Go Back
–+ servings
Tarte aux Framboises

Tarte aux Framboises

Total Time 30 minutes
8

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 the Tarte aux Framboises with powdered sugar using a sieve to avoid lumps. Enjoy!

Notes

Tarte aux Framboises Ingredients
  • 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

Nutrition

Calories: 493.81kcal | Carbohydrates: 37.02g | Protein: 11.51g | Fat: 33.26g | Saturated Fat: 19.42g | Polyunsaturated Fat: 0.73g | Monounsaturated Fat: 1.96g | Trans Fat: 0.08g | Cholesterol: 67.88mg | Sodium: 253.48mg | Potassium: 123.57mg | Fiber: 3.85g | Sugar: 12.53g | Vitamin A: 962.2IU | Vitamin C: 19.49mg | Calcium: 109.04mg | Iron: 1.58mg