No Bake Raspberry Custard Tart

I am absolutely thrilled to share with you this amazing No Bake Raspberry Custard Tart!

This dessert is a summertime dream, bursting with the vibrant flavors of juicy raspberries and velvety smooth custard.

The custard filling is absolute perfection – it’s light, creamy, and infused with just the right amount of lemon fragrance.

And let’s not forget about those ruby red raspberries sitting atop the custard like little gems.

Prepare to be captivated by the incredible combination of flavors and aromas!

No Bake Raspberry Custard Tart - VIDEO RECIPE

This splendid No Bake Raspberry Custard Tart features a tantalizing double filling.

First, a thin layer of Nutella is delicately spread onto the shortbread crust.

Then, a custard cream made with milk and egg yolks is generously layered on top.

The combination of fresh raspberries and creamy filling with citrus notes is simply divine.

Nutella further adds to the refreshing raspberry flavor and zesty lemon filling.

No Bake Raspberry Custard Tart - VIDEO RECIPE

Creating the perfect custard with milk, starch, and butter has never been easier.

My simple step-by-step recipe ensures a thick and smooth custard, free from any lumps.

If you’ve already baked the shortbread crust in advance, assembling this divine tart will be a breeze.

Gather your loved ones and savor this delicious and visually stunning tart with a steaming cup of tea.

No Bake Raspberry Custard Tart - VIDEO RECIPE

The crispy crust, bursting with a creamy sweetness, is crafted from a basic shortbread dough recipe.

Making this homemade shortbread dough is a breeze, using everyday ingredients.

If you’re feeling adventurous, I also offer alternative recipes such as shortbread dough with yogurt (no eggs), shortbread dough with corn flour, or shortbread dough with ground nuts.

Prepare to be enchanted by the irresistible charm of this Raspberry Custard Tart.

Elevate your dessert game and treat yourself to this extraordinary creation.

how to cook No Bake Raspberry Custard Tart?

STEP 1

Малиновый пирог 6

Prepare a basic shortbread dough according to this recipe. Bake the chilled dough into the crust in a 33cm x 9cm rectangular tart tin with a removable bottom following these instructions. Let cool completely.

TIPS: Swap out the basic butter shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.

STEP 2

Малиновый пирог 5

Pour sugar, vanilla sugar into a medium bowl, add lemon zest, cornstarch, add egg yolks, mix thoroughly.

TIPS: Want to make the lemon flavor in the filling even better? Just grind some sugar with freshly grated lemon zest. Trust me, it’s a game-changer!

STEP 3

Малиновый пирог 4

Pour milk into a saucepan, put on fire, bring to a boil. Pour a third of the hot milk into the egg mixture and stir quickly.

STEP 4

Малиновый пирог 3

Pour the resulting mixture back into the saucepan with the remaining milk and place over medium heat. Cook with constant stirring until the mixture thickens for about 4 minutes, strain through a sieve, and cool slightly.

STEP 5

Малиновый пирог 2

Place the custard in a bowl and beat with a mixer. Add softened butter to the whipped custard. Continue whisking until the ingredients are completely combined.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

STEP 6

No Bake Raspberry Custard Tart - VIDEO RECIPE

Cover the finished custard cream with cling film in contact so that a film does not form on the surface of the cream. Place in the refrigerator until completely cool.

STEP 7

No Bake Raspberry Custard Tart - VIDEO RECIPE

Mix the cooled custard thoroughly with a whisk.

STEP 8

No Bake Raspberry Custard Tart - VIDEO RECIPE

Warm up Nutella slightly. Spread Nutella over the cooled shortbread crust.

TIPS: For a more even spread of Nutella, try warming it slightly over a pan of simmering water or in the microwave. This will make it easier to work with and ensure a consistent distribution.

STEP 9

No Bake Raspberry Custard Tart - VIDEO RECIPE

Place the custard cream over Nutella and spread evenly.

STEP 10

No Bake Raspberry Custard Tart - VIDEO RECIPE

Arrange raspberries on top of the custard cream.

STEP 11

No Bake Raspberry Custard Tart - VIDEO RECIPE

Sprinkle the finished tart with coarsely chopped pistachios and powdered sugar.

STEP 12

No Bake Raspberry Custard Tart - VIDEO RECIPE

Cut No Bake Raspberry Custard Tart into equal pieces and serve with tea. Bon appetit!

No Bake Raspberry Custard Tart

Ingredients:

for the crust

for the custard cream

  • Egg yolks – 2 pcs. (40 g)
  • Sugar – 1/4 cup (50 g)
  • Vanilla sugar – 1 sachet (10 g)
  • Corn starch – 2 tbsp. (16 g)
  • Milk – 1/2 cup (125 g)
  • Lemon zest – 1 tsp. (4 g)
  • Softened butter – 2 tbsp. (28 g)

for the filling

  • Nutella – 1/2 jar (90 g)
  • Raspberries – 1/2 container (250 g)

additionally

  • Coarsely chopped pistachios
  • Powdered sugar

Cooking steps:

Crust

  1. Prepare a basic shortbread dough according to this recipe. Bake the chilled dough in a 33cm x 9cm rectangular tart tin following these instructions. Let cool completely.

Custard cream

  1. Pour sugar, vanilla sugar into a medium bowl, add lemon zest, cornstarch, add egg yolks, mix thoroughly.
  2. Pour milk into a saucepan, put on fire, bring to a boil. Pour a third of the hot milk into the egg mixture and stir quickly. Pour the resulting mixture back into the saucepan with the remaining milk and place over medium heat. Cook with constant stirring until the mixture thickens for about 4 minutes, strain through a sieve, and cool slightly.
  3. Transfer the custard to a bowl, beat with a mixer, add softened butter. Continue whisking until the ingredients are completely combined. Cover the finished custard cream with cling film in contact. Place in the refrigerator until completely cool.
Filling
  1. Heat Nutella slightly.

Assembly

  1. Mix the cooled custard thoroughly with a whisk.
  2. Spread a thin layer of warm Nutella over the crust, then spread the custard cream evenly and top with raspberries.
  3. Sprinkle the finished tart with coarsely chopped pistachios and powdered sugar.

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