Raspberry Cream Tart Recipe | Creamy, Fruity, and Delicious
Introduction
There’s something about a raspberry cream tart that makes it feel like the perfect dessert for any occasion. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving a sweet treat, this tart hits the mark every time. It combines the rich and creamy texture of the filling with the tangy, fruity burst of fresh raspberries, all sitting on a buttery, flaky crust. It’s a dessert that’s both elegant and comforting, and it’s surprisingly easy to make.
This Raspberry Cream Tart is not only delicious but also customizable to suit your tastes. You can make it ahead of time, switch up the fruit to match the season, or even use a pre-made crust if you’re short on time. It’s a dessert that looks impressive but doesn’t require advanced baking skills. If you’ve never tried making a tart before, this recipe is a perfect starting point. Keep reading to learn how to make this delightful dessert and how to customize it to your liking.
Why You’ll Love This Recipe
- Easy to Make: With just a few simple ingredients and steps, you’ll be able to whip up this dessert in no time.
- Customizable: While the star of this tart is the raspberry, you can swap it out with other fruits like blueberries, blackberries, or even strawberries for a different flavor experience.
- Perfect for Any Occasion: This tart is elegant enough to be served at a formal dinner, yet easy enough to make for a casual gathering. Plus, it’s a great make-ahead dessert!
Ingredients Breakdown
This tart might seem fancy, but it’s made with some simple, staple ingredients. Let’s break down what you’ll need:
1. Tart Crust
The tart crust is the foundation of this dessert. It’s buttery, slightly crumbly, and provides the perfect contrast to the creamy filling. You’ll need:
- 1 ¼ cups all-purpose flour – The base of the tart dough.
- ¼ cup granulated sugar – For a touch of sweetness.
- ½ teaspoon salt – To balance the sweetness and bring out the flavor of the butter.
- ½ cup unsalted butter – This will give the crust its buttery richness. It’s best to use cold butter, cut into cubes.
- 1 egg yolk – This helps bind the dough and creates a tender texture.
- 2-3 tablespoons ice water – To bring the dough together. Add it gradually until the dough holds together when pressed.
Tip: You can make the crust ahead of time and store it in the fridge for up to 2 days or freeze it for up to 3 months.
2. Cream Filling
The creamy filling is what gives this tart its indulgent texture. It’s rich, smooth, and complements the tartness of the fresh raspberries. Here’s what you’ll need:
- 8 oz cream cheese – Use full-fat cream cheese for a rich, velvety filling.
- 1 cup heavy cream – To make the filling light and smooth.
- ½ cup powdered sugar – For sweetness, and it dissolves easily into the filling.
- 1 teaspoon vanilla extract – Adds a subtle depth of flavor.
- 1 tablespoon lemon juice – For a hint of acidity that brightens up the richness of the cream.
Tip: If you want a dairy-free version, you can substitute the cream cheese with dairy-free cream cheese and use coconut cream instead of heavy cream.
3. Fresh Raspberries
The fresh raspberries are the star of the show, adding color, flavor, and a burst of tanginess. You’ll need:
- 1 to 1 ½ cups of fresh raspberries – These will be arranged on top of the tart for a fresh, juicy finish.
Tip: If raspberries aren’t in season, you can use frozen raspberries, but be sure to thaw and drain them before using.
4. Optional Garnishes
For a little extra flair, you can garnish your tart with:
- Whipped cream – Light, fluffy whipped cream can be piped onto the tart for extra creaminess.
- Mint leaves – For a pop of color and a fresh contrast to the richness of the tart.
- Powdered sugar – A light dusting of powdered sugar on top just before serving gives it a nice finish.
Step-by-Step Instructions
Now that you know what you need, let’s dive into the step-by-step process of making your delicious Raspberry Cream Tart!
1. Make the Tart Crust
Start by preparing the tart crust. In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, a tablespoon at a time, until the dough begins to come together.
Tip: If you don’t have a food processor, you can mix the dough by hand using a pastry cutter or your fingers.
Turn the dough out onto a lightly floured surface, knead it a few times to bring it together, then shape it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes in the fridge.
2. Roll Out the Dough and Fit It Into the Tart Pan
Once the dough has chilled, remove it from the fridge and roll it out on a lightly floured surface to about ¼-inch thickness. Gently transfer the dough into a 9-inch tart pan and press it into the bottom and up the sides. Trim any excess dough from the edges.
Tip: If the dough cracks as you’re transferring it, simply patch it up with extra dough. It doesn’t need to be perfect!
3. Bake the Crust
Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper or aluminum foil, then fill it with pie weights or dried beans to prevent the dough from puffing up. Bake for 10-12 minutes, then remove the weights and bake for another 5-7 minutes, or until the crust is golden brown.
Allow the crust to cool completely before adding the cream filling.
