La Tarte De Belgique

5 from 6 votes
Prep Time 50 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 251 kcal


For the tart bases:

  • 4 Pc. Egg yolks, fresh
  • 200 g Sugar
  • 250 g Liquid butter
  • 200 g Flour
  • 2 tbsp Food starch
  • 1 tsp Baking powder
  • 100 ml Cream

For the custard:

  • 500 ml Milk
  • 50 g Sugar
  • 35 g Food starch
  • 1 Pc. Vanilla pod
  • 1 Pr Salt
  • 2 Pc. Egg yolks, fresh

For the raspberry jam:

  • 600 g Raspberries
  • 100 g Sugar

For the topping:

  • 500 g Whipped cream
  • Raspberries
  • Brittle
  • Powdered sugar


Raspberry jam:

  • Reduce the raspberries with the sugar. As soon as the raspberries have boiled down and the sugar has completely dissolved, strain the jam through a fine sieve to remove the stones.
  • Chill the jam until you are ready to use it again.


  • Scrape out the vanilla pod and mix the vanilla pulp with the milk, sugar, cornstarch, a pinch of salt and the 2 egg yolks and heat to a maximum of 90 degrees until the pudding is very thick to firm (peel off to a rose).
  • Transfer the pudding to a bowl and chill.

Tart bottoms:

  • Preheat the oven to 180 ° C fan oven. Beat the egg yolks with the sugar until frothy. Stir in the flour, cornstarch, baking powder and cream.
  • Finally stir in the melted butter. Spread the dough on a baking sheet lined with baking paper and bake for about 10 to 15 minutes until golden brown.
  • Immediately turn the base over after baking and peel off the parchment paper. Cut out round tart bases from the base, spread the raspberry jam and chill for about 1 hour.
  • Beat the whipped cream until stiff and chill.

To serve:

  • Using a piping bag, squirt the vanilla pudding onto a tart base coated with raspberry jam and cover with another base.
  • Spray the cream on the top base and decorate with powdered sugar, a raspberry and brittle.


Serving: 100gCalories: 251kcalCarbohydrates: 24.7gProtein: 2.4gFat: 15.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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