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.
49K 4 3
Last modified on: July 4th 2020
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,182 Kcal or 4,949 Kj | 24 gr | 401 gr | 103 gr |
| 59 % | 9 % | 38 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 105 Kcal or 440 Kj | 2 gr | 35 gr | 9 gr |
| 5 % | 1 % | 3 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,182 Kcal or 4,949 Kj | 24 gr | 401 gr | 103 gr |
| 59 % | 9 % | 38 % | 16 % |
How much will it cost?
- For 1 tart : 5.71 €
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)
 | Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Blackcurrant and chestnut verrines, Apple and blackcurrant tarts, Breton strawberry and verbena tart, Breton apple and rhubarb tart , ... All |
 | 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 strawberry and verbena tart, Breton apple and rhubarb tart , ... All |
 | Raspberries: You can check-out other recipes which use it, like for example: Raspberry sorbet, Double raspberry tartlets, Raspberry muffins, Half-cooked chocolate cake with raspberry coulis, Framboisier, ... All |
 | Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Breton strawberry and verbena tart, Apricot and almond cream tart, How to glaze a tart , Exotic fruit tart, ... All |
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.249K3.9 46 min. February 21th 2011
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.1.1M 14.6 1 hour 47 min. February 21th 2011
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.131K4.8 2 hours 35 min. December 5th 2010
Tatin apples with mascarpone cream
Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.165K4.3 1 hour 3 min. November 20th 2011
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.183K3.8 1 hour 14 min. September 10th 2018
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-04-02)
Note: We'll never share your e-mail address with anyone else.
Post your 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.