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Raspberry Tart with Frangipane

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A stunning raspberry tart featuring a delicate frangipane filling and a glossy raspberry glaze, layered with rich textures and vibrant flavors.

Ingredients

Units Scale
  • 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

  1. 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.
  2. 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.
  3. Bake tart: Preheat oven to 175°C (350°F). Bake for 25-30 minutes or until golden and set. Let cool completely.
  4. 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.
  5. 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.
  6. 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

Find it online: https://yumfoodusa.com/raspberry-tart-with-frangipane/