Raspberry Custard Kuchen

Elegant in its simplicity, this Raspberry Custard Kuchen is a beloved German-Scandinavian classic that bridges the best of cake and custard. The buttery crust provides a delicate base for a creamy vanilla custard studded with tart, juicy raspberries. It’s not overly sweet—just rich enough to feel indulgent while still light and refreshing. This versatile treat is wonderful for breakfast or brunch, lovely alongside afternoon tea, and makes an irresistible summer dessert when served chilled. Substitute other seasonal fruits such as blackberries, rhubarb, apricots, plums, or peaches for a delicious variation.

INGREDIENTS:

For the Crust
1 cup all-purpose flour
½ teaspoon salt
½ cup butter
1 tablespoon powdered sugar
2 tablespoons whipping cream

For the Fruit Mixture
½ cup all-purpose flour
½ cup sugar
3 cups fresh raspberries (or other fresh fruit: blackberries, rhubarb, apricots, plums, or peaches)

For the Custard Filling
1 cup sugar
1 tablespoon all-purpose flour
4 large eggs
1 cup whipping cream
1 tablespoon pure vanilla extract

METHOD:

Preheat oven to 375°F (190°C).

Prepare the crust:
In a food processor, combine flour, salt, butter, and powdered sugar. Process until fine crumbs form.

Add the whipping cream and pulse 2–3 times, just until uniform crumbs form.

Pat the mixture onto the bottom of a quiche dish with straight fluted sides (at least 2 inches deep) or a 10-inch springform pan.

Bake for 15 minutes, then remove from the oven and let cool slightly.

Prepare the fruit mixture:
In a bowl, combine flour and sugar. Add the raspberries and toss gently to coat.

Spread the fruit mixture evenly over the partially baked crust.

Prepare the custard filling:
In a food processor, combine sugar, flour, eggs, cream, and vanilla. Process just until blended (do not overmix).

Pour the custard evenly over the fruit.

Bake:
Bake at 375°F for 40–45 minutes, or until the top is lightly browned and the custard is just set.