Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raspberry Tart Recipe
    Lost? Site Map

    Raspberry Tart

    Total Time:

    Prep Time:

    Cook Time:

    41 mins

    20 mins

    21 mins

    Kristie-cakes's Note:

    This seasonal dessert is great! I made it for my parents and it went down well, it's fab for summer as it's light and fruity.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the pastry




    1. 1
      Preheat oven to 200°C.
    2. 2
      Roll out pastry (3mm thick) and transfer to a pie dish - make sure you press in the edges as the pastry can shrink if not done correctly. Then prick the pastry base with a fork and line with foil or baking parchment and baking balls (recommended).
    3. 3
      For the filling - beat the egg yolks and sugar till thick and creamy. gradually stir in the flour with a metal spoon.
    4. 4
      In a pan, bring the milk and salt to the boil, then remove from the heat. Whisk in the egg mixture,k return to the pan and continue whisking over a medium heat until bubbling. Cook for three minutes to thicken. Transfer immediately to a bowl and add the vanilla essence and stir to blend.
    5. 5
      Bake the pastry for 15 minutes. when golden, take off foil/parchment & balls and bake for a further 6-8 minutes. leave to cool.
    6. 6
      Spread an even layer of custard filling into the pastry base and arrange the raspberries on top.
    7. 7
      Melt the jelly and orange juice in a pan and brush on top to glaze.

    Ratings & Reviews:


    Nutritional Facts for Raspberry Tart

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 529.5
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 13.1 g
    Cholesterol 212.7 mg
    Sodium 101.6 mg
    Total Carbohydrate 71.7 g
    Dietary Fiber 7.4 g
    Sugars 24.3 g
    Protein 10.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites