Description

This Delicious Raspberry Custard Pastry recipe combines flaky buttery puff pastry with smooth, silky custard and fresh, tart raspberries for an elegant and satisfying dessert. Perfect for any occasion, it offers a harmonious balance of textures and flavors, customizable with different fruits and flavor twists.

Ingredients

Scale

Pastry Base

Frozen puff pastry sheets (quantity as needed for desired size)

Custard Filling

4 egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon lemon zest (optional)

Topping

1 cup fresh raspberries
Powdered sugar (optional, for dusting)
Apricot jam (optional, for glazing)

Instructions

Prepare the custard: Whisk together the egg yolks and sugar until pale and creamy. Heat the milk with vanilla extract and lemon zest (if using) in a saucepan until just simmering. Slowly temper the hot milk into the egg mixture by gradually adding it while whisking constantly to prevent curdling. Return the mixture to the saucepan, stir continuously, and add the cornstarch. Cook over medium heat for 5 to 8 minutes until the custard thickens enough to coat the back of a spoon. Remove from heat and allow to cool.
Prepare the pastry base: Defrost the puff pastry sheets according to package instructions. Roll out slightly if needed, then cut into squares or rectangles sized to hold the custard and raspberry topping. Bake in a preheated oven at 400°F (200°C) for about 12-15 minutes or until golden and puffed. Let the pastry cool completely before assembling.
Assemble the pastry: Once the pastry bases have cooled, spoon a generous layer of the cooled custard onto each. Arrange fresh raspberries on top, gently pressing them into the custard without breaking the fruit.
Final touches: Optionally dust each pastry with powdered sugar or brush the raspberries with a light glaze made from warmed apricot jam to give them a shiny, appealing finish. Serve immediately or chill briefly before serving.

Notes

Use cold utensils when making the custard for better texture.
Allow pastry to cool completely before adding custard to avoid sogginess.
Temper hot milk slowly to prevent scrambling the eggs.
Use ripe, firm raspberries for best flavor and presentation.
Custard can be made a day ahead and stored covered in the refrigerator.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 pastry (approximate)
Calories: 280
Sugar: 15g
Sodium: 90mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg

Keywords: raspberry custard pastry, puff pastry dessert, berry custard tart, easy pastry recipe, raspberry dessert