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Fresh Raspberry Cream Tart

Fresh Raspberry Cream Tart



  • 1/2 teaspoon baking powder
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup raspberry preserves


  • 1 8-ounce container mascarpone cheese*, chilled
  • 1/2 cup chilled whipping cream
  • 1 teaspoon grated orange peel
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract

Recipe Preparation

For Crust

  • Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.

  • Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.

Meanwhile, prepare filling

  • Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.

  • Arrange raspberries in concentric circles atop filling and serve

Reviews Section

Raspberry & Vanilla Bean Cream Tarts

Hi friends! How was your weekend? I hope it was filled with sunshine, s’mores and family! We had a fabulous Canada Day weekend filled with all of those things…I feel so lucky! (you may have had a peek at our fun on Instagram) Now we’re back to reality, but summertime reality is so great! It’s going to be a scorcher here today (35 degrees Celsius), so we’re hitting the beach! Love…

But first I wanted to share this super delicious summertime dessert with you!

You can make this recipe as 6 mini tarts or one large tart, either way it’s a fantastic dessert! There’s just something so elegant and charming about tarts, isn’t there? And while they may seem daunting to make they’re really not.

But don’t be afraid of the length of this recipe. They are not hard to make at all, and trust me, they are well worth the effort! Your friends & family will love them. And if raspberries aren’t your thing, you can use any kind of fruit you like: blueberries, strawberries, bananas. So simple. So versatile. So delicious.

How to Make It

In a food processor or bowl, combine flour, 2 tablespoons granulated sugar, and butter. Whirl or rub with your fingers until the mixture is crumbly. Whirl until the dough forms a ball, or press dough firmly into a ball. Press dough evenly over bottom and 1 inch up the side of a 9-inch cake pan with a removable rim.

Bake crust in a 350° oven until golden, about 18 minutes. Cool on a rack.

Meanwhile, in a 1- to 2-quart pan, mix 6 tablespoons water, 1/3 cup granulated sugar, and 1/2 cup raspberries. Bring to a boil over medium heat, stirring.

Blend the cornstarch with 2 tablespoons water and mix with the berries in the pan. Stir until boiling. Cool, stirring occasionally. If making ahead, cover and chill up to 4 hours.

Up to 1 hour before serving, spread the cool raspberry sauce over bottom of baked crust. Mound remaining berries on sauce.

Whip cream until soft peaks form. Stir in grated orange peel and powdered sugar. Mound whipping cream onto berries.


For the shortbread crust

Cream together the butter and sugar in a mixer until well combined.

Add vanilla and a pinch of salt, then mix again.

Add the flour one in 1/2 cup increments until the dough comes together.

Then press the dough into bottom and up a little bit of sides of a 13-by-9 inch baking dish or 9-inch tart pan.

Prick all over crust with a fork then place in freezer to chill for 15 minutes.

Preheat oven to 375 degrees.

Bake crust for 17-18 minutes, until it’s golden brown.

Remove from oven and let cool completely.

For the raspberry sauce

Using a food processor or blender, puree the berries.

Then use a fine mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds.

Add lemon juice and sugar and stir to combine.

Bring to boil over medium-high heat, then reduce to medium and simmer 10-15 minutes, removing any foam with a spoon and stirring frequently.

When color is bright and sauce reduced by half, remove from heat and let cool.

For the filling

Cream together butter and cream cheese in a mixer or using beaters until smooth.

Add vanilla and mix until smooth.

Add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness of filling.

Add 3/4 of filling mixture to bottom of cooled crust and add the remaining 1/4 filling to a star-tip lined decorating/piping bag.

How to Make It

Preheat oven to 350°. In a food processor, pulse almonds and granulated sugar until finely ground, being careful to stop before they turn into nut butter. Add flour and salt and pulse to blend. Add butter and pulse until mixture resembles coarse cornmeal. With motor running, add egg, egg yolk, and almond extract and whirl until dough comes together.

Press dough evenly into the bottom (not the sides) of a 10-in. tart pan with removable rim. Bake until golden brown, about 25 minutes. Let cool to room temperature, then remove rim.

In a small frying pan, bring 1 in. of water to boil. Put chocolate in a small metal bowl. Set bowl directly in boiling water, turn off heat, and stir until melted. Stir in 2 tbsp. cream. Spread chocolate on crust and let cool to room temperature, about 10 minutes.

