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Fresh Raspberry Tart

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A rich and buttery raspberry tart layered with creamy filling and vibrant homemade raspberry sauce, finished with fresh berries for a beautiful dessert.

Ingredients

  • 1–1/4 cups butter (softened)
  • 1/2 cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 2 cups flour
  • 3 cups fresh raspberries (rinsed and dried)
  • 1/2 cup sugar (for sauce)
  • 1 tsp fresh squeezed lemon juice
  • 5 oz fresh raspberries (for topping)
  • 1/2 cup (1 stick) salted butter (softened)
  • 8 oz cream cheese (softened)
  • 4–5 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

  1. Cream together 1-1/4 cups butter and 1/2 cup sugar until smooth. Add 1 tsp vanilla and a pinch of salt and mix again.
  2. Add flour in 1/2 cup increments until a dough forms.
  3. Press dough into the bottom and slightly up the sides of a 13×9-inch baking dish or 9-inch tart pan.
  4. Prick crust with a fork and freeze for 15 minutes.
  5. Preheat oven to 375°F and bake crust for 17-18 minutes until golden brown. Cool completely.
  6. Puree 3 cups raspberries in a blender or food processor.
  7. Strain puree through a fine mesh sieve into a saucepan, discarding seeds. Stir in 1/2 cup sugar and lemon juice.
  8. Bring to a boil, then reduce heat and simmer 10-15 minutes until thickened and reduced by half. Cool completely.
  9. Cream together 1/2 cup butter and cream cheese until smooth. Add vanilla extract and mix well.
  10. Add powdered sugar one cup at a time until desired consistency and sweetness is reached.
  11. Spread 2/3 of the filling over the cooled crust.
  12. Spread cooled raspberry sauce evenly over the filling.
  13. Arrange fresh raspberries on top, some whole and some halved.
  14. Pipe remaining filling decoratively over the tart if desired.
  15. Garnish with lemon zest and mint leaves if using.
  16. Chill for 2 hours before serving and keep refrigerated.

Notes

  • Use frozen raspberries if fresh are unavailable; thaw and drain well.
  • Adjust powdered sugar for a less sweet filling if preferred.
  • Store covered in the refrigerator for up to 3 days.
  • For cleaner slices, chill thoroughly before cutting.

Nutrition

Find it online: https://yumfamilyrecipes.com/fresh-raspberry-tart/