Ultimate Homemade Double Raspberry Tart: A Perfect Blend of Sweetness and Freshness

Prepare to fall in love with this exquisite Double Raspberry Tart, a dessert that masterfully blends freshness with a luxurious creamy texture. This culinary masterpiece features a perfectly baked Pâte Sucrée crust, a sweet shortcrust pastry renowned for its delightful crispness and buttery flavor. Inside, you’ll find a luscious homemade raspberry curd, bursting with vibrant fruitiness. The tart is then elegantly crowned with fresh raspberries, each carefully filled with a dollop of raspberry jam, adding an extra layer of visual appeal and intense berry flavor. Whether you’re planning a special occasion, a festive dinner party, or simply craving a refreshing dessert to savor during the warmer months, this raspberry tart is an impeccable choice that promises to impress and delight.

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Why You’ll Adore This Double Raspberry Tart

If your quest is for a dessert that strikes the perfect balance – neither too heavy nor lacking in indulgence – then this double raspberry tart recipe is precisely what you need. It’s a delightful symphony of textures and flavors, making it irresistibly moreish. Each bite transports you with the intense, fresh taste of raspberries, beautifully complemented by the rich, buttery crunch of the Pâte Sucrée tart crust. This dessert isn’t just bursting with flavor; it’s a celebration of fruity goodness.

The star of the show, the homemade raspberry curd filling, is a visual and gastronomic delight. Its gorgeous, bright pink hue is incredibly inviting, and its texture is exquisitely creamy and smooth. The flavor is a tangy-sweet marvel, pure raspberry bliss. To elevate this experience further, fresh raspberries are gently pressed into the curd, and each is individually filled with a touch of raspberry jam. This simple detail adds an extra ‘pop’ of color and a concentrated burst of flavor, making every serving a feast for the eyes and the palate.

What truly sets this recipe apart is its remarkable accessibility. It’s straightforward enough for even a beginner baker to tackle with confidence, yet its final presentation is so elegant and impressive that it’s ideal for a sophisticated dinner party, a holiday gathering, or any special occasion where you want to serve something truly memorable without the stress. It’s the kind of dessert that looks like it took hours of complex work but is surprisingly manageable.

Are you a true raspberry tart enthusiast? Then you’ll also want to explore some of our other delectable creations, like my Raspberry Frangipane Tartlets, perfect for individual servings, and the indulgent Chocolate Raspberry Tart, which combines the best of both worlds!

Essential Ingredients for Your Raspberry Tart

Crafting this delightful raspberry tart requires a few key ingredients, each playing a crucial role in achieving its perfect texture and flavor. Below is a detailed breakdown of what you’ll need. For precise measurements, please refer to the complete recipe card at the bottom of this page.

Scroll down to recipe card below for all quantities

For the Pâte Sucrée (Sweet Shortcrust Pastry):

• Wet Ingredients:
  • Very Soft Unsalted Butter: This is the foundation of a rich, tender pastry. Using very soft butter ensures it creams smoothly with the sugar, creating a uniform dough without overworking it.
  • Icing Sugar (Confectioner’s Sugar): Unlike granulated sugar, icing sugar dissolves more completely, leading to a finer, more tender crumb and preventing a gritty texture. It also contributes to the signature sweetness.
  • Egg (Medium to Large Size, at Room Temperature): The egg acts as a binder, bringing the dough together and adding richness. Room temperature eggs emulsify better with the butter and sugar, resulting in a smoother dough.
• Dry Ingredients:
  • Almond Meal (or Almond Flour): Adds a wonderful nutty flavor and contributes to the pastry’s delicate, melt-in-your-mouth texture. It also helps in tenderizing the gluten, preventing a tough crust.
  • Plain / All-Purpose Flour: The primary structural component of the pastry. Ensure it’s measured accurately, preferably by weight, to avoid a dense or dry crust.
  • A Pinch of Fine Salt: Crucial for balancing the sweetness and enhancing all the other flavors in the pastry.

