Other

Fresh Raspberry Tart


Your new favorite summer treat

Photo courtesy of Happy Money Saver

This dessert is super easy to make, just a little bit sweet and loaded with fresh fruit. These tarts are perfect for picnics, barbecues and parties.

Recipe courtesy of Happy Money Saver

Ingredients

For the shortbread crust

  • 1 and 1/4 cups butter, softened
  • 1/2 Cup sugar
  • 1 Teaspoon vanilla
  • pinch of salt
  • 2 Cups flour

For the raspberry sauce

  • 3 Cups rinsed & dried fresh raspberries
  • 1/2 Cup sugar
  • 1 Teaspoon fresh squeezed lemon juice
  • 5 Ounces fresh raspberries for topping

For the filling

  • 1/2 Cup (1 stick) salted butter, softened
  • 8 Ounces cream cheese, softened
  • 4 to 5 cups powdered sugar
  • 2 Teaspoons vanilla extract

Servings12

Calories Per Serving643

Folate equivalent (total)18µg4%


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.


For the sweet pastry:
85g softened butter
85g caster sugar
3 egg yolks
175g plain flour, sifted
For the crème patissière:
250ml whole milk
1 vanilla pod, split, and seeds scraped out
3 egg yolks
50g caster sugar
10g plain flour
10g cornflour
To decorate:
400g fresh raspberries
5 tbsp redcurrant jelly
To serve:
whipped cream

You will need a loose-bottomed 25cm tart tin.