Raspberry Custard Tarts

Prep Time:
1 hour 15 minutes
Cooking Time:
10 minutes


1 batch of Sweet Shortcrust Pastry

1 batch of Simple Thick Custard


Egg Wash

  • 1 egg yolk lightly beaten with 25ml of double cream or milk



  • a handful of fresh raspberries
  • a sprig of thyme to garnish (optional)


One 23cm round tart tin, or one 12 hole cupcake/muffin tray



  1. Preheat the oven to 180C fan assisted/ gas mark 6.
  2. Roll out the pastry to about 3mm thickness and cut rounds to fit your prepared tray, allowing extra to cover the sides – approximately 10cm rounds for a standard cupcake tray. Press these carefully into the cavities and refrigerate for around 30 minutes. Line, weigh down with baking beans and blind bake for around 10-15 minutes, or until starting to brown. Remove from oven, brush all over with the egg wash and bake for another 2 minutes to seal. Remove from the oven and allow to cool.
  3. Pipe or spoon the custard on top of the pastry shells to fill and spread the mixture as evenly as possible.
  4. Decorate with fresh raspberries and, if using, a sprig of thyme.
Lily Vanilli