This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
85 K 3/5 (4 reviews)
1 hour 45 min.
Average
5.75 €
1 tart
5 IngredientsLast modified on: July 4th 2020
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.
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.
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
How much will it cost?
- For 1 tart : 5.75 €
Change currency:
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 strawberry and verbena tart, Blackcurrant and chestnut verrines, Apple and blackcurrant tarts, Breton apple and rhubarb tart , Little blackcurrant and vineyard peach sablé tarts , ... See them all 5
Breton sablé biscuit dough
You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, Breton apple and rhubarb tart , ... See them all 3
Raspberries
Like these other recipes: Raspberry muffins, Half-cooked chocolate cake with raspberry coulis, Double raspberry tartlets, Cranachan, Raspberry sorbet, ... See them all 6
Apricot glaze
Like these other recipes: Tarte Jurassienne, Rhubarb-hazelnut tart, Lemon and lime custard tart, Apple-almond shortbread tart, French custard tart, ... See them all 23
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011344 K 14 40 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011302 K4.7 55 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011261 K 24.2 1 hour 7 min.
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. February 21th 2011776 K3.5 8 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.13 M 14.4 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a 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.