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Indulge in the sweet and tangy flavors of Raspberry Tart with this easy-to-follow recipe. Perfect for any occasion, this dessert is a crowd-pleaser!
Today, I’m excited to share my favorite Raspberry Tart recipe. This heavenly dessert perfectly balances sweet and tart. Whether you’re hosting a fancy dinner party or simply craving a delectable treat, this Raspberry Tart recipe is sure to delight your senses and leave you wanting more.
If you enjoy this recipe, why not try my Blueberry Tart or Cherry Vanilla Shortbread Tart too?
Delicious By Design
- The wonderful shortbread cookie-style crust makes this tart extra special.
- Using a combination of fresh fruit and jam gives it a delectable raspberry flavor.
- Topping the tart off with white chocolate finishes it perfectly, the pairing of raspberry and white chocolate just can’t be beat!
What You’ll Need
Ingredient Spotlight
The star of this recipe is undoubtedly the raspberries. Opt for fresh, plump raspberries for the best flavor and texture. If fresh raspberries are not available, frozen ones can be used as a substitute. When purchasing raspberries, look for ones that are firm and brightly colored, avoiding any that appear mushy or moldy.
How To Make
Creating this delectable Raspberry Tart is a breeze! Follow these simple steps:
Preheat the oven to 350F/160C. Grease a 9-inch removable-bottom tart pan and place this on a baking sheet.
Using a food processor or mixer fitted with the paddle attachment beat the butter, sugar, vanilla, and brown sugar vigorously until pale and fluffy (image 1)
In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps). (image 2)
Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (image 3)
Spread the raspberry jam evenly over the dough (image 4)
leaving a ¼-inch border and then scatter with the berries. (image 5)
Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface. (image 6)
Bake the tart for 40 – 45 minutes, until lightly browned. Scatter with the white chocolate chips
Leave to cool completely in the pan before serving.
Make It Your Own
Feel free to get creative with this recipe! You can experiment with different fruit jams or even swap out the white chocolate chips for dark chocolate for a richer flavor profile. Additionally, you can sprinkle some toasted nuts on top for added crunch.
Recipe Tips
- Ensure your butter is at room temperature for easy mixing.
- Beating the butter and sugar until pale and fluffy is crucial for a light and crisp shortbread crust.
- If using frozen berries, remember to defrost them beforehand and coat them in flour to prevent excess moisture.
- For extra convenience, use ready-made pastry.
- Top the tart with drizzles of white or milk chocolate, whatever you fancy. Experimenting is fun!
Storage & Freezing Instructions ❄
Store any leftover Raspberry Tart in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Rate This Recipe
Recipe
Raspberry Tart
Ingredients
- 1 cup butter at room temperature
- ½ cup sugar
- ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 cup of good quality raspberry jam
- 1 cup fresh or berries (Note: if using frozen berries defrost before using, strain the juices and coat in a tablespoon of flour.)
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350F/160C.
- Grease a 9-inch removable-bottom tart pan and place this on a baking sheet.
- Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
- In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
- Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).
- Spread with the raspberry jam evenly over the dough, leaving a ¼-inch border and then scatter with the berries.
- Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
- Bake the tart for 40 – 45 minutes, until lightly browned.
- Scatter with the white chocolate chips.
- Leave to cool completely in the pan before serving.
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