Meanwhile, in a large bowl, beat remaining 1/2 cup cream to firm peaks. Beat in mascarpone, powdered sugar, and vanilla. Spread on chocolate-coated crust. Arrange raspberries on top. Serve tart immediately or cover with plastic wrap and chill up to overnight.

Lemon Tart

  • Puff Pastry Crust: Simply roll out a sheet of store bought puff pastry and score a border around the outside edge. While the puff pastry bakes the outer edge will puff up and create a space in the center to fill with the lemon cream filling.
  • Lemon Cream Filling: Whipped cream, cream cheese, lemon zest, and lemon curd flavor this easy no-bake filling.
  • Raspberries: I top this Lemon Tart with fresh raspberries, but you can add any fruit you like. Blueberries or sliced strawberries would be great, as would a combination of berries.

You can choose to top the fruit on the tart with a dusting of powdered sugar, a sprinkling of lemon zest, or nothing at all.

Maybe this gorgeous tart will make its way onto your Easter dessert table. Or maybe you can surprise mom and bake this for her for Mother’s Day (do you hear that, hubby?). This Lemon Tart would be fantastic for any spring or summer occasion on the horizon.

I hope your Easter is filled with family, friends, delicious food, and lots of Reese’s eggs.

I’ll see you back here next week (as I’m slowly emerging from an Easter candy coma).



To make the pastry, place the flour, butter and sugar into a bowl. Gently and quickly rub the ingredients together into the consistency of bread crumbs (or you can use a food processor to blend to the same consistency). Lightly beat the egg yolk and drizzle it into the flour crumbs. Use a knife to mix through until the crumb starts to come together. If the mixture is too dry you can add small amounts of egg white to the bowl or processor and blend till the crumb comes together.

Using your hands flatten the dough to about 2cm/1in thick. Wrap in cling film or grease proof paper and refrigerate for 30 minutes.

Grease a 25cm/10in tart tin with butter and leave the tin to chill in the fridge.

When you are ready to roll out the pastry, remove the pastry from the fridge and place between two large sheets of cling film. Roll out with a rolling pin until 3mm (1/8 inch) thick and until the circle formed is big enough the line the base and side of the tart tin.

Remove the top layer of cling film. Take the cooled tart tin from the fridge. Slide your hand palm up under the bottom layer of cling film with the pastry on top. Flip the pastry over onto the tart tin and gently lower into the base and using your thumb. Lightly push into the edges. Then use your thumb to “cut” the pastry along the rim of the tin. Remove the cling film and prick the pastry base with a fork. Chill the pastry and tin in the fridge while you heat the oven.

Preheat the oven to 180C/350F/Gas 4

To blind bake the pastry, remove the pastry and tart tin from the fridge. Cut a piece of greaseproof paper or baking parchment that is larger than the tin and scrunch into a ball and open out again so that it’s soft and less rigid. Place the paper into the pastry case and gently fill with dried pulses or baking beans. Blind bake the pastry case in the oven for around 15-20 minutes, until it feels dry to the touch. Remove the parchment/greaseproof paper and beans, brush the pastry with egg white and return to the oven for 5-8 minutes to seal the pastry.

To make the pastry cream, place the egg yolks and caster sugar in a bowl. Whisk until thick and pale in colour then stir in the flour and add a pinch of salt.

Place the milk in a saucepan, take the vanilla pod and score down the length with a knife add the pod to the milk and bring to the boil. Remove from the heat and leave the mixture to infuse for 10 minutes.

Remove the vanilla pod and then slowly add the hot milk to the egg mixture, whisking all the time. Pour the mixture back into the pan and reduce the heat to low. Whisk constantly and bring to the boil again. After around two minutes the mixture should thicken. Pour into a cold bowl to stop the cooking process.

Whisk the cream until soft peaks form when the whisk is removed. Add the vanilla extract and sugar and mix them in. Then fold the cream into the pastry cream mixture and chill.

To assemble the tart, spoon the cooled pastry cream into the pastry case and top with raspberries. Dissolve the redcurrant jelly into the just boiled water to make a glaze. Using a pastry brush, gently coat the raspberries with the glaze.

