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.
It's a bit more complicated than a normal tart, but the result is well worth the effort.
5,4633/5 for 2 ratings
Last modified on: September 5th 2018
For 2 tarts, you will need:
- 1
640 g Breton sablé biscuit dough - 2
60 g white chocolate - 3
400 g Fruit crémeux - 4
600 g raspberries - 5
100 g apricot glaze - Total weight: 1,800 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 hours in the fridge.
| Preparation | Cooking | Start 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?
Step by step recipe
Stage 1 - 15 min.
Prepare 640 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 60 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 400 g Fruit crémeux with raspberries and pour into a dessert ring 8.5 inches (22 cm) diameter.
Leave to cool.
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.
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.
With the same basic idea, you can vary this recipe using other fruit.
Nutritional information
How much will it cost?
- For 2 tarts : 9.27 €
- Per tart : 4.64 €
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 muffins, Framboisier, Cranachan, Half-cooked chocolate cake with raspberry coulis, Raspberry sorbet, ... All |
 | Fruit 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 glaze: You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Pear, grapefruit and pistachio tart, Strawberry tart, Breton strawberry and verbena tart, Apple and pear tart, ... All |
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