Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze.
It's a bit more complicated than a normal tart, but the result is well worth the effort.
It's a bit more complicated than a normal tart, but the result is well worth the effort.
60K 4 3
Last modified on: July 4th 2020
Keywords for this recipe:For 1 tart, you will need:
- 1
350 g Breton sablé biscuit dough - 2
30 g white chocolate - 3
400 g Fruit crémeux - 4
300 g raspberries - 5
50 g apricot glaze - Total weight: 1,130 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 11 min. | 30 min. | 1 hour 41 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Prepare 350 g Breton sablé biscuit dough and flatten out into a tart ring 8.5 inches ( 22 cm) diameter.
Stage 2 - 25 min.
Bake at 360°F (180°C) for 25 minutes.
Stage 3 - 3 min.
Turn out and leave to cool on a wire rack.
Stage 4 - 5 min.
Melt 30 g white chocolate over a bain-marie.
Stage 5 - 2 min.
Use a brush to coat the top of the tart base with a thin layer of melted white chocolate.
Stage 6 - 35 min.
Prepare 400 g Fruit crémeux with raspberries and pour into a dessert ring 8.5 inches (22 cm) diameter.
Leave to cool.
Leave to cool.
Stage 7 - 2 min.
Place the sablé base chocolate side downwards on top of the set crémeux.
Stage 8 - 2 min.
Place a large plate on top to make turning over easier...
Stage 9 - 2 min.
...and turn the whole lot upside down.
Transfer onto the serving plate and remove the ring.
Transfer onto the serving plate and remove the ring.
Stage 10 - 10 min.
Arrange a layer of raspberries on the tart, then brush with an apricot glaze.
Stage 11
Your superb raspberry tart is ready.
Remarks
A different method: at stage 6, you can pour the crémeux directly onto the pastry base, protected as before with a thin layer of white chocolate, and sitting in a dessert ring (taller than a tart ring).
With the same basic idea, you can vary this recipe using other fruit.
With the same basic idea, you can vary this recipe using other fruit.
Keeping
1 or 2 hours in the fridge.
Source
Home made, based on a recipe from INBP (French national bakery institute).
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,182 Kcal or 4,949 Kj | 24 gr | 401 gr | 103 gr |
| 59 % | 9 % | 38 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 105 Kcal or 440 Kj | 2 gr | 35 gr | 9 gr |
| 5 % | 1 % | 3 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,182 Kcal or 4,949 Kj | 24 gr | 401 gr | 103 gr |
| 59 % | 9 % | 38 % | 16 % |
How much will it cost?
- For 1 tart : 5.71 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Apple and blackcurrant tarts, Little blackcurrant and vineyard peach sablé tarts , Blackcurrant and chestnut verrines, Breton strawberry and verbena tart, ... All |
 | Breton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, ... All |
 | Raspberries: You can check-out other recipes which use it, like for example: Double raspberry tartlets, Framboisier, Cranachan, Raspberry sorbet, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Pear tart with almond cream, Express apple tart, Exotic fruit tart, Cherry and pistachio tarts, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .320K4 2 hours 30 min. July 4th 2018
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.482K5 49 min. July 27th 2013
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...297K3.8 21 min. February 21th 2011
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...466K 24.4 33 min. July 1st 2019
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.733K3.5 8 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.