Ingredients

Tart Base

2–3 tablespoons yogurt (30-45 milliliters)
1 egg yolk
approximately 0.5 cup softened butter (100 grams)
a pinch of salt
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
2.5–3 cups all-purpose flour (300-350 grams)
We recommend:
For softened butter:
Prime REESE'S Miniatures Milk Chocolate Peanut Butter Cups, Halloween Candy Party Pack, 35.6 oz
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For vanilla sugar:
Prime McCormick All Natural Pure Vanilla Extract (Made with Madagascar Vanilla Beans), 16 fl oz
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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Cream Filling

about 1 cup cream cheese or mascarpone (200 grams)
sugar to taste (2–3 tablespoons)
vanilla (optional)
0.8 cup heavy cream (200 milliliters)
0.4 cup sweet condensed milk (100 milliliters)
We recommend:
For cream cheese:
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For heavy cream:
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Topping

approximately 1–1.5 cups fresh raspberries (250-300 grams)
2 ounces white chocolate (60 grams)
2–3 tablespoons cream
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For fresh raspberries:
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For white chocolate:
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Instructions

Step 1

Prepare the Tart Base

In a mixing bowl, combine the yogurt, egg yolk, softened butter, salt, and vanilla sugar. Mix well until all ingredients are thoroughly combined.

Gradually add the flour and knead until you have a soft, non-sticky dough.

Roll out the dough to a medium thickness and place it in a tart pan, pressing it gently against the edges. Trim any excess dough and prick the bottom with a fork.

Bake at 350°F (180°C) until it turns lightly golden brown, about 15-20 minutes. Let it cool.

Step 2

Make the Cream Filling

In a separate bowl, whisk together all the cream ingredients: cream cheese (or mascarpone), sugar, vanilla (if using), heavy cream, and sweet condensed milk.

Beat on medium speed until the mixture becomes light and fluffy. This should take about 3-5 minutes.

Once the tart base is completely cooled, spread the cream filling on top and smooth it out evenly.

Step 3

Assemble and Garnish the Tart

Carefully place the fresh raspberries on top of the cream layer, arranging them as desired.

Melt the white chocolate with the cream using a water bath or in the microwave. Allow it to cool slightly before drizzling it over the raspberries.

This combination is delightful, with a crumbly crust that melts in your mouth. Enjoy this light, summery dessert!

Servings

Get ready for the ultimate **serving suggestions**! 🎉
This Raspberry Cream Tart is a showstopper all on its own, but you can elevate the experience even further. Serve it with a dollop of freshly whipped cream for that extra indulgence or alongside a scoop of vanilla ice cream. 🍦
Picture a lovely picnic in the park: pack this tart along with some sparkling lemonade and a colorful fruit salad. It’s the perfect sweet addition to any outdoor gathering! You could also present slices on vintage plates at a tea party, bringing an air of elegance to your occasion. ☕️🌸
Embrace your creative side—garnish each slice with a mint leaf or a sprinkle of powdered sugar to impress your guests. The choices are endless, but rest assured, every bite will be a delight! 🌟

Equipment

Mixing Bowl

A sturdy mixing bowl is essential for combining the ingredients. Make sure it’s large enough to knead the dough comfortably.

We recommend:
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Rolling Pin

This handy tool will help you roll out the dough evenly. Dust it with flour to prevent sticking!

We recommend:
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Tart Pan

Choose a tart pan with a removable bottom for easy release of your tart. It’s a game-changer!

We recommend:
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Electric Mixer

An electric mixer makes whipping the cream and cheese effortless, ensuring a light and fluffy filling.

We recommend:
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Variations

Gluten-Free and Vegan Variations! 🌱
You can easily make this Raspberry Cream Tart suitable for different diets!
For a **gluten-free** option, substitute regular flour with a gluten-free blend. You may need to adjust the liquid slightly; just add a little more yogurt until you get the right dough consistency.
If you're looking for a **vegan** version, swap out the butter for coconut oil and use a plant-based cream cheese alternative. Replace the heavy cream with coconut cream for a luscious, creamy texture that’s totally dairy-free. Your guests won't even notice the difference! 🥥

Faq

  • What if my tart crust cracks while baking?

    No worries! Dough can sometimes crack due to over-kneading. Just make sure to knead it gently and cool it before rolling out. If cracks do happen, you can patch them up with a little extra dough.

  • Can I freeze this tart for later?

    Absolutely! You can freeze the tart crust before filling it. Just wrap it tightly in plastic wrap. For the best taste, add the filling and raspberries right before serving.

  • How can I tell when the tart crust is done?

    The crust is done when it turns a light golden brown. You can also gently press it with your finger; if it feels firm and holds its shape, it's ready!

  • Can I use frozen raspberries instead of fresh?

    Yes, you can! Just make sure to thaw and pat them dry before using to avoid excess moisture in your tart.

  • What can I do if my cream filling is too runny?

    If the cream filling is too runny, try adding a bit more cream cheese or allow it to chill longer in the fridge to firm up.

  • How can I enhance the flavor of the cream?

    You can add a splash of lemon juice or a bit of almond extract to the cream for an extra layer of flavor! Just blend it in while mixing.

Nutrition facts

Delicious Raspberry Tart Recipe with Cream
Recipe Yield:8 servings
Calories:Approximately 400 to 500 calories per serving, depending on specific ingredient quantities.
Calories (Min - Max):400 - 500
Total Fat:32g
Saturated Fat:15g
Protein:7g
Total Carbohydrate:34g
Total Sugars:15g