This double raspberry tart is a delicious fresh and creamy dessert. It combines a Pâte Sucrée crust (sweet shortcrust pastry) filled with a homemade raspberry curd and topped with jam-filled fresh raspberries. This tart is perfect for a special occasion or to enjoy as a Summer dessert.
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Why we love this recipe
If you're looking for a dessert that's not too heavy but still absolutely delicious and moreish, this raspberry tart recipe is for you. Packed with fresh raspberry flavours and a buttery Pâte Sucrée tart crust, this dessert is simply bursting with flavours!
The raspberry curd filling not only has a gorgeous, bright colour, it is also incredibly creamy and flavourful. The fresh raspberries pressed into the curd are filled with raspberry jam for that extra pop of colour and taste, just like for my Chocolate Raspberry Tart.
What I love about this recipe is that it's simple enough for beginner bakers but looks impressive enough to serve at a dinner party or special occasion!
Ingredients
What is raspberry tart made of:
Scroll down to recipe card below for all quantities
For the Pâte Sucrée (sweet shortcrust pastry):
- Wet Ingredients: very soft unsalted Butter, Icing Sugar (or Confectioner's Sugar) and an Egg (medium to large size, at room temperature).
- Dry Ingredients: a mix of Almond Meal (or Almond Flour), Plain / All-Purpose Flour and a pinch of Fine Salt.
You can substitute the almond meal for the same amount of flour if you need to make this raspberry tart nut-free.
For the Raspberry Curd:
- Raspberries : fresh or frozen raspberries blended into a thin puree. You can use store-bought raspberry puree as long as it is made out of 100% raspberries (with no added sugar).
- Eggs: large egg yolks, at room temperature (make sure they are not cold or they might curdle when you start cooking the curd). You can keep the egg whites to make Financiers for example.
- Butter: unsalted butter at room temperature (but not too soft). I cut them into small cubes so that they melt quickly into the curd.
- Cornstarch: used to thicken the curd a bit more and get a stable filling so you can get a clean cut through the tart. You can substitute it for all-purpose flour if preferred.
Optionally, you can add a little bit of vanilla extract or some lemon zest. The curd is tangy enough on its own, I don't recommend adding lemon juice to it.
To finish the raspberry tart:
- Raspberries: you will want to use fresh raspberries here, not frozen.
- Raspberry Jam: homemade or store-bought. This is optional but a great way to decorate the raspberry tart!
How to make Raspberry Tart step-by-step
1. Making the Sweet Shortcrust Pastry
The Pâte Sucrée can be made in advance and kept in the fridge unbaked for 24 hours, or at room temperature once baked for 24 hours.
- Photo 1: Place the soft butter and sifted icing sugar in the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Cream together for a couple of minutes or until just smooth.
- Photo 2: Add the egg and almond meal, and mix until just combined. Stop to scrape the side of the bowl if needed. You should get a thick, coarse paste.
- Photo 3: Add sifted flour and salt.
- Photo 4: Mix on low and stop as soon as the dough comes together into a rough mixture. Make sure not to over-mix the pastry as we want to avoid creating too much gluten.
- To check that the pastry dough is ready, press some of the crumbs together in your hand. They should stick together.
Traditionally, once the flour has been roughly incorporated, the pastry is finished by hands with a technique called "fraisage". The dough is pressed out with the palm of your hand in a way to get a very smooth, malleable dough.
2. Rolling the pastry and lining the tart pan
- Place the pastry over a large sheet of baking paper or parchment paper. Bring it together into a ball, cover with a second sheet of baking paper and gently press with your hands to slightly flatten it.
- Photo 5: roll the pastry to be about about 4 mm (1/6 inch) thick. I recommend using a rolling pin with thickness rings to get an even thickness.
- Place the flat dough on a large baking tray and refrigerate for at least 1 hour, or up to 24 hours.
- Peel off the baking paper and place the pastry inside a 24 cm (9,5-inch) tart pan, preferably with a removable bottom. If the pastry is too hard, leave it at room temperature for a couple of minutes.
I used a perforated tart pan which provides the best even baking to the pastry.
- Photo 6: Gently bend the pastry down into the corner of the tart tin to create a 90 degree angle. If it cracks, simply patch it up with your fingers. If it gets too soft, place back in the fridge for a few minutes.
- Photo 7: Using a small pairing knife, cut off any excess pastry. Place back in the fridge for at least 2 hour - preferably overnight (up to 24 hours).
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- Photo 8: Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). Dock the pastry (prick the bottom of the pastry with a fork) and place in the freezer while the oven is preheating.