Nut-Free Option: If you need to make this raspberry tart nut-free, you can easily substitute the almond meal with an equal amount of additional all-purpose flour. The texture will be slightly different but still delicious.

For the Raspberry Curd:

• Raspberries: You can use either fresh or frozen raspberries for the curd. If using frozen, ensure they are fully thawed and well-drained before blending them into a thin, smooth puree. For convenience, you can also use store-bought raspberry puree, as long as it’s 100% raspberries with no added sugar.
• Eggs: Specifically, you’ll need large egg yolks, and it’s essential they are at room temperature. Cold egg yolks can curdle when combined with the warm raspberry mixture, leading to a lumpy curd. You can save the leftover egg whites for other recipes, such as making delicate Financiers.
• Butter: Unsalted butter, also at room temperature but not overly soft or melted. Cutting it into small cubes helps it melt quickly and evenly into the warm curd, contributing to its creamy texture and rich flavor.
• Cornstarch: This is a key thickening agent that provides stability to the curd, ensuring it sets beautifully and allows for a clean slice through the tart. If cornstarch is unavailable, you can substitute it with an equal amount of all-purpose flour.

Flavor Enhancements: Optionally, for an added layer of aroma, you can incorporate a small amount of vanilla extract. While lemon zest can also be considered, the natural tanginess of the raspberries typically provides enough brightness on its own, so I generally don’t recommend adding lemon juice to avoid making the curd overly tart.

To Finish the Raspberry Tart:

• Raspberries: For the decorative topping, it is crucial to use fresh raspberries. Their firm texture and vibrant appearance are essential for the final presentation. Frozen raspberries tend to become too soft and watery when thawed, which would compromise the tart’s aesthetic.
• Raspberry Jam: This is an optional but highly recommended ingredient that adds an extra touch of sweetness and a beautiful visual pop when piped into the fresh raspberries. You can use your favorite homemade raspberry jam or a good quality store-bought variety.

How to Create Your Raspberry Tart: A Step-by-Step Guide

Embark on your baking journey with confidence! This section provides a detailed, step-by-step guide to help you create a stunning Double Raspberry Tart, from perfecting the pastry to assembling the final, beautiful dessert.

1. Crafting the Sweet Shortcrust Pastry (Pâte Sucrée)

The Pâte Sucrée is the foundation of our tart. It’s a forgiving pastry that can be prepared in advance, making your baking day much smoother. Unbaked dough can be stored in the fridge for up to 24 hours, and a baked, unfilled crust can stay at room temperature for the same duration.

• Photo 1: Begin by combining the very soft unsalted butter and sifted icing sugar in the bowl of your stand mixer, fitted with the paddle attachment. If you’re using a hand mixer, a large mixing bowl will suffice. Cream these ingredients together for approximately two minutes, or until the mixture appears smooth and light. Remember to pause and scrape down the sides of the bowl as needed to ensure everything is thoroughly combined.
• Photo 2: Next, incorporate the room temperature egg and almond meal into the creamed butter and sugar. Mix these additions until they are just combined. Avoid overmixing at this stage. You should observe a thick, somewhat coarse paste forming.
• Photo 3: Now, add the sifted all-purpose flour and a pinch of fine salt to the mixture. Sifting prevents lumps and helps distribute the ingredients evenly.
• Photo 4: Mix on the lowest speed possible. Stop mixing as soon as the dough barely comes together into a rough, shaggy mixture. It’s crucial not to over-mix the pastry, as this develops gluten, which can lead to a tough crust. We want a tender, crumbly Pâte Sucrée.
• To confirm your pastry dough is ready, take a small amount of the crumbs and press them firmly between your fingers. They should stick together to form a cohesive piece. If they don’t, mix for a few more seconds.

Traditional Technique Insight: Historically, once the flour is roughly incorporated, French pastry chefs often finish the dough by hand using a technique called “fraisage“. This involves pressing the dough out with the palm of your hand across a clean work surface. This action gently brings the dough together into a very smooth, incredibly malleable consistency without overdeveloping the gluten. While a stand mixer can get you close, a brief fraisage can refine the texture beautifully.

