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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.

16,3133/5 for 2 ratings

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Last modified on: July 4^th 2020

For 1 tart, you will need:

0 350 g Breton sablé biscuit dough
1 30 g white chocolate
2 400 g Fruit crémeux
3 300 g raspberries
4 50 g apricot glaze
Total weight: 1,130 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

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 a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

1 or 2 hours in the fridge.

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.

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 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.

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 %

% 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).

How much will it cost?

For 1 tart : 5.71 €

Change currency:

Note : These prices are only approximate.

Source

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

More recipes?

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 , Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, Blackcurrant and chestnut verrines, Apple and blackcurrant tarts, ... All
	Breton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , Breton strawberry and verbena tart, Little blackcurrant and vineyard peach sablé tarts , ... All
	Raspberries: You can check-out other recipes which use it, like for example: Cranachan, Raspberry muffins, Half-cooked chocolate cake with raspberry coulis, Framboisier, Raspberry sorbet, ... All
	Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Apricot and almond cream tart, Fraisier (French strawberry cake), Pear, grapefruit and pistachio tart, Breton strawberry and verbena tart, Lemon and lime custard tart, ... All

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