Raspberry Cream Tart – a delicious recipe with Pastry, fresh raspberries, sugar, eggs, ground almonds, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights.
3
Bake for 6 minutes.
4
Remove foil and bake another 4 to 5 minutes, until pastry is parchment color.
5
Remove from oven and lower temperature to 350 degrees.
6
Mix raspberries with 2 tablespoons sugar and spread in tart shell.
7
Lightly beat eggs and mix with almonds and confectioners' sugar.
8
Add 1 cup of cream and pour over raspberries.
9
Bake about 30 minutes, until lightly brown.
10
Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
11
Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise.
12
Chill until ready to serve.
13
Serve with tart.
789
kcal
Calories
57
g
Fat
61
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Pastry for 1-crust, 9-inch French tart shell, 2 cups fresh raspberries (see note), 4 tablespoons sugar, 2 eggs, and more.
Yes, Raspberry Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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