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Sweet Dreamy Romantic Raspberry tarts


Lovely sweet tart filled with custard cream and top with fresh raspberries. Delicious.

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Rate this recipe 3.4/5 (158 Votes)


  • 100g shortcrust pastry
  • 100g fresh raspberries
  • 50 ml double cream
  • 50 ml milk
  • 2 tablespoon sugar
  • 1 egg yolk
  • 1/2 teaspoon cornflour


servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

Roll out short crust pastry. Line 2x 10 cm fluted tart tins. Bake blind in the oven Gas 5/190C for 15 minutes till golden brown and crispy. Leave to cool.

Step 2

Heat cream and sugar in a sauce pan. Blend egg yolk, milk and cornflour. Add to the heated cream. Stir till smooth. Leave to cool slightly. Pour and fill the flan cases. Leave to cool.

Step 3

Arrange the fresh raspberries on top of the tarts. Dust with icing sugar. Serve with clotted cream.

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