Custard Cream and Raspberry Tart

Make the crust. Beat the softened butter together with the powdered sugar until well combined.

Add the egg and a tablespoon of cold water (if your egg is small, add another tablespoon of water). Mix well.

Gradually add the flour, mixing thoroughly with a spoon.

Prepare your pan — I used a 26 cm (diameter) tart pan; be sure to use the same size or larger. Transfer the dough and press it evenly across the bottom with your hands, forming the sides as well. Refrigerate for at least 30–40 minutes.

Make the cream. Whisk together the egg yolks, sugar, vanilla sugar, flour, and about one-third of the milk until smooth.

Pour the remaining milk into a heavy-bottomed saucepan (!), and heat until hot. Add the egg yolk mixture and stir well.

Cook over low heat, stirring constantly, until thickened — the cream will be very thick.

Remove from the heat and let cool slightly. Add the butter, cut into pieces, and stir well until the butter melts and is fully incorporated into the cream. Let the finished cream cool completely.

Remove the crust from the refrigerator and prick it in several places with a fork. Line it with parchment paper (I crumple it thoroughly first so it lays more evenly). Fill with pie weights, making sure they cover the sides as well. Dried beans, peas, or something similar are typically used for this purpose. This prevents the dough from puffing up during baking and keeps the sides from slipping down.

Bake in an oven preheated to 200°C for 15–25 minutes, then remove the weights and parchment and bake for another 5 minutes. Use your own oven as a guide — all baking times are approximate! Let the finished crust cool completely.

Melt the chocolate and milk together into a smooth mixture using a double boiler or microwave (I use the microwave).

Brush the crust with the melted chocolate using a pastry brush, then place it in the refrigerator to let the chocolate set. The chocolate isn't just for flavor — it also acts as a barrier between the cream and the baked crust, keeping the crust from getting soggy and ensuring it stays perfectly crisp.

Spread the cream over the crust.

Arrange the raspberries on top. For a neat look, lay them out in concentric circles starting from the edge.

Done.

One important note! While the tart can be eaten right after it's made, I recommend refrigerating it overnight. If you cut into it the same day, the cream — because of its soft, delicate consistency — will start to slide off the crust and the slices won't look their best. So I recommend cutting and serving the tart only the next day. Alternatively, if you'd like to serve it the same day, I suggest baking it as individual mini tartlets — like these: Lemon Curd Tartlets.

Here's a slice of the tart, cut the following day.

This custard cream and berry tart turns out incredibly beautiful, delicate, and delicious!