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Raspberry tart

Name: Raspberry tart
Prep time: 1 h 11 min
Cook time: 30 min
Total time: 1 h 41 min
Yield: 1 tart
Cuisine: French
Ingredients: 350 g breton sablé biscuit dough; 30 g white chocolate; 400 g fruit crémeux; 300 g raspberries; 50 g apricot glaze

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.

88 K 3/5 (4 reviews)497536

Duration

1 hour 45 min.

Difficulty

Average

Last modified on: July 4^th 2020

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

1 hour 15 min.

Cooking

30 min.

All in all

1 hour 45 min.

Preparation 1 hour 15 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

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.

Keeping: 1 or 2 hours in the fridge.

Source: Home made, based on a recipe from INBP (French national bakery institute).

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	121 g RDI=46 %	35 g RDI=49 %	346 kcal RDI=17 %	1,451 kJ RDI=17 %
Whole recipe	82 g RDI=127 %	1,378 g RDI=520 %	400 g RDI=549 %	3,915 kcal RDI=196 %	16,395 kJ RDI=196 %