Raspberry Tart
A bright and elegant plant-based tart that features juicy raspberries, a creamy filling, and a golden crisp crust—perfect for summer!
Servings: 12
Equipment
- 9.5 Inch Tart Pan
- Small Sauce Pot Optional
- Piping Tip and Bag Optional
- Offset Spalula Optional
- Pastry Brush
Ingredients
- 1 batch Shortcurst Pastry*
- 1 batch Vegan Pastry Cream**
- 3⅓ cup Fresh Rasberries
- ⅓ cup Raspberry Preserve or Jam or Fruit Spread***
- 2 to 3 tbsp Water
Instructions
- Make the vegan pastry cream at least an hour or up to 2 days in advance.
- Make a batch of this vegan shortcrust pastry and blind-bake it as per the recipe instructions. Allow the pastry to cool to room temperature before the next step.
- Wash the raspberries under running water and place them top down on a clean kitchen towel to dry.
- Heat the raspberry jam and water, starting with 2 tbsp, in a small sauce pot over low heat or in the microwave until it becomes runny and glossy. If the mixture is still very thick, continue to add 1 tbsp of water at a time to achieve a thin consistency. Then use a pastry brush to evenly coat the pastry shell.
- Using a piping bag or spoon, fill the cooled pastry shell with the pastry cream. You can use an offset spatula, if you do not have this, you can use the back of a spoon or a rubber spatula, to smooth it out so that you have an even surface.
- Arrange the raspberries on top of the pastry cream, carefully pressing them slightly down into the custard to secure them. Once you are happy with your arrangement of raspberries, gently brush the berries with the remaining melted raspberry jam to glaze the raspberries and make them nice and shiny.
- Place the tart back into the fridge for at least 2 to 4 hours or longer so that the pastry cream firms up. You can also leave it overnight and serve the following day.
- This tart will keep covered with plastic wrap or in an airtight container in the fridge for up to 3 to 4 days. I do recommend serving it on the same day it's made for the best results.