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Raspberry tart

This charming raspberry tart in a cheerful pink hue, enriched with juicy Beekers Berries raspberries, offers not only a flavourful treat but also a visual delight. Both easy to prepare and enjoyable to present, this tart is a true indulgence for guests. The delicate puff pastry layers add an airy crispness, while the raspberries bring natural sweetness and a refreshing undertone. The interplay between the crispy texture and the juicy fruits creates a delightful symphony of flavours and textures.

A touch of extra refinement emerges with the addition of shaved dark chocolate, adding a deeper complexity to the whole. And for the finishing touch, a few fresh mint leaves provide a colourful accent and a hint of aromatic flair to the raspberry tart.

Ingredients & supplies

For 1 tart | 60 minutes preparation time

 

Ingredients
  • 200 g Beekers Berries raspberries
  • 1 roll puff pastry
  • 500 ml fruit yogurt (strawberry & raspberry or another flavour)
  • 1 teaspoon vanilla sugar
  • 1 sprig of mint
  • 4 sheets of gelatin
  • 1 piece of dark chocolate

 

Supplies
  • 1 springform pan (20/24 cm diameter)
  • 1 rolling pin
  • 1 sheet of baking paper

Preparation

Pastry base
  1. Grease the springform pan with butter.
  2. Roll out the puff pastry into a circle and line the springform pan with it.
  3. Use a fork to prick holes in the bottom.
  4. Place the springform pan in the refrigerator for about 30 minutes.
  5. Preheat the oven to 180°C (fan oven).
  6. Remove the springform pan from the refrigerator, line it with baking paper, and fill it with uncooked rice or dry beans to prevent air bubbles from forming in the edges.
  7. Bake the pastry in the oven for about 20 minutes.
  8. Remove the filling and baking paper from the pan and return the springform pan to the oven. Bake the pastry for another 10 minutes until golden brown.
  9. Allow the pastry base to cool in the refrigerator.

 

Raspberry filling
  1. Fill a saucepan with plenty of cold water.
  2. Dissolve the gelatin sheets in the water and squeeze them well.
  3. Reuse the saucepan to warm a few tablespoons of fruit yogurt and add the dissolved gelatin to it.
  4. Once the gelatin is fully dissolved in the fruit yogurt, remove the saucepan from the heat.
  5. Transfer the mixture to a bowl with the remaining fruit yogurt and add 1 teaspoon of vanilla sugar.
  6. Gently wash the raspberries under a gentle stream of water and cut half of them in half.
  7. Add the halved raspberries to the mixture and stir with a spoon.
  8. Take the springform pan out of the refrigerator and spoon the delicious raspberry mixture into it.
  9. Return the springform pan to the refrigerator and let it set for about 5 hours.

 

Garnish
  1. Decorate the raspberry tart with the remaining raspberries.
  2. Grate the dark chocolate over the tart.
  3. Add a few mint leaves.

And… serve! Enjoy,

Have you made this delicious raspberry tart? Share your raspberry tart on social media and tag us @beekersberries!

Nutritional value per serving

Calories: 300 kcal | Protein: 7 g | Carbohydrates: 33 g | Sugars: 16 g | Fat: 16 g

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Our raspberries

The sweet, bright flavour of the raspberries blends perfectly with the crispy layers of puff pastry, creating a delightful balance between sweet and savoury. The raspberries not only add a vibrant color to the tart but also a playful freshness that enlivens every bite.

 

Meet our raspberries

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