4. Make the Cream Filling
While the crust is cooling, prepare the cream filling. In a medium bowl, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and lemon juice, and continue beating until the mixture is smooth and fluffy.
Tip: For a lighter filling, you can use a hand mixer to beat the mixture on high speed for a couple of minutes.
5. Assemble the Tart
Once the crust is completely cool, spread the cream filling evenly into the tart shell. Use a spatula to smooth the top. Arrange the fresh raspberries on top of the cream filling, creating a beautiful, symmetrical design.
Tip: You can arrange the raspberries in concentric circles or pile them in the center for a more rustic look.
6. Chill the Tart
Refrigerate the tart for at least 2-3 hours to allow the cream filling to set and the flavors to meld together.
7. Garnish and Serve
Before serving, garnish with a light dusting of powdered sugar, mint leaves, or a dollop of whipped cream. Slice and serve chilled.
Tips and Variations
- Gluten-Free Option: Use a gluten-free shortbread cookie crust or almond flour crust as a base.
- Dairy-Free Version: Substitute coconut cream for the heavy cream and use dairy-free cream cheese for the filling.
- Other Fruit Options: You can swap raspberries for other berries like blueberries, blackberries, or strawberries depending on availability.
- Make Ahead: This tart can be made up to a day in advance, making it perfect for dinner parties or special occasions.
Serving Suggestions
- Pair with a light salad like a simple green salad with balsamic vinaigrette for a refreshing contrast to the richness of the tart.
- Drinks: Pair with a glass of Prosecco, sparkling water, or a light white wine for an elegant touch.
- For Extra Elegance: Serve with a small bowl of whipped cream or vanilla ice cream on the side for a truly indulgent experience.
Storage and Reheating Instructions
- Storage: Keep leftover tart in the fridge, covered, for up to 3 days. The crust will stay crispy, and the cream filling will remain smooth and creamy.
- Freezing: This tart can be frozen for up to 1 month. Freeze without the fresh raspberries on top, and add them after thawing.
- Reheating: Since this tart is best served cold, you don’t need to reheat it. Simply let it come to room temperature for about 30 minutes if stored in the fridge.
Recipe Notes
- Can Be Prepped Ahead of Time: The tart can be assembled a day in advance and kept in the fridge until ready to serve.
- Best with Fresh Raspberries: Fresh raspberries give the tart a vibrant color and fresh, juicy flavor. Avoid using frozen raspberries, as they tend to release too much liquid.
- Use a Tart Pan with Removable Bottom: This makes it much easier to remove the tart from the pan without damaging the crust.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Sugar | 20 g |
| Fiber | 2 g |
| Protein | 4 g |
| Sodium | 90 mg |
| Cholesterol | 50 mg |
| Calcium | 50 mg |
| Iron | 1 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
Recipe Card Summary
- Course: Dessert
- Cuisine: American
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2-3 hours (includes chilling time)
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup sugar
- ½ cup butter, cold and cubed
- 1 egg yolk
- 2-3 tablespoons ice water
- 8 oz cream cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 to 1 ½ cups fresh raspberries
Instructions
- Preheat oven to 350°F (175°C).
- Prepare and bake tart crust.
- Beat cream cheese, heavy cream, powdered sugar, vanilla, and lemon juice until smooth.
- Fill tart shell with cream mixture.
- Arrange fresh raspberries on top.
- Refrigerate for 2-3 hours.
- Garnish and serve chilled.
Notes
- Store in the fridge for up to 3 days.
- Freeze for up to 1 month (without raspberries).
Health Benefits
- Raspberries: Rich in antioxidants, vitamin C, and fiber, helping to boost immunity and support digestion.
- Lemon: A great source of vitamin C, which aids in immune function and skin health.
Avoid These Mistakes
- Overbaking the Crust: Watch the crust closely while it’s baking to avoid burning. It should be golden brown, not too dark.
- Not Chilling Long Enough: Allow the tart to chill long enough to set the filling properly. It’s worth the wait!
FAQs
- Can I make this tart gluten-free?
Yes, substitute the tart crust with a gluten-free option, like an almond flour crust. - Can I use frozen raspberries?
It’s best to use fresh raspberries, but if using frozen, thaw and drain them first to avoid excess moisture. - How long can I store leftovers?
Store leftovers in the fridge for up to 3 days for the best texture. - Can I use other berries?
Yes, you can substitute raspberries with blackberries, blueberries, or strawberries for different flavors. - Can I make this ahead of time?
Yes! You can prepare the tart a day in advance and refrigerate it until serving. - What can I serve with this tart?
This tart pairs wonderfully with a refreshing green salad or a glass of sparkling wine.
Conclusion
Raspberry Cream Tart is an elegant, flavorful, and easy-to-make dessert that’s perfect for any occasion. The creamy filling and fresh raspberries create a balance of richness and freshness that will delight your taste buds. Give this recipe a try, and let me know how it turns out in the comments below!
