Classic French Raspberry Tart

Step 1

Place the oven rack in the middle position and set the oven to 400°F, then wait until the indicator light turns off or you hear a beep, about 8–10 minutes.

Step 2

Remove the pie crust from the freezer and let it sit at room temperature for 2 minutes to soften slightly, making it easier to unfold without cracking.

Step 3

Unfold the pie crust and place it flat inside a 9-inch tart pan with a removable bottom, pressing it gently into the corners and up the sides.

Step 4

Prick the bottom of the crust all over with a fork, making about 20 small holes to prevent the crust from puffing up during baking.

Step 5

Bake the crust for 8–10 minutes, until the edges turn light golden and the bottom is set but still pale; the crust should look dry, not wet.

Step 6

Remove the crust from the oven and set it on a heat-safe surface to cool while you make the filling.

Step 7

Pour 0.75 cup of milk into a small saucepan and place it over medium-high heat, stirring occasionally until the milk just begins to steam and wisps of vapor rise from the surface, about 3–4 minutes.

Step 8

In a small bowl, whisk together the 2 egg yolks, 3 tablespoons sugar, and 1.5 tablespoons cornstarch until the mixture looks pale and smooth with no visible lumps, about 30 seconds.

Step 9

Slowly pour the hot milk into the egg-sugar mixture while whisking continuously; pour steadily and keep whisking to prevent the eggs from cooking into clumps.

Step 10

Pour the mixture back into the saucepan and place it over medium heat, whisking constantly until the custard thickens and looks like pudding, about 2–3 minutes, then remove from heat.

Step 11

Pour the warm custard directly into the cooled pie crust, spreading it evenly across the bottom with a rubber spatula to fill it completely.

Step 12

Let the tart sit at room temperature for 5 minutes so the custard sets slightly and firms up, becoming stable enough to hold the raspberries.

Step 13

Arrange the fresh raspberries on top of the custard in a single layer, placing them close together to cover the surface from edge to edge.

Step 14

Carefully remove the tart from the pan by gently pushing the removable bottom up and out from the sides, sliding it onto a serving plate.