A delicious Raspberry Creme Brulee Tart recipe

We all deserve a sweet treat every now and again, and if you’re looking for something different to wow the family or tantalise your guests’ taste buds, this Raspberry Creme Brulee Tart really takes the cake. The cleverness of it lies in its fresh yoghurt base, making it easier to bake than you think but utterly delicious. So it’s safe to say you’ll definitely be coming back for a second slice!

Serves 6 – 8 people

Creme brulee mixture:

  • 4oz caster sugar
  • 6 egg yolks
  • 1 pint of Easiyo Raspberry Yoghurt (made in your Easiyo yoghurt maker). Tip: if raspberry isn’t your thing, any flavour of yoghurt can be used, even ones ‘with bits’.
  • 1 small vanilla pod
  • 2 – 3 tablespoons of caster sugar, for caramelising

Sweet pastry:

  • 8oz plain flour
  • 4oz unsalted butter
  • 4oz caster sugar
  • 2 egg yolks


  • Pre-heat the oven to 180C, gas mark 4, or 160C fan assisted.

For the sweet pastry:

  • In a food mixer, combine the flour, butter and sugar until it becomes the consistency of breadcrumbs, then add the egg yolks and mix until combined. You may need to add an extra egg yolk if the ones used are on the small side.
  • Knead into a ball, wrap in Clingfilm and leave in the fridge to rest for 30 minutes.

For the creme brulee mixture:

  • In a bowl, whisk the egg yolks and sugar until pale in colour. Add the yoghurt and whisk to combine thoroughly. Cut the vanilla pod lengthways, scrape the seeds from the pod and mix into the cream mixture.
  • Roll the pastry out, large enough to fill the tart case you are using, and place the pastry in the case, making sure that any small holes are filled with excess pastry to prevent the cream mixture from escaping while cooking and leaving some pastry over-hanging the tart case.
  • Place a layer of Clingfilm over the pastry-filled tart case and fill it with uncooked rice or pasta (baking beans can be used if you have them) and bake the pastry case blind for 10 minutes.
  • Remove the pastry case from the oven and pour in the cream mixture, then bake for a further 20 minutes or until the cream filling slightly wobbles when shaken, like jelly. Tip: if your tart case is deep enough, you could add some raspberries or blackberries to it before pouring in the creme brulee mixture on top, to add a little sharpness to the tart.
  • Allow the tart to cool slightly, then place in the fridge to cool completely before adding the sugar.
  • Sprinkle the remaining sugar over the cooled tart and either place it under a hot grill to caramelise the sugar, taking care not to burn the pastry, or use a kitchen blow torch (which is probably the easiest way).
  • For best results, allow the caramel to settle and harden before serving.

Mouth watering already? We don’t blame you! If you want to explore even more ways to celebrate the season and find joy in the little things, head over to our Joyful Living home edit, filled with inspiration.