The Best Raspberry Tart

Super Tasty and delicious

by Hanbit Cho
The Best Raspberry Tart

Raspberry Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is a super tasty raspberry tart – if you have fresh raspberries then this would be the best tart ever. It look so pretty! It starts with a tart shell, followed by almond cream. You then lay out a layer of raspberry confit. Finally, you place fresh raspberries.

Follow along with the 📝 recipes below👇🏾👇🏾

The Best Raspberry Tart
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Raspberry Tart

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Tart Crust:

  • Butter (room temp) 100g
  • Salt a pinch
  • Powdered Sugar 72g
  • Almond Powder 20g
  • Corn Starch 30g
  • Eggs 36g
  • Cake Flour 170g

*To be honest, you will get more than 1 tart crust out of this quantity.
Please watch my detailed recipe “how to make a tart shell

Almond Cream:

  • Butter 28g
  • Powdered Sugar 28g
  • Almond Powder 28g
  • Eggs (room temp) 25g
  • Rum 3g

Raspberry Confit:

  • Raspberry Puree (if self-made, then just blend your raspberries with 10% sugar) 55g
  • Frozen raspberries 55g
  • Sugar 15g
  • Pectin NH 2g
  • Lemon juice 2g

Raspberry Glaze:

This is what you pipe inside each of the raspberries. It's a lot of work but definitely makes everything look super pretty!

  • Absolu Cristal (Valhrona) 50g
  • Raspberry Puree 5g


Almond Cream:

  1. Beat the butter lightly.
  2. Sift in powdered sugar, almond powder and mix.
  3. Add the eggs gradually and mix.
  4. Finally, add in the rum and mix.
  5. Rest in the fridge overnight.

Raspberry Confit:

  1. Mix sugar & pectin.
  2. Heat the raspberry puree + frozen raspberries and when it’s 40℃ add in the sugar & pectin.
  3. Once it starts boiling boil for another 1~2min and add the lemon juice.
  4. Let it boil for another 10sec and take it off the heat. Store in the fridge until use.

Raspberry Glaze:

  1. Heat the absolut cristal in the microwave and mix in the raspberry puree.
  2. Strain it if you wish.


  1. Pipe the almond cream in the tart shell and bake for 13~14mins at 160℃.
  2. Pipe the raspberry confit and smooth it out flat.
  3. Place raspberries on top.
  4. Pipe the glaze inside the raspberries.




1 tart of 16cm diameter (2cm height)

How to store:

This tart will be good in the fridge up to 2 days (although the tart crust will become soggy quickly)


Did You Make This Recipe?
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Recipe video


Let us know what you think of today’s Raspberry Tart tips, tricks, and hacks!

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