Raspberry and custard tarts

(29 ratings)
Essentials magazine, raspberry and custard tarts
Essentials magazine, raspberry and custard tarts
  • Serves: 6

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Essentials recipe Triple tested: These are so easy and delicious, they’ll become your dinner-party signature dessert! Brought to you by Essentials magazine


  • 375g pack ready-rolled puff pastry
  • 6tsp raspberry jam
  • 500ml fresh ready-made vanilla custard
  • 1 medium organic free-range egg
  • 150g raspberries

Whizz up leftover raspberries with a squeeze of lemon and a little icing sugar, then sieve for a great coulis. Fab on top of ice cream!


  1. Heat the oven to Mark 7/220°C. Cut the pastry into 6 squares and score a 1cm border inside each. Prick inside the border with a fork, arrange on a baking tray and bake for 10-15 mins or until pale golden and risen. Remove from the oven and turn heat down to Mark 4/180°C.
  2. Press down the middle of each square to create a case. Spread 1tsp raspberry jam over the base of each case.
  3. Whisk the custard with the egg and divide evenly between the cases. Dot with the raspberries and bake for 15-20 mins or until just set.
  4. Remove from the oven and cool slightly before serving. Sprinkle with icing sugar.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 353(kcal)
  • Fat 18.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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