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Dessert

Cream Raspberry Tart

A tart with a crust, huckleberries, and a creamy custard filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. 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 the pie plate with pie crust.

  3. Fill the crust with huckleberries.

  4. Sprinkle the berries with powdered sugar.

  5. Roll out the pie crust thicker than usual.

  6. Cover the berries with the crust, leaving the edge larger than the dish.

  7. Bake the pie crust 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.

  4. Fold the beaten egg whites into the mixture.

  5. Cook the custard briefly.

  6. Cool the custard in cold water.

Assemble and serve

  1. Remove the top crust from the baked pie.

  2. Pour the custard over the berries.

  3. Replace the crust.

  4. Let the pie 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + corntop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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 flavour and juicy filling under the custard.
Egg whites
Beaten and folded in to lighten the custard and help it set.
Cream
Makes the custard rich and smooth as it thickens.
Corn starch
Thickens the custard so it holds its shape when cooled.
Powdered sugar
Sweetens the berries and adds sweetness to the filling.

The step that matters

Cook the custard briefly after adding the starch. Cornstarch must be heated to boiling to thicken fully. Undercooking leaves the custard thin, while overcooking can make it grainy or cause the egg whites to deflate and weep.

“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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