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.
5,3643/5 for 2 ratings
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Last modified on: September 5th 2018

For 1 tart, you will need:

Change those ingredients for: 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.
Keeping: 1 or 2 hours in the fridge.
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  • 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?
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Step by step recipe


Stage 1 - 15 min.
Raspberry tart : Photo of step #1
Prepare 320 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 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.
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 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

% 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?

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 doughBreton sablé biscuit dough: 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
RaspberriesRaspberries: You can check-out other recipes which use it, like for example: Raspberry muffins, Half-cooked chocolate cake with raspberry coulis, Framboisier, Cranachan, Raspberry sorbet, ... All
Fruit crémeuxFruit crémeux: 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
Apricot glazeApricot glaze: You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Apple semelles (flat apple tarts), Strawberry tart, Apple and pear tart, Apricot and almond cream tart, ... All

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