Raspberry Tart Recipe

Raspberry tart recipe are a lovely pastry with raspberries, a dessert of sweet ripe raspberries, and the easiest way to go out. Quick and easy French-style pastry cream with raspberry compote. Good for the novice or pros: The crust and pastry cream portions can be made in advance so assembly is a breeze, and part of the waiting time is for a day or two. 

The raspberry preserves and fresh raspberries can be replaced with any jelly or jam, and fruit is optional. This easy, elegant dessert is made from a minimal amount of ingredients and is beautiful enough for your family and friends to be the ones to cook it. Its ingredients and easy methods are listed, so the recipe continues to help make this yummy recipe.

Ingredients of Raspberry Tart

Pastry Cream

• 1 cup milk
• ½ teaspoon vanilla extract
• 1 cup granulated sugar
• 1 cup cornstarch
• 1 teaspoon salt
• 3 egg yolks
• 3 tablespoons unsalted butter

Pastry Crust

• 1 cup unsalted butter 
• 1 cup sugar
• 1 egg white
• 1 tbsp cream or milk
• 1 teaspoon salt
• 1 cups all-purpose flour

Layers

• 2 cup raspberry preserves or jam
• 2 cup raspberries

Equipment

Equipment Needed for Raspberry Tart Recipe:

• Mixing bowls
• A tart pan 
• A rolling pin
• A whisk
• Baking sheet
• Parchment paper

How To Make

Step:1- Pastry Cream

1. Get an ice bath ready by filling a big bowl with ice and water. Place a small bowl within it and let it be.

2. Whisk together egg yolks with sugar, cornstarch, and salt in a saucepan. Add the milk, vanilla extract, and 2 tbsp butter. Whisk all out together.

3. Saucepan put over medium-high and stir the butter completely until it melts.

4. After the butter is melted, reduce the heat from the medium and cook and stir until the mixture is thicker. Cook for 1 minute from boiling bubbles, then remove from the heat.

5. Stair in the remaining 2 tablespoon butter in together and stir until smooth. Transfer the cream to a bowl on top of the ice bath. Dive the surface cover with a plastic wrap and cool for 30 minutes. Transfer the freeze to the bowl outside the ice bath. Make 3 hours or overnight cool before use.

Step:2- Pastry Crust

1. In a mixing bowl, mix the butter and sugar until it is smooth and creamy. Add egg yolk and milk and stir the mixture until smooth. Scrape the bottom of the bowl and add the flour and salt. Mix until the flour comes together and don’t overmix.

2. Wrap the dough in plastic wrap and flatten it to a disk, and chill for refrigeration for an hour.

3. Chill the dough 10 minutes and out on a flattened disk and unroll it into the 11-inch; carefully transfer to a 9-inch tart pan.

4. Fold your edges under and press down hard to form an 11 circle, then prick the bottom of the crust with a fork, line it with a parchment round, and weigh it with baking beans.

5. Bake the crust for 15-18 minutes. Take out the parchment paper and baking beans. Bake for another 7-8 minutes until the crust is brown. Set the tart shell to cool for at least thirty minutes before adding filling. Slide the crust on the a plate before filling

Step:3- Layers & Assembly

1. Sprinkle the raspberry jam under the cool pastry crust.

2. Put chilled pastry cream together in the mixing bowl and blend until creamy, then drizzle over the jam layer. Place the tart on a plate and refrigerate for at least 1 hour, up to overnight, to set. Arrange fresh raspberries over the top of the tart before serving.

3. Cut the tart, serve, and revel!

Storage Tips

Room Temperature: You can keep it 2 days at room temp. Chilling the pastry cream in the fridge and wrapping up the shell to keep it at room temp.

Refrigerator: Cover a dessert tart with plastic wrap and refrigerate for up to two days. Nevertheless, you should definitely eat the tart as soon as the raspberries are added on top

Nutrition

• Calories: 410 kcal
• Carbohydrates: 45g
• Calcium: 90mg
• Cholesterol: 165 mg
• Fiber: 1g
• Fat: 20g
• Saturated Fat: 10g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 1g
• Sugar: 25g
• Sodium: 250mg
• Potassium: 130mg
• Protein: 5g
• Iron: 1mg

FAQ

Can I prepare a tart crust earlier, and for how long?

A: YES! You can prepare the tart crust a day or two ahead of when you plan to do the final fill and bake and then keep it in the refrigerator until you’re good to go.

Frozen will do just fine for Zam raspberry tart recipe, right?

A: Since these work fine even when frozen, just take them out to thaw a little bit and drain some liquid so you don’t add extra moisture to whatever you are about to prepare.

How do I prepare the crust to be gluten-free?

A: Substitute the all-purpose flour with any gluten-free flour blend. Ensure that all other ingredients used are also gluten-free.

Conclusion

The raspberry tart recipe is an easy yet elegant treat sure to please everyone. The buttery crust and the sweet dessert of raspberry nicely balance each other out. Whether people are coming over or you want to treat yourself, this simple recipe will direct you through the process of turning out a delicious dessert. Happy baking and enjoy.