A dreamy summer tart layered with buttery shortcrust pastry, a vibrant raspberry compote, and a fluffy whipped cream topping. Crowned with juicy whole raspberries and dusted with powdered sugar, it’s an elegant yet rustic dessert perfect for garden gatherings.

Why You’ll Love This Recipe

This Raspberry Cream Tart is the embodiment of summer in dessert form. It combines crisp, golden pastry with a tart-sweet raspberry filling and a cloud of whipped cream. The use of fresh raspberries makes each bite refreshingly juicy, while the light sweetness of the cream balances the bold berry flavor. Whether you’re entertaining or indulging in a treat for yourself, this tart impresses with both its looks and its flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons ice water

For the raspberry filling:

• 2 cups fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Topping:

• 1 cup fresh raspberries
• Powdered sugar, for dusting

Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
2. In a bowl, mix the flour and granulated sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add the egg yolk and 1 tablespoon of ice water. Mix until the dough holds together, adding more water if needed.
4. Press the dough evenly into the bottom and sides of the prepared tart pan. Prick the base with a fork to prevent puffing.
5. Bake for 15–18 minutes, or until the crust is golden and set. Remove from oven and let cool completely.
6. To prepare the raspberry filling, combine raspberries, granulated sugar, lemon juice, and cornstarch in a small saucepan.
7. Cook over medium heat, stirring frequently, until the mixture thickens (about 5–7 minutes). Remove from heat and allow to cool slightly.
8. Spread the raspberry filling evenly into the cooled crust.
9. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. Gently spread the whipped cream over the raspberry layer.
11. Top with fresh raspberries and a dusting of powdered sugar.
12. Chill the tart in the refrigerator for at least 1 hour before slicing and serving.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 18 minutes
Chill Time: 1 hour
Total Time: 1 hour 38 minutes

Variations

• Mixed Berry Tart: Combine strawberries, blueberries, and raspberries for a more complex berry filling.
• Chocolate Crust: Add 1 tablespoon of cocoa powder to the crust for a chocolate-flavored base.
• Lemon Whipped Cream: Add a teaspoon of lemon zest to the whipped cream for a citrusy twist.
• Almond Crust: Substitute part of the flour with finely ground almonds for added flavor.
• Mini Tarts: Make individual tarts using small tart pans for a personalized dessert presentation.

Storage/Reheating

Store leftover tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. This tart is best served chilled and does not require reheating. To preserve the texture of the whipped cream, avoid freezing.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. There’s no need to thaw them beforehand, but you may need to cook the filling slightly longer.

How do I prevent the crust from shrinking?

Chill the dough before baking and prick the crust with a fork to release steam during baking.

Can I make the tart in advance?

Yes, you can prepare the crust and raspberry filling a day ahead. Assemble with whipped cream and toppings just before serving.

What type of tart pan is best?

A 9-inch tart pan with a removable bottom is ideal for easy release and a clean presentation.

Can I use a store-bought crust?

You can use a pre-made shortcrust or pie crust for convenience, though homemade yields better flavor and texture.

Is there a dairy-free alternative for whipped cream?

Yes, use chilled coconut cream or a plant-based whipped topping for a dairy-free version.

Why is my whipped cream not forming peaks?

Ensure the cream is very cold and use a chilled bowl. Whip until it holds firm peaks but avoid overwhipping.

Can I use jam instead of fresh raspberry filling?

You can use high-quality raspberry jam as a substitute, but fresh filling adds a brighter flavor.

What can I do if my filling is too runny?

Make sure the filling is cooked long enough for the cornstarch to activate. Allow it to cool and thicken before spreading into the crust.

Can I freeze the tart?

Freezing is not recommended due to the whipped cream topping, which can lose its texture when thawed.

Conclusion

Raspberry Cream Tart is a visually stunning and delectably light dessert that balances the tartness of raspberries with the richness of cream and the crispness of buttery pastry. Whether served at a summer brunch or an evening garden party, this tart is sure to impress. Its ease of preparation and customizable elements make it a reliable favorite for any occasion.

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