The Raspberry Tart with Pastry Cream is a vibrant celebration of sweet, tangy, and aromatic flavours. A crisp shortcrust tart shell cradles a luscious layer of smooth raspberry crèmeux, complemented by a rich pastry cream infused with a touch of white rum for depth. Bright lime and white rum gel adds a zesty, refreshing lift, while a dusting of freeze-dried raspberry powder on top intensifies the berry notes and adds a delicate tart finish. Each bite balances freshness, sweetness, and richness, creating a sophisticated dessert that’s both playful and elegant.
Watch the Video Tutorial for this Raspberry Tart Recipe
In the video below, you’ll learn how to prepare and assemble the Raspberry Tart with Pastry Cream from start to finish using a professional approach. The tutorial demonstrates how to make the silky raspberry crèmeux and smooth pastry cream, prepare the shortcrust shell, and finish with the lime and rum agar gel for a refined, balanced flavour. You’ll also see the final assembly—layering, filling, and decorating with freeze-dried raspberry powder—for a perfect, pâtisserie-style presentation. Follow along to master the techniques and confidently recreate this elegant dessert at home.
Raspberry Tart with Pastry Cream
Ingredients
RASPBERRY CRÈMEUX
- 150 g raspberry purée
- 15 g Chambord or any raspberry liqueur
- 90 g egg yolks about 5 yolks
- 60 g sugar
- 3 g gelatine powder
- 15 g cold water
- 75 g butter
RUM PASTRY CREAM
- 500 g milk
- 110 g egg yolks approximately 7 egg yolks
- 125 g sugar
- 40 g cornstarch
- 25 g salted butter
- 20 g rum
LIME AND RUM GEL
- 40 g water
- 50 g sugar
- 35 g lime juice
- 25 g white rum
- 1 g lime zest
- 1.5 g agar agar
Instructions
Rum Pastry Cream
- Whisk together sugar and cornstarch, then mix in the egg yolks until smooth.
- Gradually temper with half of the hot milk while whisking, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until it comes to a boil. Continue cooking for 1–2 minutes.
- Remove from heat and whisk in the butter until fully incorporated.
- Cover the surface with plastic wrap and chill for 5–6 hours.
- Once cold, mix with a paddle attachment in a stand mixer until smooth, then fold in the rum.
Raspberry Crèmeux
- Place the raspberry purée and Chambord in a saucepan and warm gently.
- In a separate bowl, whisk together the egg yolks and sugar until smooth.
- Gradually add the yolk mixture to the warm purée while stirring continuously.
- Cook over low heat, stirring constantly, until the mixture reaches 82°C and thickens slightly.
- Remove from heat and add the bloomed gelatine. Mix until fully dissolved.
- Cool the mixture to 40–45°C, then add the cold butter and emulsify with a hand blender until smooth and glossy.
- Pour into silicone moulds and freeze, or fill a tart shell and refrigerate for 3–4 hours to set.
Agar Gel
- Combine all ingredients in a small saucepan.
- Bring to a rapid boil, stirring constantly to fully dissolve the agar. Boil for 30 seconds.
- Pour into a shallow container and let it set at room temperature for about 1 hour.
- Once fully set, transfer the gel to a narrow jug and blend with a stick blender until completely smooth.
- Transfer to a piping bag and use to fill the raspberries and any gaps between them.
Video
Pastry Cream Tart Recipe Notes
This recipe makes enough pastry cream to fill an 18 cm tart shell, 3.5 cm tall. You’ll need slightly less pastry cream if you plan to include a raspberry crèmeux insert. The raspberry crèmeux quantity yields two 15 cm moulds – you can make one thicker insert or prepare two and freeze one for future creations. These proportions are convenient to work with, but you can easily make half a batch if desired. The same applies to the agar gel – you’ll need less than half the recipe for one tart, but blending a very small amount can be difficult, so it’s best to prepare the full batch.
Agar Gel for a Modern Raspberry tart
The agar gel brings a refined, modern touch to the Raspberry Tart with Pastry Cream, adding both visual appeal and a burst of flavour. The combination of lime and white rum creates a bright, aromatic balance that perfectly complements the tartness of raspberry, cutting through the richness of the crèmeux and pastry cream. If you prefer to stay within a single fruit profile, you can also make a raspberry gel instead – follow the method shown in the Raspberry Frangipane Tart recipe. That page also includes a video tutorial if you’d like to revisit the process and see each step in detail.
More Raspberry Inspiration
Are you as much of a raspberry fan as I am? If so, there’s a whole world of delicious creations waiting for you. Raspberries bring a perfect balance of sweetness and tartness, making them incredibly versatile in both classic and modern desserts. You can explore different textures, from smooth mousses and creamy tarts to nutty frangipane and zesty citrus combinations, and even layered creations.
For more raspberry-filled ideas, try the Raspberry Frangipane Tart, which combines tender pastry with a rich, nutty filling and juicy berries. The Lemon Raspberry Tart adds a bright citrus lift that pairs beautifully with the berries’ natural tang, creating a refreshing and elegant dessert. For something lighter and more playful, the Raspberry Coconut Mousse Cake blends creamy coconut mousse with vibrant raspberry layers for a tropical twist.
Whether you’re looking for a sophisticated showstopper or a simple, fruit-forward treat, these recipes show just how adaptable and irresistible raspberries can be. Each one is an opportunity to explore flavour, texture, creativity, and fun in your baking.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
