Raspberry tart


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.
44K 4 3
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Last modified on: July 4th 2020

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 11 min.30 min.1 hour 41 min.
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Step by step recipe


Stage 1 - 15 min.
Raspberry tart : Photo of step #1
Prepare 350 g Breton sablé biscuit dough and flatten out into a tart ring 8.5 inches ( 22 cm) diameter.

Stage 2 - 25 min.
Raspberry tart : Photo of step #2
Bake at 360°F (180°C) for 25 minutes.

Stage 3 - 3 min.
Raspberry tart : Photo of step #3
Turn out and leave to cool on a wire rack.

Stage 4 - 5 min.
Raspberry tart : Photo of step #4
Melt 30 g white chocolate over a bain-marie.

Stage 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.

Stage 6 - 35 min.
Raspberry tart : Photo of step #6
Prepare 400 g Fruit crémeux with raspberries and pour into a dessert ring 8.5 inches (22 cm) diameter.

Leave to cool.

Stage 7 - 2 min.
Raspberry tart : Photo of step #7
Place the sablé base chocolate side downwards on top of the set crémeux.

Stage 8 - 2 min.
Raspberry tart : Photo of step #8
Place a large plate on top to make turning over easier...

Stage 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.

Stage 10 - 10 min.
Raspberry tart : Photo of step #10
Arrange a layer of raspberries on the tart, then brush with an apricot glaze.

Stage 11
Raspberry tart : Photo of step #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.
Keeping
1 or 2 hours in the fridge.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,182 Kcal or 4,949 Kj24 gr401 gr103 gr
59 %9 %38 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
105 Kcal or 440 Kj2 gr35 gr9 gr
5 %1 %3 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
1,182 Kcal or 4,949 Kj24 gr401 gr103 gr
59 %9 %38 %16 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 1 tart : 5.71 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made, based on a recipe from INBP (French national bakery institute).
This recipe uses (among others)
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