#raspberrytart

Fortress of Solitude, 2014

Midway, Utah

This rich chocolate raspberry tart has just the right amount of tangy raspberries to go with the chocolate. Raspberry jam and smooth chocolate ganache are layered on top of a buttery crust. Fresh raspberries make the top of the pie look beautiful. This dessert looks fancy but is actually really easy to make.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 1/4 cup raspberry jam. 1/2 cup dark chocolate chips. 1/3 cup heavy cream. Fresh raspberries, for garnish. Powdered sugar, for dusting.

Instructions: Warm the oven up to 175F 350C. Put flour, butter, sugar, and salt in a food processor and blend them together. Use pulses to break up the mixture into large crumbs. Pulse the food processor with the egg yolk in it until the dough comes together. Make sure the dough is spread out evenly on the bottom and up the sides of a 9-inch tart pan. Use a fork to poke holes in the bottom of the crust. For 15 to 20 minutes, or until lightly golden, bake the crust. Allow to cool completely. Cover the crust with raspberry jam that has been spread out evenly. Heavy cream should be heated in a small saucepan until it just starts to simmer. Pour over chocolate chips in a bowl that can handle heat. After one minute, stir it until it's smooth. Along with the raspberry jam layer in the tart crust, pour chocolate ganache on top of it. Spread out evenly. Put the tart in the fridge for at least an hour, or until the chocolate is set. Add fresh raspberries and powdered sugar to the top before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the delightful combination of fresh raspberries and creamy custard nestled in a buttery tart shell. This Fresh Raspberry Custard Tart is a perfect balance of sweet and tart flavors, making it an elegant dessert for any occasion.

Ingredients: 1 9-inch pre-baked tart shell. 2 cups fresh raspberries. 1 cup heavy cream. 3 large eggs. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Arrange fresh raspberries evenly in the pre-baked tart shell. In a mixing bowl, whisk together heavy cream, eggs, sugar, vanilla extract, and salt until well combined. Pour the custard mixture over the raspberries in the tart shell. Bake in the preheated oven for 30-35 minutes, or until the custard is set and the edges are golden brown. Allow the tart to cool completely before serving. Optional: Dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the delightful combination of fresh raspberries and creamy custard nestled in a buttery tart shell. This Fresh Raspberry Custard Tart is a perfect balance of sweet and tart flavors, making it an elegant dessert for any occasion.

Ingredients: 1 9-inch pre-baked tart shell. 2 cups fresh raspberries. 1 cup heavy cream. 3 large eggs. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Arrange fresh raspberries evenly in the pre-baked tart shell. In a mixing bowl, whisk together heavy cream, eggs, sugar, vanilla extract, and salt until well combined. Pour the custard mixture over the raspberries in the tart shell. Bake in the preheated oven for 30-35 minutes, or until the custard is set and the edges are golden brown. Allow the tart to cool completely before serving. Optional: Dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

This Himbeertarte, or Raspberry Tart, is a delightful dessert featuring the tartness of fresh raspberries balanced with the sweetness of a buttery crust. Perfect for any occasion, this Frau Zuckerstein-inspired tart will impress your guests with its vibrant flavors and beautiful presentation.

Ingredients: 1 sheet of ready-made pie crust. 500g fresh raspberries. 150g granulated sugar. 2 tbsp cornstarch. 1 tbsp lemon juice. Powdered sugar for dusting.

Instructions: Set the oven to 180C 350F and heat it up. Put the ready-made pie crust around the edges of a tart pan. Put raspberries, sugar, cornstarch, and lemon juice in a bowl and mix them together until the raspberries are covered. Cover the pie crust with the raspberry mixture and spread it out evenly. Cover the raspberry filling with the edges of the pie crust, but don't cover the middle. If you want the crust to be golden brown and the filling to bubble, bake it for 30 to 35 minutes. Do not sprinkle powdered sugar on the tart until it is completely cool. Cut it up and serve!

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the delightful combination of fresh raspberries and creamy custard nestled in a buttery tart shell. This Fresh Raspberry Custard Tart is a perfect balance of sweet and tart flavors, making it an elegant dessert for any occasion.

Ingredients: 1 9-inch pre-baked tart shell. 2 cups fresh raspberries. 1 cup heavy cream. 3 large eggs. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Arrange fresh raspberries evenly in the pre-baked tart shell. In a mixing bowl, whisk together heavy cream, eggs, sugar, vanilla extract, and salt until well combined. Pour the custard mixture over the raspberries in the tart shell. Bake in the preheated oven for 30-35 minutes, or until the custard is set and the edges are golden brown. Allow the tart to cool completely before serving. Optional: Dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Ruby Tart, also known as Tarte Rubis, is a delicious dessert that shows off the bright color and flavor of fresh raspberries. The flaky puff pastry crust and sweet raspberries in this tart make it a simple but classy treat.

Ingredients: 1 sheet frozen puff pastry, thawed. 4 cups fresh raspberries. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put some flour on a surface and roll out the puff pastry until it fits a 9-inch tart pan. Place the dough in the pan and cut off any extra. Raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract should all be mixed together gently in a large bowl so that they are all covered. Spread the raspberry mixture out evenly in the pastry shell that has been prepared. After the oven is hot, bake for 25 to 30 minutes, or until the filling is bubbling and the pastry is golden brown. Take it out of the oven and let it cool a bit before adding powdered sugar on top. You can serve it hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes