Mary Berry Raspberry Tart Recipe

This crisp, sweet Mary Berry Raspberry Tart is made with fresh raspberries, rich vanilla pastry cream, and ready in 2 hours. Slicing through the glossy berry topping into the smooth custard reveals a perfectly baked shortcrust base. I always feel a huge sense of accomplishment when presenting this colourful centrepiece.

Why This Classic Works

A traditional fruit tart relies on balancing the sharp fruit with a mellow, creamy filling. The sweet shortcrust pastry in this recipe bakes up crisp and resists getting soggy under the rich custard.

I used to skip making pastry cream from scratch, but the boxed versions never set quite right. Taking the time to temper the eggs makes all the difference for a silky smooth finish.

Mary Berry Raspberry Tart Ingredients

For the Pastry

• 175g plain flour
• 75g cold butter, diced
• 25g icing sugar
• 1 large egg, beaten

For the Filling

• 300ml full-fat milk
• 1 tsp vanilla extract
• 3 large egg yolks
• 50g caster sugar
• 25g plain flour

For the Topping

• 400g fresh raspberries
• 3 tbsp redcurrant jelly

How To Make Mary Berry Raspberry Tart

1. Make the pastry: Rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. Stir in the egg to bring the dough together, then chill for 30 minutes.
2. Blind bake the crust: Roll the dough out and line a 23cm tart tin. Line with parchment paper and baking beans, then bake at 200C for 15 minutes. Remove the beans and bake for 5 more minutes until golden.
3. Prepare the custard: Heat the milk and vanilla until steaming. Whisk the egg yolks, sugar, and flour in a bowl, then slowly pour in the hot milk while continuously whisking.
4. Thicken the filling: Return the mixture to the pan over medium heat. Whisk constantly for 3 to 4 minutes until thick and smooth, then let it cool completely.
5. Assemble the tart: Spread the cooled pastry cream into the baked tart case. Arrange the fresh raspberries tightly in concentric circles over the custard.
6. Glaze the fruit: Gently melt the redcurrant jelly in a small pan with a splash of water. Brush the warm glaze over the raspberries and chill before serving.

Recipe Tips

• Keep the pastry cold: Warm butter leads to a greasy dough that shrinks in the oven. Always use chilled butter and rest the dough in the fridge.
• Watch the custard closely: Pastry cream can catch on the bottom of the pan very quickly. Keep whisking the entire time it is on the heat.
• Strain for a smooth finish: If your custard gets a few lumps, push it through a fine sieve before it cools down.

What To Serve With Raspberry Tart

This dessert is rich enough to stand on its own, but a dollop of loosely whipped double cream cuts through the sweetness nicely. A cup of Earl Grey tea is also an excellent pairing for afternoon gatherings.

How To Store

Store any leftovers in an airtight container in the fridge for up to two days. The pastry will gradually soften over time, so this tart is best eaten on the day it is assembled. Do not freeze the assembled tart.

FAQs

• Can I use frozen raspberries? Frozen raspberries release too much water as they thaw. You must use fresh raspberries for the topping to keep the tart from becoming soggy.
• Can I make the pastry ahead of time? Yes, you can make the dough and keep it wrapped in the fridge for up to three days. You can also freeze the raw dough for a month.
• Why did my custard split? Custard usually splits if it is boiled too vigorously or not whisked constantly. Keep the heat moderate and never stop stirring.

Nutrition

• Calories: 345 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 105mg
• Sodium: 65mg
• Total Carbohydrate: 42g
• Protein: 6g

Try More Recipes:

• Mary Berry Raspberry Sponge Cake Recipe
• Mary Berry Raspberry Scones Recipe
• Mary Berry Raspberry Cake Recipe