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The dessert, Chic bistro

Raspberry tart

This raspberry tart is a summer dessert for 6, with an almond shortcrust shell and a pastry cream lightened with whipped cream. It takes about 1 hour of active work, medium difficulty, for a cost of €3.10 per person. The shell and cream are made the day before, leaving only the assembly and glaze for right before guests arrive. The key to success is a well browned shell and a cream whisked smooth before folding in the whipped cream.

The great summer classic, a raspberry tart with light pastry cream, and you can make everything the day before.

Raspberry tart
For
6 people
Work
1 h
Total time
3 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.10
Calories per person
490 kcalcalculated by Kiloach, your weight coach

This is the summer tart, the one you set in the middle of the table when raspberries are at their best. The almond shortcrust shell brings the crunch, the pastry cream lightened with whipped cream stays light on the tongue, and the tightly packed raspberries give it that color that announces a celebration before anyone takes a bite.

It is a great fit for a family dinner or a summer gathering with friends, especially when you are hosting a crowd and want a dessert that looks impressive without eating up your evening. It pairs well with a simple, summery menu, where it becomes the real highlight of the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 40
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps
  4. When it's time to serve Nothing to do

The day before, make the pastry, blind bake the shell, and prepare the pastry cream, keeping both chilled in separate containers. Right before guests arrive, whisk the cream smooth, fold in the whipped cream, fill the shell, and arrange the raspberries. At the very last moment, brush the fruit with warmed jelly so it shines as you bring the tart to the table.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Powdered sugaroften in the pantry 90 g
  • Almond flour 30 g
  • Sugaroften in the pantry 100 g
  • Cornstarchoften in the pantry 40 g
  • Vanilla bean 1
  • Red currant jellyoften in the pantry 3 tbsp

Dairy

  • Cold butter 125 g
  • Egg 1
  • Whole milk 50 cl
  • Egg yolks 5
  • Heavy cream 15 cl

Fruits and vegetables

  • Raspberries 500 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the flour with the diced cold butter, add the powdered sugar, almond flour, and egg, form a ball without kneading, and let it rest in the fridge. 1 h

    Work the dough with your fingertips, the warmth of your palms melts the butter and toughens the dough.

  2. Roll out the dough, line a 26 cm pan, prick it, and blind bake at 180°C with baking beans, then remove them to brown the base. 30 min

    Finish baking without the beans for 5 more minutes, the base should turn golden, not pale.

  3. Heat the milk with the vanilla, whisk the yolks, sugar, and cornstarch, pour in the hot milk, then return to the heat while whisking until it thickens. 10 min

    Whisk constantly into the corners of the pan, that is where the cream catches and scorches.

  4. Press plastic wrap directly onto the cream and chill it, then store the baked shell in an airtight container.

    The wrap must touch the cream, otherwise a skin forms and leaves lumps.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Whisk the cream smooth, fold in the whipped cream, fill the shell, and arrange the raspberries tightly packed.

    Place the raspberries tip side up, the tart looks fuller and more even.

  2. Warm the red currant jelly with a spoonful of water and brush it over the fruit with a pastry brush to make it shine.

    Do this at the very last minute, the jelly loses its shine if the tart sits too long.

Our tips to get it right

  • Pick firm, dry raspberries, fruit that is too ripe releases moisture and softens the cream within hours.
  • Whip the cream very cold, in a bowl straight from the fridge, it whips up faster and holds its shape better once folded into the pastry cream.
  • If you do not have red currant jelly, warmed and blended apricot jam works just as well to glaze the fruit.

The variations

  • Swap the raspberries for blueberries or a mix of red berries depending on what looks best at the market.
  • For a quicker version, use a store bought shortcrust shell and pastry cream made the day before, leaving only the assembly for the day of.
  • For kids, go lighter on the jelly glaze and serve smaller slices with a bit of extra whipped cream on the side.

What to serve it with

  • Coffee or iced tea after the meal
  • A red berry salad before dessert
  • A light sweet white wine

Storage

The assembled tart keeps 24 hours in the refrigerator, covered or under a dome, though it loses some of its crispness after the first day. The baked shell and the pastry cream freeze separately, unassembled, for up to a month. Never freeze the tart once it is topped with fresh raspberries.

Questions about this recipe

Can you use frozen raspberries?

You can, but they release a lot of water as they thaw, which softens the cream. If you have no choice, drain them well on paper towels before placing them on the tart.

Why does the dough need to rest in the fridge?

Resting relaxes the gluten formed while shaping, which keeps the dough from shrinking in the oven. It also firms up the butter again, giving a crisper shell once baked.

How do you keep the shell from going soggy?

Brush the cooled shell with melted white chocolate before adding the cream, as the recipe's tip suggests. This thin layer seals the pastry and keeps it crisp for several hours.

Can this tart be made for more than 6 people?

Yes, double the quantities and use two 26 cm pans or one large rectangular pan. Keep the same baking times, just watch the color of the shell as it bakes.

Can a raspberry tart be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 4 steps, before the guests arrive, 2 steps.

How long does it take to make a raspberry tart?

Allow 3 h 20 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a raspberry tart?

About 490 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a raspberry tart cost?

About €3.10 per person, that's €18.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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