A raspberry tart is a stunning dessert that brings together a buttery, flaky crust, a creamy filling, and the bright, juicy flavor of fresh raspberries. Perfect for entertaining or as a weekend treat, this tart is as delicious as it is beautiful. While it may look like a masterpiece, it’s surprisingly simple to make with just a few steps. Let’s create this show-stopping dessert that will impress everyone at the table.
Servings and Macros
- Yield: 8 slices (serving size: 1 slice)
- Calories: 280 per serving
- Protein: 4g
- Carbohydrates: 30g
- Fats: 15g
- Fiber: 3g
- Sugar: 18g
Health Benefits of Each Ingredient
- Raspberries: Rich in vitamin C, fiber, and antioxidants, raspberries add a burst of freshness and nutrition.
- Almond Flour (optional crust ingredient): High in healthy fats and vitamin E, almond flour adds nuttiness and a gluten-free option.
- Butter: Contributes richness and contains fat-soluble vitamins like A and D.
- Cream Cheese: Provides creaminess and a dose of protein and calcium.
- Honey or Maple Syrup: Natural sweeteners that add flavor without refined sugars.
Ingredients
For the Crust:
- 1¼ cups all-purpose flour (or almond flour for a gluten-free option)
- ½ cup unsalted butter, cold and cubed
- 2 tbsp sugar
- 2-3 tbsp ice water
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
For the Topping:
- 2 cups fresh raspberries
- 2 tbsp apricot jam (optional, for glaze)
Instructions
- Make the Crust:
- Preheat your oven to 375°F (190°C).
- In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
- Roll the dough into a ball, flatten into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Bake the Crust:
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan.
- Press the dough into the tart pan, trimming the edges, and prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until golden. Let cool completely.
- Prepare the Filling:
- In a medium bowl, beat the cream cheese, honey (or maple syrup), and vanilla extract until smooth and creamy.
- Spread the filling evenly over the cooled crust.
- Assemble the Tart:
- Arrange the raspberries on top of the filling in a circular pattern or as desired.
- If using apricot jam, warm it slightly and brush over the raspberries for a glossy finish.
- Serve and Enjoy:
- Chill the tart for at least 1 hour before serving to allow the filling to set.
- Slice and serve chilled or at room temperature.
Pairing Recommendations
Wine: Pair with a sparkling wine like Prosecco or a semi-sweet Riesling to complement the tartness of the raspberries.
Beer: A fruity lambic or a light wheat beer with hints of citrus enhances the tart’s bright flavors.
Cocktails:
- Raspberry Mojito: Fresh raspberries, mint, and a splash of lime make for a refreshing pairing.
- French 75: A classic champagne cocktail that’s light and bubbly.
- Berry Sangria: A mix of red wine, fresh berries, and orange juice for a fruity, festive option.
Non-Alcoholic Options:
- Raspberry lemonade or sparkling water with a hint of lime offers a bright, zesty complement.
- A cup of Earl Grey tea adds a sophisticated touch.
- Try a chilled hibiscus tea for a floral and tangy pairing.
This raspberry tart is a blend of simple elegance and vibrant flavor. Whether it’s for a dinner party or a quiet evening at home, this dessert is sure to be a hit. Enjoy the perfect harmony of buttery crust, creamy filling, and fresh fruit!
