Raspberry Tart
Raspberry Tart
Ingredients
For the Tart Shell
- 1 pound tart dough, or 1 recipe for a 9-inch tart crust
For the Filling and Garnish
- 1/2 cup raspberry jam, or raspberry coulis
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 lime
Instructions
- 1
Preheat oven to 375°F. On a lightly floured surface, roll out the tart dough to about 1/8-inch thickness. Carefully transfer the dough into a 9-inch perforated tart ring set on a baking sheet. Press the dough gently into the sides and bottom of the ring. Trim any excess dough. Prick the bottom of the tart shell with a fork several times.
⏱️ 10 min•🌡️ 375
- 2
Bake the tart shell for 15-20 minutes, or until golden brown and firm. Remove from the oven and let cool completely on a wire rack. Once cooled, carefully remove the tart ring.
⏱️ 20 min•🌡️ 375
- 3
While the tart shell cools, prepare the whipped cream. In a large bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star or round nozzle.
⏱️ 5 min
- 4
Transfer the raspberry jam or coulis to a small piping bag or a squeeze bottle.
⏱️ 2 min
- 5
Once the tart shell is completely cool, pipe a layer of raspberry jam into the center of the tart, spreading it evenly but leaving a border for the cream.
⏱️ 3 min
- 6
Pipe the whipped cream in a decorative swirl on top of the raspberry jam, starting from the outside edge of the jam and working inwards.
⏱️ 3 min
- 7
Cut about 1/4 cup of the fresh raspberries in half vertically. Arrange the halved raspberries and whole fresh raspberries decoratively on top of the whipped cream, covering the surface of the tart.
⏱️ 5 min
- 8
Pipe a small amount of the remaining raspberry jam onto the very center of the tart, over the fresh raspberries and cream, for a final touch.
⏱️ 1 min
- 9
Using a fine grater, grate fresh lime zest directly over the finished raspberry tart for an aromatic garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Tart
For the Tart Shell
- 1 pound tart dough, or 1 recipe for a 9-inch tart crust
For the Filling and Garnish
- 1/2 cup raspberry jam, or raspberry coulis
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 lime
Instructions
- 1
Preheat oven to 375°F. On a lightly floured surface, roll out the tart dough to about 1/8-inch thickness. Carefully transfer the dough into a 9-inch perforated tart ring set on a baking sheet. Press the dough gently into the sides and bottom of the ring. Trim any excess dough. Prick the bottom of the tart shell with a fork several times.
⏱️ 10 min•🌡️ 375 - 2
Bake the tart shell for 15-20 minutes, or until golden brown and firm. Remove from the oven and let cool completely on a wire rack. Once cooled, carefully remove the tart ring.
⏱️ 20 min•🌡️ 375 - 3
While the tart shell cools, prepare the whipped cream. In a large bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star or round nozzle.
⏱️ 5 min - 4
Transfer the raspberry jam or coulis to a small piping bag or a squeeze bottle.
⏱️ 2 min - 5
Once the tart shell is completely cool, pipe a layer of raspberry jam into the center of the tart, spreading it evenly but leaving a border for the cream.
⏱️ 3 min - 6
Pipe the whipped cream in a decorative swirl on top of the raspberry jam, starting from the outside edge of the jam and working inwards.
⏱️ 3 min - 7
Cut about 1/4 cup of the fresh raspberries in half vertically. Arrange the halved raspberries and whole fresh raspberries decoratively on top of the whipped cream, covering the surface of the tart.
⏱️ 5 min - 8
Pipe a small amount of the remaining raspberry jam onto the very center of the tart, over the fresh raspberries and cream, for a final touch.
⏱️ 1 min - 9
Using a fine grater, grate fresh lime zest directly over the finished raspberry tart for an aromatic garnish.
⏱️ 1 min