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.
3,2963/5
Last modified on: September 5th 2018
For 1 tart, you will need:
- 1
320 g Breton sablé biscuit dough - 2
30 g white chocolate - 3
200 g Fruit crémeux - 4
300 g raspberries - 5
50 g apricot glaze - Total weight: 900 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 11 min. | 30 min. | 1 hour 41 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
15 min.
Prepare 320 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 200 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 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.
With the same basic idea, you can vary this recipe using other fruit.
Nutritional information
How much will it cost?
For 1 tart : 4.64 €
Source: Home made, based on a recipe from INBP (French national bakery institute).
More recipes?
This recipe use (among others) | Breton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: ... All |
| Raspberries: You can check-out other recipes which use it, like for example: Half-cooked chocolate cake with raspberry coulis, Framboisier, Cranachan, Raspberry muffins, Raspberry sorbet, ... All |
 | Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: ... All |
| Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Express apple tart, Apple semelles (flat apple tarts), Pear tart with almond cream, Peach and green tea tart, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.