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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.

5,8163/5 for 2 ratings

Last modified on: September 5^th 2018

For 1 tart, you will need:

1 320 g Breton sablé biscuit dough
2 30 g white chocolate
3 200 g Fruit crémeux
4 300 g raspberries
5 50 g apricot glaze
Total weight: 900 grams

Change those ingredients for: 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.

Keeping: 1 or 2 hours in the fridge.

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...

Step by step recipe

Stage 1 - 15 min.

Prepare 320 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 200 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 Step 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
812 Kcal or 3,400 Kj	10 gr	126 gr	32 gr
41 %	4 %	12 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
90 Kcal or 377 Kj	1 gr	14 gr	4 gr
5 %	<1 %	1 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
812 Kcal or 3,400 Kj	10 gr	126 gr	32 gr
41 %	4 %	12 %	5 %

% 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 : 4.64 €

Note : These prices are only approximate

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Source

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

More recipes?

This recipe uses (among others)

	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, ... All
	Raspberries: You can check-out other recipes which use it, like for example: Raspberry sorbet, Raspberry muffins, Cranachan, Framboisier, Half-cooked chocolate cake with raspberry coulis, ... All
	Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Breton apple and rhubarb tart , ... All
	Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Pear tart with almond cream, Fraisier (French strawberry cake), Strawberry tart, Express apple tart, ... All

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