Raspberry and custard tarts recipe

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Nutrition per portion

Calories 353 kCal 18%
Fat 18g 26%
  -  Saturates 4g 20%

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


  • 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.

  • Press down the middle of each square to create a case. Spread 1tsp raspberry jam over the base of each case.

  • 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.

  • Remove from the oven and cool slightly before serving. Sprinkle with icing sugar.

Top tip for making Raspberry and custard tarts

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!

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