To serve remove the outer ring of the tin. Ease the base off with a knife and slide onto a plate or cake stand.

Raspberry Cream Cheese Tart Recipe & Video

This Raspberry Cream Cheese Tart combines a wonderfully crisp and crumbly shortbread crust with a smooth and creamy custard-like filling that is dotted with juicy sweet fresh raspberries. This tart tastes so good that you may want to try making it with other fruits. Some great choices are blueberries, blackberries, pitted cherries or even sliced peaches, nectarines or pears.

To make this Raspberry Tart we start with a shortbread crust. Most of us think of shortbread as a cookie, but it makes a great crust that is very easy to put together in your food processor. Then just press the pastry into your tart pan and place into the freezer. We freeze the tart shell because it needs to be pre baked, only I don't want to fuss and do the usual covering the crust with parchment paper and filling it with pie weights. When you freeze the tart shell it makes this step unnecessary.

Once the tart shell is baked until golden brown, we then make the cream filling which, again, can be easily made in your food processor (or mixer). I like this filling as it contains both cream cheese and cream. The cream cheese gives it a slightly tangy flavor, while the cream gives it a rich and creamy taste. If you like add the zest (outer skin) of a lemon or lime which complements the fresh raspberries. Once the filling is poured into the prebaked tart shell, the berries are added, and then the tart is baked just until the filling is set.

When baking with any fruit it is important to use the best you can buy. Raspberries are no exception so look for ones that have a deep red color, are plump and juicy without the cores attached. If the core is still attached the raspberries were picked too early and the berries will be sour. And be sure to avoid berries that are soft and mushy or have any bruises, black spots or mold. I always look at the bottom of the container to make sure there isn't any squashed berries or red juice stains.

Shortbread Crust : You will need either an 8 or a 9 inch (20-23 cm) tart pan with a removable bottom.

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry just starts to come together and form clumps. Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan. Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat your oven to 425 degrees F (220 degrees C) and place rack in center of oven.

When ready, p lace the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes . Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350 degrees (180 degrees C).

Filling: In your food processor (you can also mix the ingredients together in your electric mixer or with a hand mixer) place the cream cheese and process until smooth. Add sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth.

Carefully pour the filling into the pre-baked tart shell. Arrange the fresh raspberries evenly in the filling and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool.

Serve warm, at room temperature, or cold. Cover and refrigerate leftovers.

Recipe Summary

  • ½ cup water
  • 4 cups fresh raspberries, divided
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ½ cup white sugar
  • 1 tablespoon lemon juice
  • 1 (9 inch) baked pie crust
  • 1 cup whipped cream for garnish
  • 1 teaspoon lemon zest for garnish

Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve discard seeds. Return mashed berries to the saucepan.

Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries add sugar.

Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.

Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.


For the pastry, mix the butter and sugar in a bowl, then add the egg yolks to make a smooth paste. Add the flour and mix to bring the dough together in a ball. Wrap it in cling film and chill for up to 20–30 minutes until firm enough to roll.

For the crème patissière, bring the milk to the boil with the vanilla pod and seeds, then remove the pan from the heat. Mix the egg yolks, sugar and both flours in a bowl to form a paste.

Gradually add the warm milk to the egg and flour paste, removing the vanilla pod, and stir well until you have a smooth custard. Rinse out the milk pan and pour in the custard mixture. Bring it to the boil over a medium heat and stir continuously, until the custard is really thick. Remove the pan from the heat. Cover the surface of the crème patissière with cling film or greaseproof paper, then set aside to cool.

Preheat the oven to 190°C/Fan 170°C. Roll out the pastry and use it to line a loose-bottomed 25cm tart tin or 8 individual 10cm loose-bottomed tart tins. Line the pastry with greaseproof paper and add baking beans, then bake for 10 minutes. Remove the paper and beans and put the pastry back in the oven for another 4–5 minutes to finish cooking. Set aside to cool.

Carefully remove the pastry from the tin or tins and fill with the chilled crème patissière. Smooth the top with a damp palette knife. Arrange the raspberries on top in concentric circles. Warm the redcurrant jelly in a pan with a tablespoon of water. Using a pastry brush, generously paint the raspberries with the warm jelly, then leave to set. Serve with whipped cream.