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.
75 K 3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: July 4th 2020
For 1 tart, you will need:

Change these quantities to make:
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
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
Bake at 360°F (180°C) for 25 minutes.

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

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

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

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

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

Transfer onto the serving plate and remove the ring.

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

Stage 11
Raspberry tart
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 Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 1 tart : 5.75 €

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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)
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