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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.
86 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 €
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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 , Breton strawberry and verbena tart, Blackcurrant and chestnut verrines, ... 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 apple and rhubarb tart , Breton strawberry and verbena tart, ... See them all 3
Raspberries
Like these other recipes: Double raspberry tartlets, Raspberry muffins, Cranachan, Half-cooked chocolate cake with raspberry coulis, Raspberry sorbet, ... See them all 6
Apricot glaze
Like these other recipes: Tarte Jurassienne, Plum tart "En passant par la Lorraine", Pear, grapefruit and pistachio tart, Cherry and pistachio tarts, Tarte Bourdaloue, ... See them all 23
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