2. Rolling the Pastry and Lining the Tart Pan

• Transfer your rough pastry dough onto a large sheet of baking paper or parchment paper. Gently bring it together to form a cohesive ball, then cover it with a second sheet of baking paper. Using your hands, gently press down to flatten the dough slightly into a disk.
• Photo 5: With a rolling pin, carefully roll the pastry between the two sheets of paper until it is approximately 4 mm (1/6 inch) thick. For best results and uniform thickness, I highly recommend using a rolling pin with thickness rings or strips. This ensures an even bake and a beautifully consistent crust.
• Once rolled, transfer the flat dough, still sandwiched between the baking paper, onto a large baking tray. Refrigerate it for at least 1 hour, or for up to 24 hours. Chilling is vital as it firms up the butter, prevents shrinkage during baking, and makes the dough easier to handle.
• After chilling, peel off one side of the baking paper. Carefully invert the pastry into a 24 cm (9.5-inch) tart pan, preferably one with a removable bottom for easy demolding. If the pastry feels too firm and difficult to maneuver, let it sit at room temperature for a couple of minutes to soften slightly.
• Photo 6: Gently coax the pastry down into the corners of the tart tin, using your fingers to create a neat 90-degree angle where the bottom meets the sides. The Pâte Sucrée is quite forgiving; if it cracks, simply press the edges together with your fingers to patch it up. If at any point the dough becomes too soft to handle, pop it back into the fridge for a few minutes to firm up again.
• Photo 7: Using a small pairing knife, carefully trim away any excess pastry from the top edge of the tart pan. Once lined and trimmed, place the tart pan back into the fridge for at least 2 hours – or ideally, overnight (up to 24 hours). This extended chilling period is crucial for preventing the crust from shrinking during baking.
• Photo 8: Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). While the oven heats, retrieve your chilled tart crust. “Dock” the pastry by pricking the bottom all over with a fork. This allows steam to escape during baking, preventing the crust from puffing up. Place the tart pan in the freezer for a final chill while your oven finishes preheating. This last quick chill helps the butter remain firm for a flaky crust.
• Bake the pastry for 40 to 45 minutes, or until it is lightly golden brown and feels completely dry to the touch. You’ll know it’s done when it has a uniform color and no raw spots. Optionally, for an extra crisp and sealed crust, you can brush the baked pastry with a thin layer of egg white about 5 minutes before the end of the baking time. This creates a barrier that helps prevent the crust from becoming soggy once filled.
• If your pastry has been properly chilled and rested as instructed, you typically won’t need to use pie weights, beans, or rice to weigh it down during baking.
• Once baked, remove the tart crust from the oven and set it aside on a wire rack to cool down completely to room temperature before filling.

3. Preparing the Luscious Raspberry Curd Filling

• Begin by preparing your raspberries. Place fresh raspberries (or fully thawed and well-drained frozen raspberries) into a small jug, bowl (if using an immersion blender), or your regular blender. Blend until the raspberries are completely smooth and form a thin puree.
• Photo 9: Set a fine mesh strainer over a non-reactive medium saucepan. Pour the raspberry puree through the strainer. Use a spatula to press firmly on the puree, extracting as much liquid as possible and leaving behind any seeds or fibrous lumps. Discard the leftover solids. This step ensures a silky-smooth curd.
• Photo 10: Into the strained raspberry puree, whisk in the egg yolks and caster sugar until well combined. Then, add the cornstarch and whisk again until there are no lumps.
• Place the saucepan over your stove on a very low heat setting. Cook the mixture for 3 to 4 minutes, stirring constantly with a heat-proof spatula or wooden spoon. During this time, the sugar should fully dissolve, and the mixture will begin to thicken ever so slightly.

Critical Tip for Curd Perfection: It is absolutely essential to maintain the lowest possible heat during this stage. If the heat is too high, the eggs can cook too quickly and scramble, resulting in a curdled or lumpy texture that is undesirable. Patience is key here to achieve a smooth consistency.

