Buttery pastry filled with layers of raspberry jam, white chocolate Chantilly cream and fresh raspberries. These French raspberry tarts are more than just a dessert; they are a sensory experience that encapsulates the essence of summer. The recipe is slightly involved, but well worth the effort.
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In a really busy year, this month seems to have been the busiest of the lot. I’ve thus tried to be creative by combining as many entries to blog challenges as possible. Regular readers will have spotted this from earlier posts. I think I’ve done pretty well, but there are two further challenges I want to enter: One Ingredient and Classic French.
In addition, I needed to bake something from Eric Lanlard’s latest book Chocolat which I was recently sent for review.
So how was I going to cover all three bases? With a few twists and turns, I used Eric’s take on the classic French Fruit Tart, but substituted his strawberries with raspberries.
Raspberry Tarts With Chantilly Cream
The tarts were all that I could have wished for. Well they could be more elegantly executed, but if you want something beautiful, it’s easily done.
Each element harmoniously blends together, creating a symphony of flavours that dances on your palate. Whether enjoyed at a picnic, a garden party, or simply as a treat to savour on a sunny day, these tarts are the epitome of summertime bliss.
If this recipe is anything to go by, delving deeper into Chocolat will be a pleasure.
The main requirement for making these French raspberry tarts is a few ten centimetre (four inch) loose-bottomed tart tins*. The loose bottoms make it easy to release the pastry cases and the tin makes for a crisp finish.
I had to wait patiently for the rain to stop so I could photograph the tarts in good light. But it didn’t, hence the photos with only two tarts, which I took the next day.
What Do French Raspbery Tarts Taste Like?
One bite into one of these raspberry tarts and you experience the perfect symphony of flavours and textures. Each component is delicious in its own right, but combined together, they’re pure ambrosia.
The buttery pastry crumbles gently, releasing its melt-in-the-mouth goodness. The zippy raspberry jam awakens your taste buds, followed by the silky smoothness of the white chocolate Chantilly cream. Finally, the juicy burst of plump raspberries delivers a delightful pop of fruity freshness.
The base of these delightful tarts is a heavenly buttery pastry, crafted with love. The crust is tender, crumbly and perfectly golden. With every bite, the pastry melts in your mouth, releasing a subtle sweetness that complements the tartness of the raspberries. I’d have been happy to eat the pastry all on its own. Maybe I’ve finally overcome my pastry jinx.
On top of the pastry sits a generous layer of raspberry jam. I used homemade, but your favourite will be perfect. It offers a hint of tanginess that harmonises with the other elements of the tart.
As for that white chocolate Chantilly cream, it’s a pure dream, as the Big Bopper might have sung and I shall be using it again for sure. Velvety smooth and decadent, it’s a creamy cloud of indulgence. Each dollop is infused with the delicate notes of vanilla. The white chocolate adds a touch of luxurious sweetness, which balances the tart juicy raspberries and enhances the overall richness of the tarts.
The sun-kissed Cornish raspberries are the icing on the cake, so to speak.
Other Fruit Tart Recipes You Might Like
- Apricot frangipane tart
- Double apple tarts
- Easy jam tarts
- Fig tarts with mascarpone & white chocolate
- Plum almond tart
- Rustic rhubarb galette
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these French raspberry tarts, I’d love to hear about it in the comments below. Do you have any recommendations or advice for pastry?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
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If you’d like more raspberry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Raspberry Tarts. PIN IT.
White Chocolate Raspberry Tarts
Raspberry Tarts With Chantilly Cream
Ingredients
Pastry
- 150 g flour half wholemeal, half plain white (I used wholemeal spelt)
- 2 tbsp golden caster sugar (I used homemade vanilla sugar)
- 100 g unsalted butter fridge cold
- 1 large egg yolk (I used a duck egg yolk)
- ½ tsp vanilla extract if not using vanilla sugar
Chantilly Cream
- 50 g white chocolate (I used Green & Black’s – it’s nice and vanillary)
- 150 ml double cream (heavy cream)
Tart Assembly
- 6 tbsp raspberry jam
- 1 punnet fresh raspberries (I used Cornish raspberries)
Instructions
Pastry
- Place the flours and sugar into a large mixing bowl. Cut the butter into small cubes and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.150 g flour, 2 tbsp golden caster sugar, 100 g unsalted butter
- Make a well in the centre of the mix and add the egg yolk and vanilla extract, if using. Stir to combine from the inside out with a flat bladed knife until you have a ball of dough. If the mixture is too dry, add a little cold water, but be careful not to make the mixture wet.1 large egg yolk, ½ tsp vanilla extract
- Wrap in a plastic bag and place in the fridge for 1/2 an hour.
