“Raspberry Custard Torte”

Spring and Summer desserts are a must when celebrating special occasions, don’t you think? You break out your most trusted recipes, especially no-bake varieties. My Raspberry Custard Torte fits the bill perfectly. Easy to make, no-bake and delicious.

This torte is made with crisp wafer thins, custard cream, seedless raspberry jam and covered in chocolate ganache. Don’t be intimidated by this recipe because it really is catastrophe proof. Follow the directions and you’ll be okay.

Raspberry Custard Torte

Don’t you wonder after coming home from a great dinner out, how to recreate something you’ve eaten. Doesn’t matter what the appetizer, entree or dessert was. You want to just have your own version.

Well, I’ve taken the guesswork out of creating this torte recipe for you. Most important of all, the torte is easy to make and it’s another no-bake dessert perfect for warm weather. No stove used except in one step.

Fortunately, when trying to create this dessert finding the main ingredient was fairly easy. I live near a market that sells plenty of European items for baking and sell from their bakery. If I have question about how something is made and if the product is sold in store, the associate will give me an answer.

Raspberry Custard Torte

This particular day while shopping I picked up slice of a raspberry torte. Lucky for me, everything I needed to produce a raspberry torte of my own at home was able to be achieved. The slice of torte was delicious, by the way and got much inspiration.

Creamy custard and fruit jams are used quite often in European baking. However, one ingredient I had never used were the crispy wafer thins. You’ll find the thin wafer sheets come in various sizes, color and flavors. I prefer the plain variety most so as not to interfere with other flavors.

Raspberry Custard Torte

Let’s talk ingredients for a moment. You may be wondering about the wafer thins and how they’re used in this custard torte recipe. Finding wafer thins may be easier than you think. Check aisles where European products are sold at your store(s).

Some stores which have bakeries may carry them as well. I seem to find them where I’m not expecting them to be. Otherwise, you can order them online from Amazon. The wafer pictured are the ones I purchased in various sizes and were cheaper than online.

You can spread whatever you want between the wafer thins. Use jams, jellies, caramel, chocolate, custard or anything that suits your taste. The thins I used in this recipe are 7″ in diameter and 8-10 per pack, but I have 10″ and 12″ rounds, 5 per pack and thicker. When the wafers are stacked with whatever fillings you choose, the wafer becomes crepe-like and soften. I like my tortes to chill 24 hours before serving.

Tortes made with wafer thins are so easy and a perfect last minute recipe. A great dessert that can stay chilled until ready to serve. That said, are you ready to find out why I like to make tortes and you should, too. Tortes are creamy and dreamy confections.

Raspberry Custard Torte

First, make your custard cream following package directions. Press plastic wrap flat on surface to prevent a skin from forming. Chill, whisking several times while chilling. You can make homemade custard if you desire.

Second, grab a serving plate of your choice that the wafers can lay flat. Your torte is built from here. Start with 3 T. custard spread on first wafer and press another wafer on custard. Spread 3 T. raspberry jam and place on another wafer. Repeat this process until you run out of wafers. Leave top wafer plain.

Cover torte with plastic wrap and chill for one hour. About halfway through chilling, begin making your chocolate ganache. It will need to cool a bit before coating the raspberry torte.

Next, heat heavy cream in a small saucepan until heated through but not to boiling. Remove from heat and pour over chopped chocolate. Leave alone and let stand for about 5 minutes.

Using a whisk or large spatula, stir constantly until chocolate is melted and chocolate becomes shiny. Allow ganache to sit and thicken, stirring occasionally until desired consistency is achieved.

Almost done! Remove torte from the refrigerator and slowly pour on ganache allowing it run down sides. Touch up spots with an offset knife if needed. Pouring slowly, you can easily cover torte without ganache covering the plate. No need to place the torte on a wire rack and then moving the torte to a plate. But you can do as you wish or what you find easiest.

Lastly, you’ll notice I used freeze-dried raspberries for garnishing the torte. Freeze-dried fruit adds a nice raspberry punch to the chocolate and blends perfectly with the custardy raspberry layers. And believe it or not this dessert is light and refreshing good.

Raspberry Custard Torte

I hope you’ll try my Raspberry Custard Torte or that you have found inspiration into creating a torte of your own. Mother’s Day is 2 days away and I think Mom’s will love it.

Maybe you like to change flavor combinations. Try other flavors of jam like strawberry, blueberry, apricot, lingonberry, or even all custard filling. Remember, the size and thickness of wafers will determine how many wafers are in a package. I recommend buying several packages to have on hand.

Think about using white chocolate ganache to coat your torte instead of chocolate. Dark, bittersweet and milk chocolate can be used to make ganache.

Making a dessert torte is fun and surprising dessert. It’s a dessert no one ever expects. That’s a total win for both family and friends. Enjoy my fellow foodies and Happy Mother’s Day to all.

Did you make this recipe? If so, like or leave a comment below, #chowdownlowdown, @michelleheyden or @chowdownlowdown.

Raspberry Custard Torte

Raspberry Custard Torte

1 package 7-inch crisp wafer thins

10 oz. jar seedless raspberry jam

2 cups custard cream (made with Bird’s custard powder)

8 oz. semisweet chocolate, finely chopped

1 cup heavy or whipping cream

Crushed freeze-dried raspberries, for garnish

 

Make custard cream according to package directions. Cover with plastic wrap, laying directly on custard to keep skin from forming. Chill for 1 hour or until ready to use.

Using a flat platter, place one wafer in the middle. Spread 2 T. of raspberry jam then lay on another wafer and spread 3 T. of custard. Using an offset knife works great here.

Repeat each layer until you have no more wafers. Leave top wafer layer without jam and custard. Cover torte with plastic wrap and chill for 1 hour.

While torte is chilling, make the ganache. Note: you may have leftover ganache which can be refrigerated for several weeks. To reheat, place in a double boiler and not the microwave.

In a small saucepan, heat cream until hot but not to boiling. Pour hot cream over chocolate in a glass bowl. Allow chocolate and cream to sit for 5 minutes.

Use a large spatula to stir chocolate and cream together until thoroughly blended and shiny.

Once ganache is cooled yet pourable, remove torte from refrigerator and glaze with ganache as desired. Garnish with crushed freeze-dried raspberries.

Refrigerate torte for 24 hours before slicing into wedges and serving.

 

Makes one 7-inch torte.