- Bake for 40 to 45 minutes or until lightly golden and completely dry. Optionally, you can brush the pastry with some egg white 5 minutes before the end of the baking time to "seal" the pastry.
If the pastry has been properly chilled and rested, you won't need any pie weights, beans or rice to weigh it down.
- Set aside to cool down completely.
3. Preparing the raspberry curd filling
- Place the fresh or thawed frozen raspberries (well drained) in a small jug or bowl (if using an immersion blender) - or in your regular blender. Blend until completely smooth.
- Photo 9: Place a fine mesh strainer over a non-reactive medium saucepan and pour the raspberry puree through it. Press the raspberry puree through the strainer using a spatula. Discard any leftover seeds or lumps.
- Photo 10: Mix in the egg yolks and sugar, then the cornstarch.
- Place the saucepan over the stove on low heat. Cook for 3 to 4 minutes while constantly stirring with a heat-proof spatula or wooden spoon. The sugar should have dissolved and the mixture should have started to very slightly thicken.
Make sure to stay on the lowest heat or the eggs might cook too quickly and start to scramble. This would give you a curdled or lumpy curd.
- Photo 11: Add the cubed butter a little bit at a time and whisk until completely melted in the mixture. Continue to add butter until it has all been fully incorporated.
- Photo 12: continue to cook and stir for about 5 minutes (more or less depending on the heat and size of saucepan). The curd should have thickened and coat the back of a spoon or spatula.
Ideally, use a kitchen thermometer to check if the curd is cooked. The curd is ready when it reaches around 82 degrees Celsius (180 degrees Fahrenheit).
Optionally, pour again through a fine mesh sieve to remove any leftover seeds or bits of cooked egg.
4. Assembling the tart
- Photo 13: Pour the warm curd inside the cooled down tart crust.
- Photo 14: Using a small offset spatula, spread the raspberry curd into an even layer.
- Place in the fridge to chill and set for 1 hour. The curd should have started to set but still feel slightly soft.
- Photo 15: Wash the fresh raspberries and pat them dry. Press them into the raspberry curd, hollow side facing up.
- Photo 16: Place some raspberry jam in a pastry bag and cut a very small hole at the tip. Pipe some raspberries jam inside each raspberry to fill them.
Alternatively, you could also use some Raspberry Compote or Raspberry Coulis instead of raspberry jam.
- Place back in the fridge for at least 2 hours to allow for the raspberry curd to set completely before serving.
Recipe FAQs
For the raspberry curd, yes! Simply make sure the raspberries are fully thaw and drain any water that might remain once defrosted. You will need to use fresh raspberries for the topping.
I personally love the special buttery crunch that a Pâte Sucrée adds to this raspberry tart, but if you are after a pastry that is a bit more flaky, you can use my Pâte Sablée recipe.
Although I do not recommend freezing the finished tart, you can freeze to pastry either raw or once baked (preferably the raw one).The unbaked pastry can be frozen either rolled out flat and wrapped with baking paper or plastic wrap, or lined in the tart pan and covered with plastic wrap.
Love raspberry and chocolate? Once the raspberry curd has completely set, you can pour or drizzle some melted chocolate over it - or simply follow my Chocolate Raspberry Tart recipe.
You can use other berries to make this recipe as well, or substitute some of the raspberries with strawberries, blackberries or blueberries for example.
Tips & Troubleshooting
- The tart pastry is very sticky and hard to roll - or too dry and breaking: you might need to add a little bit more flour or a few drops of cold water. This could be because of the size of the egg, the type of butter or the brand of flour you used.
- The pastry is cracking or breaking when I line the tart pan: it might be a bit too cold or a bit too warm. Leave at room temperature for a couple of minutes to soften it, or back in the fridge to harden again. This tart dough is very forgiving and any cracks can be patched up with your fingers.
- The key to get a tart crust that does not shrink or collapse in the oven is to rest and chill the pastry for a long time every time you handle it. For the best result, leave the pastry to rest in fridge overnight once lined inside the tart pan.
- The raspberry curd is lumpy: this may happen if the heat is too high and the curd starts to boil. It should only ever go as high as a simmer. To smooth it out, pour the curd through a fine mesh sieve to remove the cooked eggs. If still required, try to blend it with an immersion blender.
- For extra smooth raspberry curd, strain the mixture after it has finished cooking. This will remove any leftover raspberry seeds and bits of cooked egg yolks. I personally like the texture that a few seeds add to the curd, but it is up to you!
Storing & Freezing
This raspberry tart is great to make ahead as it requires quite a bit of chilling - both for the tart pastry and for the curd filling to set.
