Lievitata Raspberry Tart with Custard Cream
Pasta frolla lievitata is an Italian yeasted shortcrust tart that balances tender, buttery pastry with silky custard and bright fresh raspberries. Unlike standard pasta frolla, the addition of baking powder creates a lighter, slightly airy crumb that contrasts beautifully with the thick vanilla-lemon custard filling. Fresh raspberries perched on top add tartness and delicate texture against the sweetness of the cream and powdered sugar. This showstopper suits confident home bakers wanting to impress at dinner parties or summer gatherings. The combination of warm spices, citrus, and berries makes it perfect for spring and summer entertaining. This version stands apart through its yeasted base, which requires chilling and blind-baking, plus the homemade pastry cream infused with lemon zest and real vanilla, creating complexity beyond typical fruit tarts.
Ingredients
- 3 bicchieri fresh raspberries, washed and drained
- powdered sugar, to dust(optional)
- 2 cups all-purpose flour, 00
- 1 whole egg, plus 1 yolk
- ½ packet baking powder, for cakes
- ½ cups sugar, granulated
- 8 ½ tbsp butter, cold
- ½ cups all-purpose flour, 00 for custard
- 2 cups milk, whole
- 4 egg yolks, for custard
- ½ cups sugar, for custard
- 1 packet vanilla extract, powdered
- lemon, zest only
Instructions
- 1
Work together butter and flour with your fingertips until the mixture resembles breadcrumbs.
- 2
Add baking powder and mix thoroughly.
- 3
Beat whole egg and yolk with sugar, then add to the flour mixture.
- 4
Quickly work the dough into a ball and refrigerate for 30 minutes.
- 5
Gently warm milk in a small pan with vanilla and lemon zest.
- 6
Whisk egg yolks with sugar until pale.
- 7
Add the warm milk to the yolks and stir.
- 8
Pour the mixture back into the pan over low heat, gradually sifting in flour while stirring constantly.
- 9
Slowly bring to a boil, stirring continuously, until the cream thickens.
- 10
Butter a 10 ¼" round springform pan.
- 11
Place chilled dough in the center and spread with your fingers across the bottom, up and over the sides to form the tart shell.
- 12
Prick the surface all over with a toothpick.
- 13
Cover with parchment paper filled with dried beans and bake at 350°F for about 20 minutes.
- 14
Remove beans and parchment.
- 15
Spread custard cream over the cooled pastry.
- 16
Top with washed and drained raspberries.
- 17
Dust generously with powdered sugar.
- 18
Serve cold.
Tips
Chill the dough exactly 30 minutes before shaping. This prevents shrinkage during baking and keeps the pastry from becoming tough. Work quickly and gently when spreading dough into the pan to avoid overdeveloping gluten.
Use dried beans or pie weights during blind-baking to prevent the pastry from puffing up. Let the crust cool completely before adding warm custard to prevent condensation that softens the shell.
Whisk the custard constantly over low heat to prevent lumps and egg scrambling. Add flour gradually through a sieve while stirring to achieve a silky, lump-free cream that coats a spoon.
Good to Know
Refrigerate covered for up to 2 days. Pastry stays crisp if custard is thick; condensation from humidity may soften the shell over time.
Prepare pastry dough and refrigerate up to 1 day ahead. Blind-bake the shell 1 day in advance. Make custard cream up to 2 days ahead. Assemble with raspberries and powdered sugar no more than 4 hours before serving to prevent sogginess.
Serve cold straight from the refrigerator. Pairs well with espresso, iced tea, or Prosecco. Garnish with fresh mint if desired.
Common Mistakes
Work the dough too long or too warm to avoid developing gluten, which makes the pastry tough instead of tender.
Skip blind-baking with weights to avoid a puffy, uneven pastry base.
Assemble more than a few hours ahead to avoid moisture from raspberries softening the shell.
Substitutions
Vegan Options
removes:eggs
General Alternatives
FAQ
Can I make this tart the day before serving?
Prepare the pastry shell and custard 1 day ahead and store separately. Assemble no more than 4 hours before serving to keep the pastry crisp. Add raspberries and powdered sugar just before serving for best texture and appearance.
What if I don't have a springform pan?
Use a standard 26 cm tart pan with a removable bottom, or a 9-inch round cake pan lined with parchment. The dough will be harder to remove from a regular cake pan, so line it well or serve directly from the pan.
Can I freeze this tart or make it ahead?
Freeze the unbaked pastry shell in the pan for up to 1 month. Thaw slightly, then blind-bake as directed. Custard cream freezes well for 2 weeks. Thaw overnight in the fridge and whisk smooth before using. Do not freeze assembled tart with raspberries.