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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
- Grease the springform pan with butter.
- Roll out the puff pastry into a circle and line the springform pan with it.
- Use a fork to prick holes in the bottom.
- Place the springform pan in the refrigerator for about 30 minutes.
- Preheat the oven to 180°C (fan oven).
- 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.
- Bake the pastry in the oven for about 20 minutes.
- 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.
- Allow the pastry base to cool in the refrigerator.
Raspberry filling
- Fill a saucepan with plenty of cold water.
- Dissolve the gelatin sheets in the water and squeeze them well.
- Reuse the saucepan to warm a few tablespoons of fruit yogurt and add the dissolved gelatin to it.
- Once the gelatin is fully dissolved in the fruit yogurt, remove the saucepan from the heat.
- Transfer the mixture to a bowl with the remaining fruit yogurt and add 1 teaspoon of vanilla sugar.
- Gently wash the raspberries under a gentle stream of water and cut half of them in half.
- Add the halved raspberries to the mixture and stir with a spoon.
- Take the springform pan out of the refrigerator and spoon the delicious raspberry mixture into it.
- Return the springform pan to the refrigerator and let it set for about 5 hours.
Garnish
- Decorate the raspberry tart with the remaining raspberries.
- Grate the dark chocolate over the tart.
- 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
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.