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.
83 K 3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: July 4th 2020
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 tart, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 30 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Raspberry tart : Stage 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 : Stage 2
Bake at 360°F (180°C) for 25 minutes.

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

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

Stage 5 - 2 min.
Raspberry tart : Stage 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 : Stage 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 : Stage 7
Place the sablé base chocolate side downwards on top of the set crémeux.

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

Stage 9 - 2 min.
Raspberry tart : Stage 9
...and turn the whole lot upside down.

Transfer onto the serving plate and remove the ring.

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

Stage 11
Raspberry tart : 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.
Keeping: 1 or 2 hours in the fridge.
Source: Home made, based on a recipe from INBP (French national bakery institute).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %1,380 RDI=130 %400 RDI=60 %3,920 RDI=200 %16,400 RDI: 200 %
Per 100 g7 RDI=3 %120 RDI=10 %40 RDI=5 %350 RDI=20 %1,450 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk, egg
How much will it cost?
  • For 1 tart : 5.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020335 K5 2 hours 25 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011341 K 14 40 min.
Financiers
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
April 14th 2020346 K 24.6 20 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018277 K 24.7 5 hours 30 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
August 3rd 2013876 K 44.7 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 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.

Back to top of page