Sugar-Free Classic Raspberry Tart
Indulge in the guilt-free delight of a **Sugar-Free Classic Raspberry Tart**, a beautifully balanced dessert with all the elegance of a traditional tart but none of the added sugar. This recipe combines a wholesome whole wheat crust with a velvety raspberry filling sweetened naturally with stevia, making it ideal for health-conscious foodies or those managing sugar intake. Featuring the tangy brightness of fresh raspberries enhanced with zesty lemon juice and thickened to perfection, this tart is as visually stunning as it is delicious. With its crispy, golden tart shell and luscious fruit topping, it’s easy to prepare and perfect for any gathering. Serve chilled to enjoy this refreshing dessert that’s full of flavor yet low in guilt—a new classic for your culinary repertoire!
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Recipe Information
Ingredients
- 250 grams Whole Wheat Flour
- 125 grams Unsalted Butter
- 1 large Egg
- 30 milliliters Ice Water
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 500 grams Fresh Raspberries
- 2 tablespoons Lemon Juice
- 2 tablespoons Stevia
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine whole wheat flour and salt.
3. Add cold, diced unsalted butter to the flour. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Beat the egg with vanilla extract and pour into the flour mixture. Add ice water slowly and mix until the dough just comes together. Do not overwork the dough.
5. Wrap the dough in plastic wrap and refrigerate for about 15 minutes.
6. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan and gently press into the edges.
7. Trim the excess dough and prick the bottom with a fork to prevent bubbling.
8. Place parchment paper over the tart shell and fill with baking weights or dried beans.
9. Bake the crust in the preheated oven for 15 minutes. Remove the baking weights and parchment, and bake for an additional 5 minutes or until lightly golden. Allow to cool.
10. In a medium saucepan, combine raspberries, lemon juice, and stevia. Stir over medium heat until the raspberries break down.
11. Mix cornstarch with water to form a slurry, and add to the raspberry mixture. Stir until the mixture thickens, then remove from heat.
12. Pour the raspberry filling into the cooled tart shell and spread evenly.
13. Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set.
14. Serve chilled and enjoy your sugar-free raspberry tart!
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 24.6 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 269 mg | 21% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1906 mg | 41% | |
*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.
