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Raspberry Tart Recipe, Variations, and Baking Tips

Written by MasterClass

Last updated: Feb 25, 2022 • 5 min read

Crisp, sweet pastry crust is the base for this simple raspberry tart. A thin layer of raspberry jam and a whipped cream cheese filling make it reminiscent of a cheesecake, without the need for a bain-marie or second bake. You can prepare each tart component ahead of time and assemble it later, making this recipe perfect for parties and holiday spreads.

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What Is a Raspberry Tart?

A raspberry tart is a versatile summer dessert made with a buttery pastry crust, creamy filling, and fresh raspberries. To make this French-style tart, blind-bake the tart shell until it’s golden brown, then fill the cooled shell with a layer of jam and sweetened whipped cream cheese or pastry cream before garnishing it with a generous topping of fresh berries.

5 Raspberry Tart Variations

You can use any number of creamy fillings to make your own variation on this versatile dessert.

  1. 1. Chocolate: A layer of chocolate ganache elevates this tart to another level of decadence. Simply mix equal parts melted chocolate and heavy cream until smooth, then pour the ganache into the baked tart shell and let it cool before adding the fresh fruit topping.
  2. 2. Lemon curd: If you’re looking for even more of a tangy flavor, a layer of lemon curd adds brightness and zing. Use store-bought curd or make your own with this easy lemon curd recipe.
  3. 3. Mixed fruit: Fresh raspberries pair well with other seasonal fruit, like blueberries and strawberries. Feel free to decorate your tart with a mix of different berries or sliced fruits. If using stone fruits, toss the slices with lemon juice to prevent oxidation.
  4. 4. Pastry cream: Basic vanilla pastry cream, the traditional filling for any variety of fruit tart, accentuates the delicate raspberry flavor. For a classic version, learn how to make Chef Dominique Ansel’s pastry cream.
  5. 5. Vanilla ice cream: For a fruit-forward take on this tart, fill the pastry with jam and berries, and serve it à la mode with a scoop of vanilla ice cream as a topping.

4 Tips for Making a Raspberry Tart

Here’s how to make a crisp crust and creamy filling at home.

  1. 1. Use the right tart pan. A fluted tart pan with a removable bottom makes releasing and filling this tart a much easier process. The fluted edges look elegant and tidy, while the removable bottom makes it easy to transfer to the cutting board for slicing.
  2. 2. Roll the dough between two parchment sheets. Tart dough is delicate and reminiscent of shortbread. It can easily dry out if you add too much flour during the rolling process. To prevent sticking, and make the transfer to the tart pan easier, roll the dough out between two sheets of parchment paper.
  3. 3. Fully bake the crust. Unlike some pie crusts, which get blind-baked, filled, and baked a second time, this tart shell only gets baked once, so make sure to bake it all the way through before cooling and filling.
  4. 4. Assemble close to serving time. To prevent a soggy bottom, assemble the tart close to when you plan to serve it. Brushing the crust with egg white while blind-baking and adding a jam layer help keep the crust crisp, but moisture from the filling will still seep through after some time.

Classic Raspberry Tart Recipe

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makes

1 9-inch tart

prep time

30 min

total time

1 hr 10 min

cook time

40 min

Ingredients

For the crust:

For the filling:

To assemble:

Note: The total time does not include 1 hour and 20 minutes of inactive time.

Make the crust:

  1. 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar until creamy and fluffy, about 2 minutes.

  2. 2

    Add the egg yolk and beat until the yolk is fully combined, another minute or so.

  3. 3

    Remove the bowl from the stand mixer. Use a rubber spatula or wooden spoon to stir in the salt and flour until no dry spots remain and the dough forms into one mass. Take care not to overmix.

  4. 4

    Gather the dough into a ball, then flatten it into a disc.

  5. 5

    Wrap the dough disc in plastic wrap and chill it in the refrigerator for at least 1 hour, or up to one day.

  6. 6

    When ready to roll, remove the dough from the refrigerator and let it temper for 20 minutes.

  7. 7

    Lay a piece of parchment paper on your work surface, set the unwrapped dough onto the paper, then lay another piece of parchment paper on top of the dough.

  8. 8

    Roll the dough into a large circle, about 11 inches in diameter.

  9. 9

    Peel away the top layer of parchment paper, invert the dough onto a 9-inch tart pan, and peel away the second layer.

  10. 10

    Gently press the dough into the edges of the pan, making sure to keep the shape of the bottom perimeter and fill the entire pan. Trim away any excess dough carefully with a paring knife.

  11. 11

    Slide the pan onto a baking sheet for easy maneuvering.

  12. 12

    Wrap the dough lightly in plastic. Chill the dough while the oven preheats to 375 degrees Fahrenheit.

  13. 13

    Line the chilled dough with parchment paper or aluminum foil, and fill it with pie weights or baking beans.

  14. 14

    Bake the tart shell until the edges begin to brown, about 30 minutes.

  15. 15

    Gently remove the paper or foil and weights, and lightly brush the entire crust with a thin layer of egg white.

  16. 16

    Return the tart shell to the oven and bake until the whole crust is golden brown, another 10 minutes or so.

  17. 17

    Remove the shell from the oven, and let the crust cool completely at room temperature, about 30 minutes.

Make the filling:

  1. 1

    In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form.

  2. 2

    With the mixer still running, add softened cream cheese, 2 ounces at a time, until fully incorporated.

  3. 3

    Using a rubber spatula, scrape down the sides of the bowl, then add powdered sugar and vanilla.

  4. 4

    Continue whipping until you have a fluffy and smooth mixture.

  5. 5

    Taste and adjust sweetness as desired. Chill the filling in the refrigerator until you’re ready to assemble the tart.

Assemble the tart:

  1. 1

    When ready to assemble, spread the jam across the bottom of the cooled tart crust in an even layer.

  2. 2

    Spread the cream cheese filling over the jam layer, using an offset spatula to create a smooth, flat surface.

  3. 3

    Arrange the berries in an even layer to cover the entire surface of the tart.

  4. 4

    To slice, place the tart pan on top of a wide rounded surface, like a coffee can, and gently pop the side off.

  5. 5

    Gently transfer the tart to a cutting board, sliding the removable bottom out from underneath it.

  6. 6

    Serve within 1 hour of assembling the tart.

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