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Dessert

Cream Raspberry Tart

A tart filled with huckleberries and a creamy custard, topped with a double crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Raspberry Tart

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the crust

  1. Preheat the oven to 350°F (175°C).

  2. Line a deep pie plate with the pie crust.

  3. Fill the crust with huckleberries and sprinkle with powdered sugar.

  4. Roll out the remaining pie crust thicker than usual and cover the berries, leaving the edges unpressed.

  5. Bake the pie until golden.

Make the custard

  1. In a double boiler, heat the cream until boiling.

  2. Stir in corn starch mixed with a little cold milk and sugar.

  3. Beat the egg whites until light and fold into the mixture.

  4. Cook briefly, then cool the custard in cold water.

Assemble and serve

  1. Once the pie is baked, remove the top crust and pour the custard over the berries.

  2. Replace the top crust and let cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Huckleberries
Provide the main fruit flavor and juicy filling that the custard settles over.
Egg whites
Beaten until light and folded in, they add lightness and help the custard set.
Cream or rich milk
Forms the rich base of the custard, adding smoothness and body.
Corn starch
Thickens the custard so it holds its shape when cooled.
Powdered sugar
Sweetens the berries and dissolves easily into their juices.

The step that matters

Cooking the custard after adding the cornstarch. Cornstarch thickens only when heated to a simmer and stirred, so the custard must be cooked briefly to set properly. Undercooking leaves it runny, while overcooking can break it or make it grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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