A stunning raspberry tart featuring a delicate frangipane filling and a glossy raspberry glaze, layered with rich textures and vibrant flavors.
Why You’ll Love This Recipe
This Raspberry Tart with Frangipane is an elegant dessert that brings together the nutty warmth of almond filling, the brightness of raspberry purée, and the smooth, creamy finish of whipped raspberry cream. Each layer offers a distinct flavor and texture, from the crisp tart shell to the soft frangipane, the jewel-toned fruit glaze, and the airy mousse topping. Ideal for entertaining or special occasions, it’s a showstopper in both appearance and taste.
Ingredients
Tart Dough:
120 g softened butter
1/2 tsp salt
90 g powdered sugar
15 g almond flour
1 chicken egg (category C1)
60 + 180 g all-purpose flour
Frangipane Filling:
50 g powdered sugar
50 g softened butter
50 g almond flour or finely chopped almonds
1/8 tsp salt
1 chicken egg (category C1)
1 tbsp rum
Raspberry Layer:
50 g frozen raspberries, crushed
9 g powdered gelatin
45 g ice water
200 g raspberry purée
30 g sugar
1 vanilla bean
1 tbsp fresh lemon juice
Raspberry Cream:
220 g whipping cream (at least 33%)
120 g thick plain yogurt (room temperature)
9 g powdered gelatin
45 g water
200 g raspberry purée
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare Tart Dough
In a mixing bowl, combine softened butter, salt, powdered sugar, and almond flour until smooth. Beat in the egg. Add 60 g flour first, then gradually incorporate the remaining 180 g until a dough forms. Wrap and chill for at least 30 minutes. Roll out and press the dough into a tart pan. Prick the base lightly with a fork.
Make the Frangipane
Cream together the butter and powdered sugar until light. Add almond flour, salt, egg, and rum, mixing until smooth. Spread evenly into the tart shell. Scatter crushed frozen raspberries over the top.
Bake
Preheat oven to 175°C (350°F). Bake the filled tart shell for 25–30 minutes or until the crust is golden and the frangipane is set. Let cool completely on a wire rack.
Raspberry Gelatin Layer
Soften 9 g powdered gelatin in 45 g ice water. In a saucepan, warm the raspberry purée with sugar and the scraped vanilla bean. Once heated, remove the vanilla pod, add softened gelatin, and stir until dissolved. Add lemon juice. Let cool slightly and pour evenly over the cooled tart. Chill until set.
Raspberry Cream Layer
Soften 9 g gelatin in 45 g water. Whip cream to soft peaks. Gently fold in the yogurt and raspberry purée. Warm the gelatin mixture until liquid and stir it into the cream mixture. Spread over the raspberry gelatin layer and chill until firm.
Decorate and Serve
Top the tart with fresh raspberries or additional fruit as desired. Serve chilled for the best texture and flavor.
Servings and timing
Makes 8 servings
Prep time: 40 minutes
Cooking time: 30 minutes
Total time: 3 hours (including chilling)
Calories: Approximately 320 kcal per serving
Variations
- Add a layer of thinly sliced almonds on top of the frangipane before baking for added texture.
- Swap the raspberry purée for a mixed berry blend or strawberry purée.
- Use a gluten-free tart shell recipe to make this dessert gluten-free.
- Add a splash of raspberry liqueur to the cream for a subtle kick.
- Garnish with edible flowers for an elegant presentation.
Storage/Reheating
Store the tart in the refrigerator, covered, for up to 3 days. Best served cold or slightly chilled. Do not freeze, as the mousse and gelatin layers may be affected.
FAQs
Can I use fresh raspberries instead of frozen for the glaze?
Yes, fresh raspberries can be puréed and used in place of frozen.
What if I don’t have a tart pan?
Use a springform pan or pie dish, but be cautious of differing baking times.
Can I make the tart dough ahead of time?
Yes, it can be stored in the refrigerator for up to 2 days or frozen for up to a month.
Is the gelatin layer necessary?
It adds structure and shine, but the tart can be made without it for a simpler version.
Can I use Greek yogurt?
Yes, ensure it’s thick and at room temperature for smooth incorporation.
How do I know the frangipane is baked properly?
It should be golden and firm when lightly pressed in the center.
What is the texture of the raspberry cream?
Light, smooth, and airy—similar to a mousse.
How long should the tart chill before serving?
At least 1–2 hours for all layers to firm properly.
Can I make this tart a day ahead?
Yes, it keeps well overnight in the refrigerator.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped dry between cuts.
Conclusion
Raspberry Tart with Frangipane is a refined and indulgent dessert that layers nutty almond cream, bright raspberry glaze, and a velvety mousse on a crisp buttery crust. It’s as beautiful as it is delicious, making it the perfect choice for impressing guests or treating yourself to a gourmet pastry experience at home.
Raspberry Tart with Frangipane
A stunning raspberry tart featuring a delicate frangipane filling and a glossy raspberry glaze, layered with rich textures and vibrant flavors.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking and chilling
- Cuisine: French
- Diet: Vegetarian
Ingredients
- Tart Dough:
- 120 g softened butter
- 1/2 tsp salt
- 90 g powdered sugar
- 15 g almond flour
- 1 chicken egg (category C1)
- 60 + 180 g all-purpose flour
- Frangipane Filling:
- 50 g powdered sugar
- 50 g softened butter
- 50 g almond flour or finely chopped almonds
- 1/8 tsp salt
- 1 chicken egg (category C1)
- 1 tbsp rum
- Raspberry Layer:
- 50 g frozen raspberries, crushed
- 9 g powdered gelatin
- 45 g ice water
- 200 g raspberry purée
- 30 g sugar
- 1 vanilla bean
- 1 tbsp fresh lemon juice
- Raspberry Cream:
- 220 g whipping cream (at least 33%)
- 120 g thick plain yogurt (room temperature)
- 9 g powdered gelatin
- 45 g water
- 200 g raspberry purée
Instructions
- Prepare tart dough: Mix softened butter, salt, powdered sugar, and almond flour until smooth. Add egg and combine. Gradually add 60 g flour and then remaining 180 g flour until dough forms. Chill for at least 30 minutes. Roll out and press into tart pan.
- Make frangipane: Cream butter and powdered sugar. Add almond flour, salt, egg, and rum. Mix until smooth. Spread evenly in tart shell and top with crushed frozen raspberries.
- Bake tart: Preheat oven to 175°C (350°F). Bake for 25-30 minutes or until golden and set. Let cool completely.
- Prepare raspberry gelatin layer: Soften 9 g gelatin in 45 g ice water. Warm raspberry purée with sugar and vanilla bean; remove vanilla pod. Stir in gelatin and lemon juice. Pour over tart and chill until set.
- Prepare raspberry cream: Soften 9 g gelatin in 45 g water. Whip cream to soft peaks, fold in yogurt and raspberry purée. Gently fold in warmed gelatin. Pour over tart and chill until firm.
- Decorate: Garnish with fresh raspberries and serve chilled.
Notes
- Chill each layer thoroughly before adding the next to maintain clean, defined layers.
- Use high-quality raspberry purée and fresh berries for the best flavor.
- Vanilla bean adds depth to the raspberry glaze but can be substituted with vanilla extract.
- This tart can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: Approx. 22 g
- Sodium: Approx. 120 mg
- Fat: Approx. 20 g
- Saturated Fat: Approx. 11 g
- Unsaturated Fat: Approx. 7 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 30 g
- Fiber: Approx. 3 g
- Protein: Approx. 6 g
- Cholesterol: Approx. 95 mg