Already have an account?
Get back to the
Breakfast Recipes

This Raspberry Cream Tart Recipe Is a Berry Lover’s Dream Come True

Featuring a homemade tart shell made from Maria cookies

Indulge in the luxurious taste of this raspberry cream tart recipe. Picture a dessert that combines rich, creamy filling with the vibrant tartness of fresh raspberries. And it’s surprisingly simple, making it an impressive yet achievable treat for any occasion. It’s also a wonderful way to make the most of seasonal raspberries, offering a cost-effective solution to a gourmet dessert. The first bite always takes me back to summer afternoons spent at my grandmother’s house, where fresh berries were always in abundance. The buttery, flaky crust (homemade!) complements the creamy filling perfectly, while the raspberries add a burst of freshness. This raspberry cream tart recipe is a delightful way to end any meal, and it’s sure to impress your guests with both its taste and presentation.

Did you make this recipe? Tell us how you like it below! Try some of these fruity desserts, including our Mini Fruit Tarts and Mini Fruity Yogurt Trifles.

Yields

10 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 26 Goya Maria Cookies, finely ground (about 1 1/2 cups)
  • 2 Tbs. + 1/2 cup sugar
  • 7 Tbs. butter, melted
  • 2 eggs
  • 1/4 cup cornstarch
  • 2 cups milk
  • 2 Tbs. butter, at room temp.
  • 1 tsp. vanilla extract
  • 2 (6 oz.) cont. raspberries
  • 2 Tbs. seedless raspberry jam, melted

Instructions

Coat 9” tart pan with removable bottom with cooking spray. In bowl, combine cookie crumbs and 2 Tbs. sugar; stir in 7 Tbs. melted butter. Press in bottom and up side of pan. Place rack in air-fryer toaster oven. Heat to air-fry bake at 350°F. Air-fry bake crust until set, about 10 min. Let cool.

In bowl, whisk together eggs and cornstarch. In pot, whisk together milk and remaining 1/2 cup sugar. Bring to a boil over medium-high heat, stirring.

Gradually stir hot milk mixture into egg mixture. Return to pot; over medium-low heat, cook, stirring, until thickened, 1–2 min. Stir in 2 Tbs. butter and extract. Transfer to bowl. Cover with plastic wrap; let cool. Whisk until smooth. Spread in tart shell. Cover; chill 1 hr. Remove side of pan. Transfer tart to serving plate. Top with raspberries. Brush with jam.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.