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Elegant Raspberry Dessert

If the eye-catching appearance of this dessert doesn't impress guests, the wonderful flavor will! The homemade pastry cream is rich and smooth.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 50 min. + chilling Bake: 15 min.
  • Makes
    8 servings


  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • Dash salt
  • 3/4 cup 2% milk
  • 1 large egg yolk, lightly beaten
  • 1/2 teaspoon vanilla extract
  • CRUST:
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 1-1/2 cups fresh raspberries or other berries
  • 2 tablespoons seedless raspberry jam, warmed


  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Pour into a small bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled.
  • On a large parchment paper-lined baking sheet, unfold puff pastry sheet and form a 10-in. square (lightly use a rolling pin if necessary). With a large sharp knife or pastry wheel, cut a strip of dough 2-in. wide, leaving a 10x8-in. rectangle. From the 2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Discard trimmings.
  • Prick the 10x8-in. rectangle (pastry base) with a fork. Brush with water 1/2 in. around edges. Place the 10x1/2-in. and 7x1/2-in. strips along edge of base to form the sides; press lightly.
  • In a small bowl, beat egg and water; brush over top of pastry. Bake at 400° for 15-20 minutes or until golden brown and puffed. Cool on a wire rack.
  • To serve, place tart on a serving plate. Spread with pastry cream. Top with raspberries; brush with jam.
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