Raspberry Tart Recipe: A Sweet and Tangy Dessert for Every Occasion
A delicate, mouthwatering dessert that marries the sweetness of fresh raspberries with a creamy, velvety mascarpone filling—this Raspberry Tart is a treat that will elevate any gathering. Its buttery, flaky crust provides the perfect foundation for the rich raspberry-flavored cream, making it a perfect choice for birthdays, tea parties, or just a sweet indulgence on any given day. Let’s walk through how to make this beautiful, delicious tart that is sure to impress.
Ingredients for Raspberry Tart
| Ingredient | Quantity |
|---|---|
| Butter | 150g |
| All-purpose flour (00) | 250g |
| Powdered sugar | 100g |
| Egg yolks | 2 |
| Lemon zest | 1 lemon |
| Fresh raspberries | 400g |
| Gelatin sheets | 7g |
| Powdered sugar (for the filling) | 100g |
| Heavy cream (fresh) | 200g |
| Mascarpone cheese | 500g |
| Lemon juice | 35ml |
| Additional fresh raspberries (for decoration) | 500g |
Instructions for Raspberry Tart
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Preparing the Shortcrust Pastry
Start by making the pastry for the tart crust. In a food processor, combine the sifted all-purpose flour with cold butter (cut into small cubes). Add powdered sugar and egg yolks in the center. Pulse until the mixture becomes a coarse dough. Then, work the dough briefly by hand to bring it together into a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This resting period will help the dough firm up, making it easier to roll out later. -
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Making the Raspberry Cream Filling
While the pastry is resting, focus on preparing the raspberry cream filling. Begin by soaking the gelatin sheets in cold water for about 10 minutes, ensuring they soften completely.Next, squeeze fresh lemon juice into a blender or food processor and add the 400g of raspberries. Puree the mixture until smooth and strain it through a fine sieve to remove the seeds. You should have a smooth, seedless raspberry puree to work with.
Now, dissolve the softened gelatin in a small amount of warm water, then fold it into the raspberry puree. Add the mascarpone cheese, along with powdered sugar, and blend until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the raspberry-mascarpone mixture, ensuring that the cream is fully incorporated. Once the mixture is homogenous, cover it with plastic wrap and set it aside to chill.
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Baking the Tart Crust
Once the dough has rested in the fridge, take it out and roll it out on a lightly floured surface to about 1cm thickness. Roll the dough onto your rolling pin and transfer it to your tart pan. Press the dough gently into the pan, ensuring it is evenly distributed along the bottom and sides.Using a fork, prick the bottom of the tart shell to prevent air bubbles from forming while baking. Line the tart with parchment paper and fill it with pie weights or dried beans to keep the dough from puffing up during baking.
Preheat your oven to 180°C (160°C for fan-forced). Bake the tart shell for 30 minutes in a static oven or 20 minutes in a fan-forced oven, until golden and crisp. After baking, remove the tart from the oven, discard the parchment paper and weights, and return the shell to the oven for an additional 5 minutes to dry the base. Allow the tart shell to cool completely before removing it from the pan.
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Assembling the Tart
Once the tart crust has completely cooled, it’s time to fill it with the raspberry cream. Take your prepared cream mixture and transfer it into a piping bag (without a nozzle). Carefully pipe the cream onto the tart, starting from the edges and working your way toward the center, creating concentric circles. Once the entire surface is covered, smooth out the top with a spatula for an even finish. -
Decorating the Tart
To finish the tart, gently scatter the remaining fresh raspberries over the top of the cream. This not only adds a beautiful pop of color but also enhances the flavor with bursts of fresh raspberry. -
Chill and Serve
Refrigerate the assembled tart for at least 2 hours, or until ready to serve, to allow the flavors to meld and the cream to set perfectly. Slice the tart with a sharp knife, and enjoy the symphony of flavors with each bite. The creamy mascarpone, tart raspberries, and buttery crust make for an unforgettable dessert that’s perfect for any occasion.
Tips for the Best Raspberry Tart
- Make Ahead: This tart can be made in advance and stored in the refrigerator for up to two days. The flavors only improve as they sit.
- Gelatin Substitute: If you prefer a vegetarian or vegan option, agar-agar can be used in place of gelatin for a similar set.
- Crust Variations: If you want a gluten-free version, substitute the all-purpose flour with a gluten-free blend. For a nutty flavor, consider adding ground almonds to the pastry dough.
- Extra Sweetness: If you prefer your filling sweeter, feel free to adjust the amount of powdered sugar in the mascarpone cream.
This Raspberry Tart is sure to be the star of any dessert table, combining a buttery, crisp crust with a creamy, tangy filling and topped with juicy raspberries. With its vibrant color and delightful taste, it’s the perfect way to end a meal or impress guests at a special event.
