Raspberry Creme Fraiche Tart
Indulge in the elegance of this Raspberry Crème Fraîche Tart, a dessert that marries crisp, buttery pastry with a luxuriously creamy filling and bursts of fresh berry sweetness. This show-stopping tart begins with a golden, homemade crust that's baked to perfection. It's then filled with a silky blend of crème fraîche, heavy cream, and a hint of vanilla, creating a luscious base for a vibrant topping of fresh raspberries. To elevate the presentation and flavor, a delicate apricot glaze adds a glossy sheen and subtle sweetness. Perfect for summer gatherings or special occasions, this easy-to-make tart combines sophisticated looks with irresistibly fresh flavors, sure to delight any dessert lover.
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 50 grams Granulated sugar
- 115 grams Unsalted butter (cold, cubed)
- 1 Egg yolk
- 2 tablespoons Ice water
- 240 ml Creme fraiche
- 120 ml Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 300 grams Fresh raspberries
- 2 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine all-purpose flour and granulated sugar.
Cut in the cold, cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg yolk and ice water, mixing gently until the dough just comes together. Be careful not to overmix.
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
Press the dough into the tart pan and trim any excess from the edges. Prick the bottom with a fork.
Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes.
Remove the parchment and weights, then bake for another 10 minutes or until golden brown. Let the crust cool completely.
For the filling, whip together creme fraiche, heavy cream, powdered sugar, and vanilla extract in a bowl until smooth and slightly thickened. Refrigerate until ready to use.
Once the tart shell is cool, spread the creme fraiche filling evenly inside it.
Arrange the fresh raspberries on top of the filling in a decorative pattern.
In a small saucepan, warm the apricot jam and water over low heat until liquefied. Strain if needed.
Gently brush the warm apricot glaze over the raspberries to give them a glossy finish.
Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Slice and enjoy your elegant Raspberry Creme Fraiche Tart!
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 89.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