• Photo 11: Gradually add the cubed, room-temperature butter to the saucepan, a little bit at a time. Whisk continuously after each addition until the butter is completely melted and thoroughly incorporated into the raspberry mixture. Continue this process until all the butter has been added and absorbed.
• Photo 12: Continue to cook and stir the curd for approximately 5 more minutes. The exact time may vary depending on your stove’s heat and the size of your saucepan. The curd is ready when it has significantly thickened and is able to coat the back of a spoon or spatula without running off immediately. When you draw a line with your finger across the coated spoon, the line should hold.

Precision Cooking: For the most accurate results, use a kitchen thermometer to check the curd’s temperature. The raspberry curd is perfectly cooked when it reaches around 82 degrees Celsius (180 degrees Fahrenheit).

For an Ultra-Smooth Curd: As an optional step, once the curd is cooked, you can pour it again through a fine mesh sieve. This will remove any minute leftover raspberry seeds or tiny bits of cooked egg, ensuring an exceptionally smooth and luxurious texture. Personally, I enjoy the subtle texture that a few raspberry seeds add to the curd, but the choice is entirely up to your preference!

4. Assembling Your Elegant Raspberry Tart

• Photo 13: Carefully pour the still-warm raspberry curd directly into the completely cooled and baked tart crust.
• Photo 14: Using a small offset spatula or the back of a spoon, gently spread the raspberry curd into an even, smooth layer across the bottom of the tart crust. Ensure it fills the crust uniformly.
• Transfer the tart to the fridge and allow it to chill and set for at least 1 hour. At this point, the curd should have started to firm up around the edges but may still feel slightly soft in the center.
• Photo 15: While the curd is chilling, carefully wash your fresh raspberries and gently pat them completely dry with paper towels. Once the curd has set enough, artfully arrange and press the fresh raspberries into the raspberry curd, with their hollow side facing upwards. You can create concentric circles or any pattern you desire for a beautiful presentation.
• Photo 16: To add that signature ‘double raspberry’ touch, place some raspberry jam into a pastry bag. Snip a very small hole at the tip of the bag. Delicately pipe a small amount of raspberry jam into the hollow center of each fresh raspberry, filling them completely. This step not only enhances the flavor but also adds a stunning visual element.

Creative Topping Alternatives: If you don’t have raspberry jam on hand, or prefer a different texture, you could also use a homemade Raspberry Compote or a smooth Raspberry Coulis instead of jam to fill the raspberries. Both options would provide a similar burst of flavor and color.

• Once the raspberries are in place and filled, return the tart to the fridge for at least an additional 2 to 3 hours. This allows the raspberry curd to set completely and firm up, ensuring clean slices when serving. The longer it chills, the better the structure and flavor will be.

Baking FAQs and Pro Tips for Your Raspberry Tart

Here are answers to common questions and expert tips to ensure your Double Raspberry Tart turns out perfectly every time.

Expert Tips & Troubleshooting for a Perfect Tart

Even experienced bakers encounter challenges. Here are some common issues and their solutions, along with valuable tips to ensure your raspberry tart is a resounding success.

