Tarte aux Framboises
French Raspberry Tart
Tarte aux Framboises looks really fancy 🤩 and is so EASY to make! Fresh raspberries, a creamy zesty filling and crunchy pistachios, all in a crisp golden crust - a seriously delicious dessert that always feels festive... Want a slice?
Tarte aux Framboises is our go-to when we want to make an impressive, refined and incredibly delicious dessert! We love how effortlessly this gorgeous tart comes together and your guests will too - for its irresistible mix of freshness, lightness and pure indulgence... Serve it and enjoy the WOW 😋 💫
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Tarte aux Framboises is our go-to when we want to make an impressive, refined and incredibly delicious dessert! We love how effortlessly this gorgeous tart comes together and your guests will too - for its irresistible mix of freshness, lightness and pure indulgence... Serve it and enjoy the WOW 😋 💫
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Why We Love It!
- Easy Flavor Bomb: Tarte aux Framboises is not only festive and bright but is also bursting with taste.. and it's whipped up in a snap!
- Crowd-pleaser: From small to tall, even the 'I don’t do dessert' types can’t resist this one
- The Bite: Tarte aux Framboises is the perfect mash-up of crunch, cream and fresh fruity zing 🤪
- 365 Party: We love cooking with seasonal produce, but fresh, juicy raspberries are easy to find almost any time of year. Sometimes it’s just nice to bring a little summer into the mix... Check out the Substitutions & Variations below 👇 for heavenly FRUIT twists!
What Is Tarte aux Framboises?
Tarte aux Framboises is a French classic; born in the patisseries of the 18th century, where crisp pastry and rich pastry cream (a silky vanilla custard) met fresh seasonal fruit. Over time, it’s become a true icon of French dessert culture, refined, balanced and effortlessly beautiful.
Our version keeps the classic spirit but makes it even easier: while the buttery shortcrust turns golden in the oven, we whip up a not-too-sweet, no-bake filling of mascarpone, quark and lemon-lime zest for a cheeky kick. Then come the juicy raspberries, crunchy pistachios and a hint of fresh herbs like verbena or mint.
Tarte aux Framboises is bright, bold and just a little bit irresistible 🤪
Ingredients
Tarte aux Framboises
-left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Shortcrust Dough: We use simple store-bought dough, it saves time and still bakes up buttery and crisp
- Marscarpone: Straight from the fridge is best
- Powdered sugar: We us this for the final touch
- Lime & Lemon: Lemon gives that classic clean acidity. It adds familiarity and comfort, the classic note you would expect, while lime brings surprise and a cheeky twist. It’s a subtle addition, but it keeps the dessert from tasting predictable. You could skip one, but we prefer both for this recipe
- Quark: Adds lightness and a subtle tang
- Pistacchios: Roughly chopped for crunch and colour.
- Butter: Just a bit of butter to grease the tart tin so the crust comes out perfectly
- Raspberries: Fresh, juicy and vibrant – the stars of the show
- Sugar: A touch to mellow the tartness of the filling and raspberries
TIP: We use dried chickpeas to prevent the dough from puffing up during blind baking
How To Make Tarte aux Framboises
Pre-heat
Pre-heat your oven to 350°F/ 180°C
Blind Bake
Butter the baking tin so the dough releases easily later.
Roll out the cold dough and fold in the edges. Prick the base with a fork to stop it from puffing up during blind baking. Line the tin with baking paper and fill it with dried chickpeas, we just use the paper that comes with the dough.
Bake for 10 minutes or as directed on the package. Remove the paper and chickpeas, then bake for another 5 minutes. Let it cool completely.
TIP: Keep the chickpeas for your next blind bake!
Chop
In the meantime, start chopping the pistachios coarsely, we will use them later for the finishing the tart.
Zest
Then zest the lemon and lime. Chop more finely if the zest is too coarse.
Mix
Put the mascarpone, the quark, sugar and zest in a bowl and mix everything together wel.
