07/30/2026
National Raspberry Tart Day is coming up on August 11th, and we could not wait to share this recipe.
Sweet, tangy, creamy, and honestly one of the easiest desserts you’ll ever whip up in your Krustic Dutch oven.
SAVE THIS RECIPE for later, and tag us + when you make it, we’ll be reposting our favorites! 🍓
INGREDIENTS:
• 1 ready-to-bake pie crust, or 350g shortcrust pastry rolled thin
• 300g sour cream
• ½ cup sugar
• 3 egg yolks
• 2 tablespoons flour
• 200g frozen raspberries
METHOD:
1️⃣ Preheat oven to 375°F. Line the bottom of your Krustic oven with the pastry/crust and trim the excess.
2️⃣ Bake for 10 minutes, remove, and press down any bubbles that have popped up with the back of a spoon or spatula. Bake for a further 5-6 minutes. Remove and set aside to cool slightly while you prep the filling. Turn the oven down to 325°F.
3️⃣ Add sour cream, sugar, egg yolks, and 1 tablespoon of flour to a bowl and whisk with a fork until well combined.
4️⃣ Mix the remaining tablespoon of flour through the raspberries, then add the raspberries to the mixture. Fold through gently with a rubber spatula.
5️⃣ Add the raspberry mixture to the baked crust and spread evenly. Add a few extra raspberries on top and bake for 25 minutes, until the centre has just set. Don’t let the top brown.
6️⃣ Leave to cool completely before removing and dusting with icing sugar.
