Lykkers, today we are making a French-style raspberry cream tart. It is a classic dessert made with three parts: a crisp sweet crust, a smooth vanilla cream filling, and a fresh berry topping. The taste is balanced, gently sweet, and refreshing.

We prepare the crust and cream first, then assemble everything into one elegant tart. The process is simple to follow, and each step builds naturally toward the final result.

Ingredients: What We Need

We prepare three groups of ingredients.

For the vanilla cream:

- Whole milk, 420 ml (1¾ cups)

- Egg yolks, 4 large

- Sugar, 100 g (½ cup)

- Cornstarch, 30 g (¼ cup)

- Salt, ¼ tsp

- Vanilla extract or paste, ½ tsp

- Unsalted butter, 60 g (4 tbsp), divided

For the tart crust:

- Unsalted butter (softened), 115 g (½ cup)

- Powdered sugar, 40 g (1/3 cup)

- Egg yolk, 1 large

- Milk or cream, 1 tbsp

- Salt, ½ tsp

- All-purpose flour, 160 g (about 1¼ cups), plus extra for dusting

For layering and topping:

- Raspberry jam, 80–100 g (about 1/3 cup)

- Fresh raspberries, about 80 pieces (around 2½ cups)

Step 1: Making the Vanilla Cream Filling

We start with the cream because it needs time to chill.

1. In a bowl, we whisk egg yolks, sugar, cornstarch, and salt until smooth and thick.

2. In a saucepan, we heat milk with vanilla until warm but not boiling.

3. Slowly pour the warm milk into the egg mixture while whisking constantly.

4. Pour everything back into the pan and cook over medium heat. Keep stirring until the mixture thickens.

5. When bubbles start to gently rise, continue cooking for about 1 more minute.

6. Remove from heat and stir in 2 tbsp butter.

7. Transfer to a clean bowl and cover the surface directly with plastic wrap to prevent a skin forming.

8. Cool over an ice bath for 20–30 minutes, then refrigerate for at least 3 hours until fully set.

The texture should become smooth, thick, and spoonable.

Step 2: Preparing the Sweet Tart Dough

Now we make the crust.

1. Beat softened butter and powdered sugar until light and creamy.

2. Add egg yolk and milk, mixing until combined.

3. Add flour and salt. Mix gently until a soft dough forms. Do not overmix.

4. Shape into a flat disc, wrap, and chill for at least 1 hour.

After chilling:

5. Let the dough sit at room temperature for 10–15 minutes so it becomes easier to roll.

6. Roll into a 28 cm (11 inch) circle.

7. Place into a 23 cm (9 inch) tart pan and press gently into edges. Trim excess dough.

8. Chill again while preheating oven to 190°C (375°F).

Step 3: Blind Baking the Crust

We bake the shell before filling.

1. Gently dock the base with a fork to prevent bubbling.

2. Line with baking paper and fill with baking weights or dried beans.

3. Bake for 15–18 minutes until edges look lightly golden.

4. Remove weights and paper carefully.

5. Bake another 7–8 minutes until the bottom turns light golden.

6. Cool completely before filling.

The crust should feel firm and crisp.

Step 4: Assembling the Tart Layers

Now we build the tart.

1. Spread raspberry jam evenly over the cooled crust.

2. Stir chilled vanilla cream until smooth again.

3. Spoon and spread cream over the jam layer. Make the surface even.

4. Cover and refrigerate for at least 1 hour so it sets properly.

This step helps all layers stay stable when slicing.

Step 5: Final Decoration and Serving

We finish the tart just before serving.

1. Arrange fresh raspberries on top in a circular pattern or evenly scattered.

2. Gently press them into the cream so they stay in place.

3. Slice with a clean blade for neat layers.

Each slice shows a crisp base, smooth cream, and fresh fruit on top.

Closing: A Simple Dessert Moment

Lykkers, this raspberry cream tart brings together simple techniques and fresh ingredients in a calm, step-by-step process. We prepare, chill, assemble, and finally enjoy a balanced dessert with clear layers and gentle flavors.

If we try this at home, we will notice how each step naturally leads to the next, making the whole baking experience smooth and enjoyable.