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.
16,3133/5 for 2 ratings
Grade this recipe:

Last modified on: July 4th 2020

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.
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.
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.

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).

How much will it cost?

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 crémeuxFruit 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 doughBreton 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
RaspberriesRaspberries: 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 glazeApricot 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

Other recipes you may also like

Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
76,6594.2/5 for 19 ratings 1 hour 14 min.
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
106,5735/5 for 1 ratings 1 hour
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
258,798 714.6/5 for 46 ratings 2 hours 38 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
76,6533.5/5 for 2 ratings 12 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
99,177 14.6/5 for 11 ratings 1 hour 27 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-01-31)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page