Raspberry tart

Step by step recipe:

  1. 15 min.Raspberry tart : Photo of step #1
    Prepare 320 g Breton sablé biscuit dough and flatten out into a tart ring 8.5 inches ( 22 cm) diameter.
  2. 25 min.Raspberry tart : Photo of step #2
    Bake at 360°F (180°C) for 25 minutes.
  3. 3 min.Raspberry tart : Photo of step #3
    Turn out and leave to cool on a wire rack.
  4. 5 min.Raspberry tart : Photo of step #4
    Melt 30 g white chocolate over a bain-marie.
  5. 2 min.Raspberry tart : Photo of step #5
    Use a brush to coat the top of the tart base with a thin layer of melted white chocolate.
  6. 35 min.Raspberry tart : Photo of step #6
    Prepare 200 g Fruit crémeux with raspberries and pour into a dessert ring 8.5 inches (22 cm) diameter.

    Leave to cool.
  7. 2 min.Raspberry tart : Photo of step #7
    Place the sablé base chocolate side downwards on top of the set crémeux.
  8. 2 min.Raspberry tart : Photo of step #8
    Place a large plate on top to make turning over easier...
  9. 2 min.Raspberry tart : Photo of step #9
    ...and turn the whole lot upside down.

    Transfer onto the serving plate and remove the ring.
  10. 10 min.Raspberry tart : Photo of step #10
    Arrange a layer of raspberries on the tart, then brush with an apricot glaze.
  11. Raspberry tart : Photo of step #11
    Your superb raspberry tart is ready.

Remarks:

A different method: at Step 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.

Source:

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

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