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Roll out on a lightly floured surface and cut out circles to line the six tart cases, re-rolling and cutting as necessary.
- Bake on the top shelf of the oven for 10 minutes or until dry and golden.
- Transfer to a wire rack to cool, then lift the cases out of the tins.
Chantilly Cream
- Melt the chocolate in a bowl suspended over a pan of hot, but not boiling, water then leave to cool a little.50 g white chocolate
- Whisk the cream until soft peaks form.150 ml double cream (heavy cream)
- Stir a large tbsp of whipped cream into the chocolate then add the chocolate to the rest of the cream and stir gently until just combined.
Tart Assembly
- Spread 1 tbsp of jam over the bottom of each tart case.6 tbsp raspberry jam
- Divide the Chantilly cream between the tart cases and spread it over the jam.
- Gently press some raspberries on top of the cream and serve.1 punnet fresh raspberries
Notes
Nutrition Estimate
Sharing
I’m entering these French fruit tarts into Classic French with Jen of Blue Kitchen Bakes. All rules are open to interpretation. I hope Jen will be generous and allow my entry.
Nazima of Franglais Kitchen has chosen raspberries as this month’s One Ingredient and I’m very glad she did or I might not have made these thoroughly decadent raspberry tarts. This challenge is co-hosted by Laura of How to Cook Good Food.
I’m also submitting these pastries to Alpha Bakes with Ros of The More Than Occasional Baker where the letter is R for Raspberries.
Raspberries now being in season, I’m sending this off to Ren Behan’s Simple and in Season.
And as these tarts are perfect for outdoor eating, I’m also submitting them to Four Seasons Food, co-hosted by Anneli of Delicieux and Louisa of Chez Foti.
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Nazima Franglais kitchen says
Raspberry and Chocolate work so well together. I know it is particularly good with white chocolate so am really glad to see this pairing for this month’s One Ingredient. I love mini tarts like this – a perfectly portable treat.
Anneli (Delicieux_fr) says
Really beautiful delicate little tarts! White chocolate and raspberries is a match made in heaven so these must hit the spot! Thanks for this lovely dainty entry into Four Seasons Food 🙂
Alida says
Fruit tarts are my favourite dessert ever. I buy mini ones when I am in Italy and these days they are easily available in the UK too. Of course they will never be as good as homemade ones.
Really well presented Choclette!
Bakersfield Photographer says
Lovely Tarts, really delicious looking tart. I better try these.
manu says
Beautiful tarts!!!
Have a nice week
Baking Addict says
I am loving your multi blog challenge recipes 🙂 This tart looks delicious – definitely better than the one at the tavern! Thanks for entering AlphaBakes
The Caked Crusader says
These look lovely – I do so prefer raspberries with white chocolate compared to dark.
belleau kitchen says
They are absolutely so perfect looking. I do love Mr Lanlard. He makes damn fine patisserie. X
laura@howtocookgoodfood says
How funny we both came up with raspberry tarts but also have different takes on the classic version. I think this has happened to us before, obviously have very similar tastes in baking. Good taste of course! I have been thinking about how good raspberry tarts can be and I think I will try yours out next. A very delicious entry for One Ingredient, thanks x
Jen @ Blue Kitchen Bakes says
When the tarts look this good I think I can be lenient 🙂 Thanks for entering Classic French
Susie @ Fold in the Flour says
These look yummy – I love raspberries and white chocolate together! 🙂
Foodycat says
Those look delicious! Perfectly seasonal!
Victoria Lee says
These look delicious, I would never have thought to use white chocolate to make a chantilly cream, but it sounds perfect