Here’s a delicious raspberry tart recipe paired with a smooth vanilla whipped ganache for even more indulgence. This raspberry vanilla tart is made up of a pâte sucrée, an almond cream, a raspberry confit, a vanilla whipped ganache and fresh raspberries.
Here I used Tul’Panach’ raspberries from Panach’Fruits, they are the only raspberries free of pesticide residues and what’s more, they’re French. As the raspberry is the star of this recipe, I advise you to buy beautiful, good-quality fruit.
How do I line my tart ring properly?
There are 2 schools of thought for lining a tart ring.
- The traditional method (which is quicker): cut out a circle of dough larger than the size of the ring (I advise you to add 4 cm. If your ring is 20 cm in diameter, you’ll therefore need to cut out a circle of dough 24 cm in diameter), lay the dough over the ring, then line the ring, pressing the right angle in well. And it’s very important to press that right angle in well because it will stop the edges of the tart from slumping.
- The “strip” method: you need to work in 2 steps, first cut out a circle of dough the same size as the tart ring, then cut out strips of dough that are fairly long (long enough to go all the way around the tart, of course you can make 2 or 3 strips if needed) and 2.5 cm high (slightly higher than the tart ring, which is 2 cm high). Then lay these strips all the way around the ring, greased beforehand of course, and seal the strips firmly to the base. Personally, I dip my finger in water and run it around the ring along the join.
Whichever method you choose, you need to work with dough that is fairly cold (you’ll see, it softens quite quickly). So you’ll most likely need to make a few trips back and forth to the fridge (or even a few minutes in the freezer if you’re in a hurry) to line your tart properly and neatly. Then you’ll need to trim the excess dough with a small knife and chill overnight. Nowadays, I take my time making my tart shells. Cold is the key to success and this “drying” stage for the dough is important (I no longer use baking beans, the dough doesn’t lose its shape and the edges don’t slump either).
How do you make a raspberry basket-style tartlet?
You can also very well make individual basket-style tartlets and make a little handle out of pâte sucrée. In this assembly, however, there’s no vanilla whipped ganache.
It was the first time I’d tried this assembly and I think it’s rather lovely. But be careful, this little handle is very fragile. At the end of the article you’ll find a few tips for pulling off this assembly without any breakages.
Ingredients & preparation
6 components · Full recipe
Vanilla whipped ganache (start the day before)
Ingredients
- 75 g (2.6 oz) white chocolate
- 80 g (2.8 oz) full-fat whipping cream
- 1 vanilla pod
- 170 g (6 oz) very cold full-fat whipping cream
- 2 g (0.1 oz) powdered gelatine (= 3/4 of a sheet)
- 12 g (0.4 oz) water (to rehydrate the gelatine)
Method
1
Rehydrate the gelatine in water.
2
Break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or in the microwave).
3
Heat the 80 g (2.8 oz) of cream with the split and scraped vanilla pod in a saucepan and bring to a boil. Cover and leave to infuse for 15 minutes.
4
Remove the vanilla pod, then reheat the cream.
5
Off the heat, add the rehydrated gelatin and stir to combine.
6
Pour the cream over the white chocolate in 3 additions, emulsifying each time. The mixture should be smooth and homogeneous.
7
Add the 170 g (6 oz) of cold cream and stir again. Blend briefly with an immersion blender for a perfectly smooth consistency.
8
Cover with plastic wrap directly on the surface and refrigerate overnight.
Raspberry confit (make the day before)
Ingredients
- 250 g (8.8 oz) raspberry purée (I blended extra fresh raspberries and sieved them to remove the seeds)
- 25 g (0.9 oz) caster sugar
- 4 g (0.1 oz) NH pectin
Method
1
In a saucepan, gently warm the raspberry purée.
2
Add the sugar and the pre-mixed NH pectin. Bring to a boil and maintain the boil for a few minutes, stirring with a whisk.