The tart pastry can be stored either unbaked in the fridge for 24 hours, or at room temperature for 1 day once baked (and un-filled). Once filled with the curd, it should be kept in the fridge and is best eaten within 2 days.
The pastry can be frozen (preferably un-baked), either rolled flat and fully wrapped or already lined inside the tart pan. The finished tart should only be served fresh.
I am so excited to share that my debut cookbook
"Bite-Sized French Pastries for the Beginner Baker"
was released in December 2023!
Recipe
Raspberry Tart
Ingredients
Pâte Sucrée Pastry
- 100 gr Unsalted Butter - soft, at room temperature
- 50 gr Icing Sugar - sifted
- 1 large Egg
- 40 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Raspberry Curd Filling
- 300 gr Raspberries - fresh or frozen, thawed
- 6 Egg Yolks
- 120 gr Caster Sugar
- 150 gr Unsalted Butter - at room temperature
- 15 gr Cornstarch
Toppings
- 200 gr Raspberries - fresh
- 50 gr Raspberry Jam - optional
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Pâte Sucrée Pastry
- In the bowl of your mixer, cream the soft butter and sifted icing sugar for a couple of minutes or until just smooth. Stop to scrape the bowl if required.
- Mix in the egg and almond meal to get a thick, coarse paste. Add the flour and salt and mix on low, stopping as soon as the dough comes together into a rough mixture (see note 1).
- Bring the dough together into a ball and place between two large sheets of baking paper / parchment paper. Press with your hand to flatten the pastry, then roll using a rolling pin (see note 2) into a large disk that is about 4 mm (1/6 inch) thick.
- Place the flat dough on a large baking tray and refrigerate for at least 1 hour, or up to 24 hours.
- Leave at room temperature for a couple of minutes to soften the pastry then peel off the baking paper and place the pastry inside a 24 cm (9,5-inch) tart pan. Gently bend the pastry down into the corner of the tart tin to create a 90 degree angle (see note 3).
- Cut off any excess pastry with a small pairing knife. Place back in the fridge for at least 2 hour - preferably overnight (up to 24 hours).
- Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). Dock the pastry (prick the bottom of the pastry with a fork) and place in the freezer while the oven is preheating. Bake for 40 to 45 minutes or until lightly golden and completely dry (see note 4). Set aside to cool down completely.
Raspberry Curd Filling
- Blend the raspberries (fully thawed and drained if using frozen raspberries) until completely smooth, using a regular blender or immersion blender. Pour the raspberry puree through a fine mesh strainer placed over a non-reactive medium saucepan. Press the puree through the strainer using a spatula and discard any leftover seeds or lumps.
- Mix in the egg yolks and sugar, then the cornstarch. Place on the stove on low heat and cook for 3 to 4 minutes while constantly stirring with a heat-proof spatula. The sugar should have dissolved and the mixture should have started to very slightly thicken (see note 5).
- Add the cubed butter a little bit at a time and whisk until completely incorporated into the mixture. Continue to cook and stir for about 5 minutes (more or less depending on the heat and size of saucepan) or until the curd has thickened and coats the back of a spoon or spatula (see note 6).
- Optionally, pour again through a fine mesh sieve to remove any leftover seeds or bits of cooked egg.
Assembling the tart
- Pour the warm curd inside the baked tart crust and spread it into an even layer using a small offset spatula. Place in the fridge to chill and set for 1 hour; the curd should have started to set but still feel slightly soft.
- Wash and pat dry the fresh raspberries. Press them into the raspberry curd, hollow side facing up.
- Place the raspberry jam in a pastry bag and cut a very small hole at the tip. Pipe some raspberries jam inside each raspberry to fill them.
- Place back in the fridge for at least 2 to 3 hours to allow for the raspberry curd to set completely before serving.
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Notes
- Make sure not to over-mix the pastry as we want to avoid creating too much gluten. To check that the pastry dough is ready, press some of the crumbs together in your hand. They should stick together.
- I recommend using a rolling pin with thickness rings or thickness strips to get an even thickness.
- If the pastry is too hard and not malleable, leave for a few more minutes at room temperature. If it gets too soft, place back in the fridge for a few minutes. If the pastry cracks, simply patch it up with your fingers.
- Optionally, you can brush the pastry with some egg white 5 minutes before the end of the baking time to "seal" the pastry. If the pastry has been properly chilled and rested, you won't need any pie weights, beans or rice to weigh it down.
- Make sure to stay on the lowest heat or the eggs might cook too quickly and start to scramble. This would give you a curdled or lumpy curd.
- Ideally, use a kitchen thermometer to check if the curd is cooked. The curd is ready when it reaches around 82 degrees Celsius (180 degrees Fahrenheit).
Nutrition
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