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.
Prep Time30 minutesmins
Cook Time10 minutesmins
Resting Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: French
Keyword: chantilly cream, jam, picnics, raspberries, summer, tarts, white chocolate
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
Best eaten on the day of making.Swap the raspberries for strawberries, including the jam and you have strawberry tarts.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.