Raspberry Tart
A good raspberry tart needs a crisp, buttery base and a filling that holds its shape when you slice it. This one has a sweet shortcrust shell, a smooth white chocolate cream and a generous layer of fresh raspberries on top. The tart takes about 5 hours from start to finish, but most of that is chilling, and the baked pastry shell can be made a day ahead.
- Total
- 5 h 5 min
- Prep
- 40 min
- Cook
- 25 min
- Serves
- 8
- Per serving
- 595kcal
Common mistakes with raspberry tart
Most problems come from warm pastry or an impatient cook. Keep the butter cold, handle the dough as little as possible and chill it before rolling, otherwise the tart case shrinks and turns tough. Use proper white chocolate that lists cocoa butter on the label rather than white baking chips, which do not melt smoothly into the cream. Let the shell cool completely before you fill it, or the warm pastry will melt the filling.
How to make raspberry tart
Tap a time to start a timer.
- Make the pastry Rub the flour, butter and salt together with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, then add the egg and mix to a dough, adding 1 tsp of cold water at a time if it is crumbly. Flatten into a disc, wrap in cling film and chill for .
- Line the tin Heat the oven to 200°C (180°C fan), gas 6. Roll the pastry out on a floured surface to about 3mm thick and lift it into the tart tin, pressing it into the corners without stretching it. Leave the overhang in place and prick the base all over with a fork.
- Bake blind Line the pastry with baking paper, fill with baking beans (or dried rice) and bake for . Remove the paper and beans and bake for more, until the base is dry and golden. Trim the overhang with a knife and leave the shell to cool in the tin for .
- Make the white chocolate cream Put the chocolate in a bowl. Heat 100ml of the cream in the saucepan until it just begins to steam, pour it over the chocolate, wait , then stir until smooth. Leave it to cool to room temperature while the shell finishes cooling. Whip the remaining 150ml cream to soft peaks and fold it in gently.
- Fill and chill Spoon the cream into the cooled shell, level the top and chill for at least 3 hours, until set.
- Add the raspberries Arrange the raspberries over the top within an hour of serving. Slip the tart out of the tin and cut into slices with a knife dipped in hot water and wiped dry.
Serving and swaps
Strawberries or blueberries can replace the raspberries, and a handful of small fruit around the edge looks pretty if you have a few left over. Serve the tart with a pot of tea, alongside a Victoria sponge and a Bakewell tart for an afternoon tea table. For a lighter pudding with no pastry, raspberry mousse uses the same fruit.
Common problems and fixes for Raspberry Tart
- The pastry shrinks or slumps in the oven.
- Chill the dough for the full 30 minutes, do not stretch it when lining the tin and fill the shell with baking beans right up to the rim. Leaving the overhang until after baking also helps.
- The base goes soft.
- Bake the shell until it is dry and golden, cool it completely before filling and add the raspberries just before serving, since fruit juice softens the pastry.
- The chocolate cream looks grainy or splits.
- The cream was too hot. Heat it only until it steams, not boils. If the mixture splits, whisk in 1 tbsp of cold double cream to bring it back together.
Frequently asked questions about Raspberry Tart
Can you make raspberry tart ahead?
Yes. Bake and cool the shell, then keep it in an airtight tin for up to a day. The filled tart keeps in the fridge for up to 2 days, but the pastry is crispest on the day it is made.
Can I use frozen raspberries?
Fresh raspberries are better for this tart. Frozen ones turn mushy and bleed juice into the cream, so use them only in a sauce to serve alongside.
What can I use instead of white chocolate?
Whip 250g mascarpone with 150ml double cream and 3 tbsp icing sugar, spoon it into the shell and chill for 1 hour.
What size tin do I need?
A 23cm loose-bottomed fluted tart tin, about 3cm deep. A loose base makes it much easier to remove the tart without breaking the pastry.
How did you like the recipe?
4.7 / 5 · 4 ratings