• My tart pastry is very sticky and hard to roll – or too dry and breaking: The consistency of your dough can be influenced by factors like the exact size of your egg, the fat content of your butter, or even the brand of flour. If your dough is too sticky, try incorporating a tiny bit more flour, a tablespoon at a time, until it’s manageable. If it’s too dry and crumbling, add a few drops of very cold water, one teaspoon at a time, and knead gently until it comes together. Avoid adding too much liquid or flour at once.
• The pastry is cracking or breaking when I line the tart pan: This often happens if the dough is either too cold and stiff or too warm and soft. If it’s too rigid, allow it to sit at room temperature for just a couple of minutes to become more pliable. If it’s too soft, place it back in the fridge for 5-10 minutes to firm up. Remember, Pâte Sucrée is very forgiving; any cracks can be easily patched up by gently pressing the dough together with your fingers.
• The ultimate secret to achieving a tart crust that maintains its shape beautifully and does not shrink or collapse in the oven is thorough resting and chilling. Every time you handle the dough – after mixing, after rolling, and especially after lining the tart pan – ensure it gets a good chill. For the absolute best results, I highly recommend leaving the lined tart pastry in the fridge overnight before baking. This allows the gluten to relax and the butter to firm up completely, preventing any unwanted distortion during baking.
• The raspberry curd is lumpy: Lumps in curd usually indicate that the heat was too high, causing the egg yolks to cook too quickly and scramble. The curd should only ever reach a gentle simmer, never a rolling boil. If your curd turns out lumpy, don’t despair! You can often smooth it out by pouring it immediately through a fine mesh sieve to catch any cooked egg bits. For an even finer texture, you can try blending it with an immersion blender once it’s strained, making sure to avoid incorporating too much air.
• For an extra smooth and luxurious raspberry curd, always strain the mixture once it has finished cooking. This final pass through a fine mesh sieve will remove any lingering raspberry seeds or minuscule bits of cooked egg yolk, resulting in a perfectly velvety texture. While I personally enjoy the slight texture a few seeds add, this step is entirely up to your preference for silkiness.

Storing & Freezing Your Raspberry Tart

This raspberry tart is an excellent dessert to prepare in advance, thanks to the necessary chilling periods for both the pastry and the curd filling. This makes it perfect for entertaining or when you simply want to get ahead in your baking schedule.

The tart pastry itself offers flexibility in storage. You can keep the unbaked dough in the fridge for up to 24 hours. Once baked and cooled (but unfilled), the crust can be stored at room temperature for 1 day. However, once the tart is filled with the creamy raspberry curd and topped with fresh raspberries, it must be kept refrigerated. For the best flavor and texture, it is advisable to consume the filled tart within 2 days of assembly.

Regarding freezing, the pastry holds up exceptionally well. It’s best to freeze it unbaked. You can either roll the dough flat and wrap it meticulously in baking paper and then plastic wrap, or you can already line it inside your tart pan and cover it tightly with plastic wrap before freezing. This allows you to have a ready-to-bake crust whenever a craving strikes. The finished and assembled tart, however, should only be served fresh to appreciate its delicate textures and flavors at their peak.

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Recipe Card

Raspberry Tart

4.75 from 4 votes

This double raspberry tart is delicious fresh and creamy. It combines a Pâte Sucrée crust (sweet shortcrust pastry) with a bright raspberry curd filling topped with jam-filled fresh raspberries.

Servings:
10

Author:

Sylvie

Prep Time

1 hour
hr

Cook Time

1 hour
hr

Resting Time

6 hours
hrs

Total Time

8 hours
hrs

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Ingredients

Pâte Sucrée Pastry

• 100
  gr
  Unsalted Butter,
  soft, at room temperature
• 50
  gr
  Icing Sugar,
  sifted
• 1
  large
  Egg
• 40
  gr
  Almond Meal
• 200
  gr
  Plain / All-Purpose Flour
• 1
  pinch
  Fine Table Salt

Raspberry Curd Filling

• 300
  gr
  Raspberries,
  fresh or frozen, thawed
• 6
  Egg Yolks
• 120
  gr
  Caster Sugar
• 150
  gr
  Unsalted Butter,
  at room temperature
• 15
  gr
  Cornstarch

