This is a really Quick Raspberry Tart using two cheats: firstly a ready-made pastry case and secondly an alternative to crème patissière using custard and thick Greek yogurt. Topped with fresh raspberries, and a hidden white chocolate layer, this low-effort dessert is one you’ll use again and again.
Updated 2026 · Recipe originally made using Tesco raspberry and Ambrosia samples
I have raspberries coming out my ears right now. My garden has an overgrown raspberry bush (offcuts from my former neighbour gardening writer Martyn Cox) currently producing at least a punnet of fruit per day.
Whilst we were away last week, my mother froze three bags of raspberries because she couldn’t keep up eating them as fast as they ripened.
So today I am sharing a lightning speed dessert, showy enough to impress party guests but easy enough to bash out in under ten minutes’ work and under 30 minutes total prep time.
Best of all, I have discovered a cheat’s way to make a crème patissière (custardy pastry cream) substitute without mucking about with any eggs or cooking whatsoever.
Crème patissière is used to fill pastry cases for tarts or choux buns for eclairs in many many French patisserie dishes. (I used the real thing and demonstrated how to make it my recent coffee and walnut eclairs). It uses lots of egg yolk and sugar but my cheat custard version is low fat and low sugar. Remember you read it here first.
A word on ready-made pastry cases – I love them. And if the French buy their dinner party desserts ready-made from patisseries, honestly, why should we feel any shame assembling our own fresh fruit fillings in ready-made pastry cases? Just take care not to break it on the way home – they can be fragile.
Cover the base of your pastry case with chocolate and leave to set in the fridge for 10-15 minutes. The layer of chocolate stops the wet custard filling from making the case go soggy.
When this post was published, Ambrosia had launched a custard product called Devon Dream sold in the chiller cabinet. It was nice on cold desserts but sadly no longer available. You can use ordinary tinned custard to make this tart filling instead – the main selling point of Devon Dream was that it was marketed as a summer cold dessert custard rather than a hot comfort pudding sauce.
Gently fold the Greek yogurt and custard into each other in a small bowl until smooth textured. It’s very similar consistency to crème patissière commonly used in fresh fruit tarts – but with less of the sugar, fat or hard work. The benefit of mixing Greek yogurt with ready-made custard, is that the yogurt is thicker so it’s a firmer filling than plain custard. I don’t like the term “mouth feel” but it has good mouth feel!
Cover the white chocolate layer in the pastry case with spoonfuls of the custardy yogurt “fake crème patissière”. Spread evenly towards the edges.
Now dot fresh raspberries all over the tart filling. Tesco’s raspberry samples were a bit “coals to Newcastle” in this house, as we have so many freshly grown ones from our garden every June to July.
To garnish the raspberry tart, grate the zest of half a lime onto a plate. Scatter this over the tart along with the last couple of white chocolate squares, also grated and a sprig of fresh mint.
Ta-dah! A dessert table-worthy tart that will keep chilled in the fridge for a couple of days.
So you can make it ahead if you like or be like me and throw it together 30 minutes before everyone arrives.
What would you do with a glut of raspberries?
Quick Raspberry Tart With Custard Filling
Ingredients
- pastry case I used ready-made shortcrust one - 8 inches
- 60 g white chocolate broken into squares
- 100 g Greek yogurt I used Total 0% version
- 100 ml custard I used Devon Dream by Ambrosia at the time but as this is no longer available, use any pre-made custard.
- 200 g raspberries fresh
- 1/2 lime zested
- mint fresh - optional few sprigs
Instructions
- Keep two squares of white chocolate aside to grate over the tart later.
- Melt the rest of the white chocolate. I usually like to use a double boiler to melt chocolate, particularly white, but this is such a small quantity, I would break my own advice and carefully use the microwave. Give it one 30 second blast followed by 45 seconds on a lower setting to avoid sudden scorching.
- Cover the base of your pastry case with molten white chocolate and leave to set in the fridge for 10-15 minutes. The layer of chocolate helps stop the wetter filling from making the case go soggy.
- Take 100g 0% Greek yogurt and 100ml custard and gently fold into each other in a small bowl until smoothly textured.
- Spoon onto the white chocolate layer in the pastry case. Spread evenly to the edges. Dot fresh raspberries all over the custardy yogurt mix.
- Scatter lime zest over the raspberry tart along with gratings of the remaining squares of white chocolate. Garnish with a sprig of mint if using.
- Serve immediately. Any leftover tart will keep chilled in the fridge for up to 2 days.
See also my other version, similar to this but with a white chocolate quark mousse filling: Easy Raspberry Tart with Bought Pastry Case – it’s equally easy.
With thanks to Tesco Real Food for samples of raspberries, pastry case and Ambrosia Devon Dream.
Does the fake creme pat taste anything like creme pat or is it just a similar consistency? It looks delicious.
Well it’s vanilla-y. But it’s yogurt based rather than milk if that answers your question.