Spread
Spread the mascarpone mixture on top of the cooled tart base.
Top it off
Arrange the fresh raspberries neatly on the tart, sprinkle over the crushed pistachios and dust with powdered sugar using a sieve to avoid lumps. Enjoy!
Serving Tips & Pairings
- Herbs: Not a must, but a few sprigs or tiny leaves of fresh herbs make it taste (and look) next-level fresh! We use verbena, fresh mint or even basil 🌱
- Fruit: Go all fruity and serve a spoonful of Macedonia di Frutta on the side 🥝🍓🫐🥭🍋🟩
- Sweet Selection: Serve alongside Suspiros, Biscotti alle Mandorle, and Mousse au Chocolat for a top 🤩 dessert buffet…
- Drinks:
Substitutions & Variations
- Tartelette aux Framboises: Go mini with little tartlets or party-ready bite-size tarts
- Fruit: You can swap the raspberries for strawberries, blueberries, blackberries, peaches, apricots, figs, bananas, any fruit you like, or even a mix of fruits!
- Mascarpone: Swap for cream cheese, ricotta or Greek yogurt
- Nuts: You can use other nuts for the extra crunch, try almonds or hazelnuts
FAQs
The way to pronounce it is ‘tart oh frahm-bwahz’, with a French R and the stress on ‘bwahz’.
The filling can be made a day in advance and stored in a well-sealed container in the fridge. Bake the tart base fresh on the day, then fill and decorate it a few hours before serving. You can make the tart up to several hours ahead – any longer and the crust will start to lose its crunch.
Just cover it well with plastic wrap or store it in an airtight container, it can be kept in the refrigerator for up to 2 days
Recipe
Tarte aux Framboises
Equipment
- dried chickpeas or baking beans
Ingredients
- 1 piece shortcrust pastry
- 500 g mascarpone
- 250 g quark - soft, fresh white cheese
- 1 tsp powdered sugar
- 1 piece lemon - organic for zesting
- 1 piece lime - organic for zesting
- 20 g butter
- 300 g raspberries
- 70 g sugar
- 10 g pistachios
Instructions
- Pre-heat your oven to 350°F/ 180°C
- Butter the baking tin so the dough releases easily later.Roll out the cold dough and fold in the edges. Prick the base with a fork to stop it from puffing up during blind baking. Line the tin with baking paper and fill it with dried chickpeas, we just use the paper that comes with the dough.Bake for 10 minutes or as directed on the package. Remove the paper and chickpeas, then bake for another 5 minutes. Let it cool completely.TIP: Keep the chickpeas for your next blind bake!
- In the meantime, start chopping the pistachios coarsely, we will use them later for the finishing the tart.
- Then zest the lemon and lime. Chop more finely if necessary if the zest is too coarse.
- Put the mascarpone, the quark, sugar and zest in a bowl and mix everything together wel.
- Spread the mascarpone mixture on top of the cooled tart base.
- Arrange the fresh raspberries neatly on the tart, sprinkle over the crushed pistachios, and dust with powdered sugar using a sieve to avoid lumps. Enjoy!
Notes
- Shortcrust Dough: We use simple store-bought dough, it saves time and still bakes up buttery and crisp
- Marscarpone: Straight from the fridge is best
- Powdered sugar: We us this for the final touch
- Lime & Lemon: Lemon gives that classic clean acidity. It adds familiarity and comfort, the classic note you would expect, while lime brings surprise and a cheeky twist. It’s a subtle addition, but it keeps the dessert from tasting predictable. You could skip one, but we prefer both for this recipe
- Quark: Adds lightness and a subtle tang
- Pistacchios: Roughly chopped for crunch and colour.
- Butter: Just a bit of butter to grease the tart tin so the crust comes out perfectly
- Raspberries: Fresh, juicy and vibrant – the stars of the show
- Sugar: A touch to mellow the tartness of the filling and raspberries
Nutrition
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