Toppings

• 200
  gr
  Raspberries,
  fresh
• 50
  gr
  Raspberry Jam,
  optional

Instructions

Pâte Sucrée Pastry

• In the bowl of your mixer, cream the soft butter and sifted icing sugar for a couple of minutes or until just smooth. Stop to scrape the bowl if required.
• Mix in the egg and almond meal to get a thick, coarse paste. Add the flour and salt and mix on low, stopping as soon as the dough comes together into a rough mixture (see note 1).
• Bring the dough together into a ball and place between two large sheets of baking paper / parchment paper. Press with your hand to flatten the pastry, then roll using a rolling pin (see note 2) into a large disk that is about 4 mm (1/6 inch) thick.
• Place the flat dough on a large baking tray and refrigerate for at least 1 hour, or up to 24 hours.
• Leave at room temperature for a couple of minutes to soften the pastry then peel off the baking paper and place the pastry inside a 24 cm (9,5-inch) tart pan. Gently bend the pastry down into the corner of the tart tin to create a 90 degree angle (see note 3).
• Cut off any excess pastry with a small pairing knife. Place back in the fridge for at least 2 hour – preferably overnight (up to 24 hours).
• Preheat your oven on 160 degree Celsius (325 degree Fahrenheit). Dock the pastry (prick the bottom of the pastry with a fork) and place in the freezer while the oven is preheating. Bake for 40 to 45 minutes or until lightly golden and completely dry (see note 4). Set aside to cool down completely.

Raspberry Curd Filling

• Blend the raspberries (fully thawed and drained if using frozen raspberries) until completely smooth, using a regular blender or immersion blender. Pour the raspberry puree through a fine mesh strainer placed over a non-reactive medium saucepan. Press the puree through the strainer using a spatula and discard any leftover seeds or lumps.
• Mix in the egg yolks and sugar, then the cornstarch. Place on the stove on low heat and cook for 3 to 4 minutes while constantly stirring with a heat-proof spatula. The sugar should have dissolved and the mixture should have started to very slightly thicken (see note 5).
• Add the cubed butter a little bit at a time and whisk until completely incorporated into the mixture. Continue to cook and stir for about 5 minutes (more or less depending on the heat and size of saucepan) or until the curd has thickened and coats the back of a spoon or spatula (see note 6).
• Optionally, pour again through a fine mesh sieve to remove any leftover seeds or bits of cooked egg.

Assembling the tart

• Pour the warm curd inside the baked tart crust and spread it into an even layer using a small offset spatula. Place in the fridge to chill and set for 1 hour; the curd should have started to set but still feel slightly soft.
• Wash and pat dry the fresh raspberries. Press them into the raspberry curd, hollow side facing up.
• Place the raspberry jam in a pastry bag and cut a very small hole at the tip. Pipe some raspberries jam inside each raspberry to fill them.
• Place back in the fridge for at least 2 to 3 hours to allow for the raspberry curd to set completely before serving.

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Notes

1. Make sure not to over-mix the pastry as we want to avoid creating too much gluten. To check that the pastry dough is ready, press some of the crumbs together in your hand. They should stick together.
2. I recommend using a rolling pin with thickness rings or thickness strips to get an even thickness.
3. If the pastry is too hard and not malleable, leave for a few more minutes at room temperature. If it gets too soft, place back in the fridge for a few minutes. If the pastry cracks, simply patch it up with your fingers.
4. Optionally, you can brush the pastry with some egg white 5 minutes before the end of the baking time to “seal” the pastry. If the pastry has been properly chilled and rested, you won’t need any pie weights, beans or rice to weigh it down.
5. Make sure to stay on the lowest heat or the eggs might cook too quickly and start to scramble. This would give you a curdled or lumpy curd.
6. Ideally, use a kitchen thermometer to check if the curd is cooked. The curd is ready when it reaches around 82 degrees Celsius (180 degrees Fahrenheit).

Nutrition (per serving)

Calories:
428
kcal

|

Carbohydrates:
44
g

|

Protein:
6
g

|

Fat:
26
g

|

Saturated Fat:
14
g

|

Polyunsaturated Fat:
2
g

|

Monounsaturated Fat:
7
g

|

Trans Fat:
1
g

|

Cholesterol:
189
mg

|

Sodium:
22
mg

|

Potassium:
126
mg

|

Fiber:
4
g

|

Sugar:
22
g

|

Vitamin A:
824
IU

|

Vitamin C:
14
mg

|

Calcium:
48
mg

|

Iron:
2
mg

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