjoy the summer season, berry season. One of the things we love best about summer is all the fresh berries. We cannot eat enough of them. Initially we wanted to make this tart with the lovely black raspberries found at the local farmers market, but we were impatient, having eaten the black raspberries on the walk home. Unadorned, these raspberries were as nature intended…tart enough to make us wince a little and sweet enough to make us want more. Luckily we made it home before diving into the red raspberries.

Raspberry Tart

Sherry Yard's Master 3-2-1 Flaky Pie Dough Ingredients
  • ½ pound cold, unsalted butter (2 sticks)
  • 2 ½ cups AP flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup ice water
  • 1/2 teaspoon white wine vinegar or champagne vinegar


  1. Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
  2. Sift together the flour and sugar into the bowl of a standing mixer (paddle attachment).
  3. Add the butter and salt. Mix on low speed for about 2 minutes. Stop mixing and by hand pinch flat any large pieces of butter that remain.
  4. Combine the ice water and vinegar in a small bowl. Turn the mixer on low and add the liquid all at once. Mix just until the dough comes together, about 15 seconds.
  5. Remove the dough from the bowl and wrap in plastic wrap. Chill for at least 1 hour.
  6.  After properly chilled roll out the dough on a lightly floured surface to desired thickness.
  7. Fit dough into tart shells. Bake at 350 degrees or until lightly brown. (Bake using pie beads or poke a few holes in the bottom of the crust with a fork.)
  8. Cool tart shell completely before filling.

Vanilla Pastry Cream

  • 1 ¼ cups whole milk
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract


  1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
  2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
  3. Add the milk and eggs back into the hot milk continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling tart shells.

To Assemble

  1. Use berries of your choice. For this tart we used raspberries.
  2. Spoon or pipe the pastry filling into the tart shell.
  3. Gently place rinsed and drained raspberries onto the pastry cream.
Rinse raspberries. Make sure they are as dry as possible before arranging on the tart. Photography Data: ApertureFNumber: f/1.0 Make: OLYMPUS IMAGING CORP. Model: E-500 ExposureTime: 1/5 ExposureProgram: 1 ISOSpeedRatings: 100 MaxApertureValue: 0/256 MeteringMode: 3 LightSource: 0 Flash: 8 Featured Viktorija Kuprijanova
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  • June 14, 2012 at 10:04 pm //

    That is just simply gorgeous! Nicely done

  • June 14, 2012 at 10:22 pm //

    Wow, I’m loving this recipe. Beautiful photos. Good job! :)

  • June 15, 2012 at 12:22 am //

    Mmm…I love fruit tarts. And when you say pastry and cream in the same sentence you have my full attention! :)

  • June 15, 2012 at 12:28 am //

    So beautiful! I love perfectly ripe raspberries, yum!

    • June 15, 2012 at 7:32 am //

      Thanks you Tiffany = )

  • June 15, 2012 at 1:13 am //

    Summer fruit is just magicial! The tarts filled with pastry cream are a delightful stage for the scrumptious raspberries, a luscious dessert!

    • June 15, 2012 at 7:49 am //

      Yes, but you know, the tart is the best part, I could just have the pastry cream alone actually “wink”

  • June 15, 2012 at 5:11 am //

    Gorgeous! I absolutely love raspberries and this tart is just perfect for this season!

  • June 15, 2012 at 5:28 am //

    that photo looks a tad over-exposed. I thought the raspberries were purple! lovely recipe though

    • June 15, 2012 at 7:28 am //

      Hi Kate, you might be confused with the Black or Purple raspberries, these are red raspberries, which are more commercial. The black and purple raspberries are more wild, not as available commercially as the red.

  • June 15, 2012 at 6:22 am //

    Your tarts look absolutely scrumptious! So glad these berries are in season!

  • June 15, 2012 at 9:04 am //

    This is looks absolutely amazing! :)

  • June 15, 2012 at 10:01 am //

    YUM. This looks absolutely delicious. Beautiful photos. Can’t wait ’til Summer hits Australia. We’re in soup and stew Season, so everything is a bit brown.

  • June 15, 2012 at 3:14 pm //

    Such a pretty, fresh photo.

    Love berries, I miss them in winter!

  • June 15, 2012 at 4:36 pm //

    So beautiful! And, it looks absolutely delicious.

  • June 15, 2012 at 8:41 pm //

    I can’t wait for this weekend. All of these tarts are making me crave desserts with the beautiful berries that will be gone in no time. I’ve never heard of black raspberries. I would be so interested to see them…I wonder if that is what we call blackberries or if it is something different.

  • June 15, 2012 at 10:00 pm //

    I’m glad that raspberry and rhubarb could be friends =)

  • June 16, 2012 at 2:24 am //

    This is simply beautiful. Raspberries are the ticket. Love that photo.

  • June 16, 2012 at 8:37 pm //

    This looks absolutely delicious, a real winner! Beautiful photo too!

  • June 16, 2012 at 9:39 pm //

    These are stunning…simple and delcious~

  • June 16, 2012 at 9:52 pm //

    Berries and pastry cream make for a great tart. I like the color of your raspberries. Homemade pastry cream is one of the best things!

  • June 18, 2012 at 2:31 pm //

    Such a pretty tart, looks very refreshing on a hot summer day!

  • June 19, 2012 at 1:00 am //

    Lovely! I think I will be making a tart sometime this week. Thank you for the fantastic idea.

  • June 21, 2012 at 6:48 pm //

    Looks heavenly…… Juz wanna grab at it :)

  • August 28, 2012 at 8:11 pm //

    Very, very not diet Peter :)I am glad you could not resist it Staci. That makes me feel very pelased!Maybe if the swimming pool is empty Val. Who knows, it may be good for the skin :)Thanks Rita :)He he! Got you Ricki :)You would soon find out if you tried it Cc :)Go for it Sylvie! I dare you! Try it (in a small glass, LOL)!You are way too good Johanna, but I bet it would be good with the yoghurt too!Now you are asking Davimack! I have had this discussion with a few people it is either cran -(like bran) ach (like bach)-kin or cran (like bran) ik (like tick) can! Who knows! If anybody does, they can tell me :)Thanks VV :)It will Pia! how disappointing about the ice cream and the three chimneys is supposed to be amazing!Thanks Beth :)You can keep looking Soma! You have my permission, he he :)