# Raspberry Tart

A delicious raspberry tart with a buttery crust and creamy filling, perfect for any special occasion.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 100 grams all-purpose flour
- 50 grams butter (cold and diced)
- 15 grams almond flour
- 35 grams powdered sugar
- 1 pinch salt
- 1 egg yolk
- 2 eggs
- cornstarch
- sugar
- 1 spoon vanilla
- cream
- raspberries

## Instructions

1. Put on an apron to start baking your favorite tart in your Parisian kitchen.
2. Add 100 grams of all-purpose flour to a bowl.
3. Add 15 grams of almond flour to the bowl.
4. Add 35 grams of powdered sugar to the bowl.
5. Add a pinch of salt to the bowl.
6. Cut 50 grams of cold butter into small pieces and add to the dry ingredients in the bowl.
7. Rub the dry ingredients and butter together until they reach a sandy texture.
8. Add 1 egg yolk to the mixture.
9. Mix until the dough is combined.
10. Place the dough in the fridge for 30 minutes.
11. Roll the dough between two sheets of parchment paper with flour to the size of the tart pan.
12. Place the dough in the tart mold, making sure it is pushed downward into the corners to prevent shrinking while baking.
13. Cut off the excess edges of the dough.
14. Prick the bottom of the dough all over with a fork.
15. Put the tart crust in the fridge or freezer for at least 30 minutes.
16. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown.
17. Let the baked crust cool down.
18. Separate the yolks from the whites of two eggs, placing the yolks in a bowl.
19. Add powdered sugar to the egg yolks.
20. Add cornstarch to the egg yolks and sugar.
21. Add a spoonful of vanilla to the mixture.
22. Whisk the mixture until combined and light yellow.
23. Heat cream in a saucepan until it simmers.
24. Slowly pour the hot cream into the egg yolk mixture while whisking constantly.
25. Pour the mixture back into the saucepan.
26. Whisk constantly over medium heat until the mixture thickens into a pastry cream.
27. Strain the pastry cream through a sieve into a clean bowl.
28. Add butter cubes to the hot pastry cream and whisk until fully incorporated and smooth.
29. Pour the pastry cream into the cooled tart crust.
30. Spread the cream evenly with a spatula.
31. Arrange fresh raspberries on top of the cream, creating a pattern.
32. Brush a glaze (possibly raspberry jam or a clear glaze) over the raspberries for shine and preservation.
33. Decorate the tart with a few small flowers for presentation.
34. Serve and enjoy your raspberry tart.

## Equipment

- tart pan
- bowl
- knife
- whisk
- oven
- saucepan
- sieve
- spatula
- baking brush

## Tips

- Make sure the dough is pushed downward into the corners of the tart mold so it doesn’t shrink while baking.
- Chill the dough in the fridge or freezer for at least 30 minutes before baking to prevent shrinkage.

## Source

- Original video: https://www.instagram.com/reel/DNYkuX6Anj1/?igsh=eGE4MG9hOWR6bnVu
- Recipe page: https://www.cliprecipe.com/recipe/1b45271d-af4a-42fc-b54f-ba3d0809bcf2
- Extracted: 2025-10-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt