Raspberry and Custard Tart


  • 1 cup milk
  • 1 recipe Sweet Tart Pastry
  • ½ cinnamon stick
  • ¼ cup sugar
  • 2 cups fresh raspberries
  • 2 egg yolks
  • 2 tbsp cornstarch
  • 2 tsp butter


Preheat the oven to 450 F. Heat the milk and cinnamon stick in a small saucepan over medium heat and bring to a boil. Decrease heat to low, cover, and simmer gently for 15 minutes. Strain the milk through a fine mesh sieve into a pitcher. Beat the egg yolk, sugar, and cornstarch in a medium bowl until combined. Gradually pour in the hot milk, stirring with a wooden spoon until incorporated. Pour the custard into a small saucepan and simmer over low heat, stirring continuously with a wooden spoon until thickened. Remove from the heat, stir in the butter and set aside to cool a little. Pour the custard into the prepared tart case and scatter with the raspberries. Bake for 10 minutes. Remove from the oven and allow to cool and set in the pan.