3
Set aside in a small bowl, cover with plastic wrap directly on the surface, and refrigerate for several hours (or overnight).
Sweet pastry (start 2 days ahead or the day before)
Ingredients
- 150 g (5.3 oz) butter
- 95 g (3.4 oz) icing sugar
- 30 g (1.1 oz) ground almonds
- 60 g (2.1 oz) eggs (1 large egg)
- 250 g (8.8 oz) plain flour
- 1 pinch of fleur de sel
- a knife tip of ground vanilla
Method
1
Place the softened butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add the ground almonds, vanilla powder, and fleur de sel, and mix again.
2
Then add the beaten egg and mix with a spatula (easier than using the mixer at this stage).
3
Finish with the flour and mix with the stand mixer until the dough comes together into a smooth ball. Do not overwork it. Bring together gently, divide, flatten, wrap in plastic wrap, and refrigerate for at least 1 hour.
4
Wrap each dough ball in plastic wrap, shaping them into flattened rectangles. Refrigerate one overnight and freeze the other (to use for another tart).
5
The next day, roll out the dough to a thickness of 2–3 mm using a rolling pin. Cut out a round of dough measuring 28 cm (11 in) in diameter.
6
Grease a 24 cm (9.4 in) diameter tart ring, then line with the pastry, pressing firmly to create a right angle at the base.
7
Refrigerate for at least 6 hours (ideally overnight). You will have leftover dough which you can freeze for another dessert — very handy to always have some sweet pastry ready.
Baking the sweet pastry
Ingredients
- 1 egg yolk
- 3 g (0.1 oz) whipping cream
Method
1
Preheat the oven to 160°C / 325°F.
2
Once the dough is well chilled, trim any excess dough that overhangs using a small knife.
3
Place a sheet of parchment paper over the tart shell and weigh it down with baking beads or dried beans for blind baking. If the tart shell has rested overnight in the fridge, you usually do not need to weigh it down.
4
Bake for 15 minutes.
Almond cream
Ingredients
- 75 g (2.6 oz) softened butter
- 75 g icing sugar
- 75 g (2.6 oz) eggs
- 75 g (2.6 oz) ground almonds
- 7 g (0.2 oz) plain flour
- about ten raspberries
Method
1
Meanwhile, beat the butter in a stand mixer (with the paddle attachment) until it becomes smooth and creamy.
2
Add the sifted icing sugar and mix.
3
Fold in half the eggs, then half the ground almonds. Mix, then repeat with the remaining eggs and almonds.
4
Add the remaining eggs, stir, then add the other half of the ground almonds and the flour. Mix until you have a smooth, homogeneous cream.
5
After 15 minutes of baking, remove the tart from the oven and allow to cool slightly. Smooth away any pastry imperfections using a Microplane grater.
6
Brush the outer edges of the tart with a mixture of egg yolk and liquid cream to give them a glossy finish (the liquid cream represents approximately 10% of the weight of the yolk).
7
Pipe the almond cream into the tart shell, distributing it evenly. Do not overfill, as it will expand during baking.
8
Halve the raspberries and press them into the almond cream.
9
Return to the oven for approximately 15 minutes at 160°C / 325°F, until the almond cream is lightly golden and tender.
10
Once out of the oven, set the tart shell on a wire rack to cool. Set aside.
Assembly
Ingredients
- Aucun
Method
1
Loosen the raspberry confit by whisking it, then pour it over the tart base. Spread evenly with an offset spatula so it reaches the edge of the tart. Freeze for about 20 minutes to set.
2
Whip the vanilla ganache in a stand mixer until firm enough to pipe but not so stiff that it splits. Transfer to a piping bag fitted with a smooth 16 mm nozzle.
3
Pipe evenly spaced balls of whipped ganache all around the border of the tart.
4
Arrange the raspberries inside the ring of whipped ganache. If you have a little ganache left over, you can pipe a small swirl of cream in the center using a small round tip.
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