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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.

64K 3/5 based on 4 reviews

Last modified on: July 4^th 2020

Keywords for this recipe:

For 3 tarts, you will need:

1 0 kg 4 g Breton sablé biscuit dough
2 ½ cup white chocolate
3 0 kg 5 g Fruit crémeux
4 0 kg 4 g raspberries
5 0 kg apricot glaze

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 11 min.	30 min.	1 hour 41 min.

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Step by step recipe

Stage 1 - 15 min.

Prepare 0 kg 4 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 ½ cup 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 0 kg 5 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 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
11,748 Kcal or 49,187 Kj	247 gr	4,134 gr	1,202 gr
587 %	95 %	390 %	182 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
347 Kcal or 1,453 Kj	7 gr	122 gr	35 gr
17 %	3 %	12 %	5 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,916 Kcal or 16,396 Kj	82 gr	1,378 gr	401 gr
196 %	32 %	130 %	61 %

% 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).

Possible allergens in this recipe: Gluten, Milk, Egg

How much will it cost?

For 3 tarts : 17.13 €
Per tart : 5.71 €

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)

	Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Breton apple and rhubarb tart , Blackcurrant and chestnut verrines, Breton strawberry and verbena tart, Apple and blackcurrant tarts, ... All
	Breton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, Breton apple and rhubarb tart , ... All
	Raspberries: You can check-out other recipes which use it, like for example: Double raspberry tartlets, Cranachan, Half-cooked chocolate cake with raspberry coulis, Raspberry muffins, Framboisier, ... All
	Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Apple and pear tart, Plum tart "En passant par la Lorraine", Lemon and lime custard tart, How to glaze a tart , Pear tart with almond cream, ... All

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