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.
68 K 3/5 (4 reviews)
1 hour 45 min.
Average
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
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 1,380 RDI=130 % | 400 RDI=60 % | 3,920 RDI=200 % | 16,400 RDI: 200 % |
| Per 100 g | 7 RDI=3 % | 120 RDI=10 % | 40 RDI=5 % | 350 RDI=20 % | 1,450 RDI: 20 % |
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, Little blackcurrant and vineyard peach sablé tarts , Apple and blackcurrant tarts, Blackcurrant and chestnut verrines, Breton apple and rhubarb tart , ... See them all 5
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, ... See them all 3
Raspberries
Like these other recipes: Raspberry sorbet, Cranachan, Double raspberry tartlets, Framboisier, Raspberry muffins, ... See them all 6
Apricot glaze
Like these other recipes: Plum tart "En passant par la Lorraine", Pear, grapefruit and pistachio tart, Rhubarb-hazelnut tart, Exotic fruit tart, French custard tart, ... See them all 21
Other recipes you may also like
Gravlax
Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar. The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.July 11th 201662 K5 12 hours 25 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018393 K5 40 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.24 M 64.2 4 days 15 hours 50 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.July 18th 20191.15 M4.4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)
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.