Fresh Raspberry Tart

This fresh Raspberry Tart will become your new favorite summer treat! Super easy to make, just a little bit sweet, and loaded with fresh fruit, these tarts are perfect for picnics, barbecues, and parties!

Last weekend we decided to switch things up a bit and throw a BBQ for the family. We went all out with steaks, twice-baked potatoes, and grilled veggies!

With a meal like that you need to have an amazing dessert!

So I went to my fridge and found it full of beautiful berries which led to an idea for something amazing – a Fresh Raspberry Tart!

WHY MAKE A RASPBERRY TART

• Better than your average fruit pizza or strawberry shortcake
• Light and refreshing dessert
• Looks like it’s straight from a bakery with low effort
• Uses surplus of fresh berries
• Make-ahead recipe so dessert is ready when you are
• Perfect for holidays or just the average weeknight dinner

INGREDIENTS

The ingredients are simple and things you probably already have in your kitchen – butter, sugar, vanilla, flour, and powdered sugar. Add in cream cheese, lemon, and fresh raspberries and you got yourself a dessert everyone will be requesting!

HOW TO MAKE THIS RASPBERRY TART

I like to make it in this specific order – crust, sauce, filling – because while the crust is cooking, you can start the sauce. While the sauce is cooling, you can make the filling. It all comes together very quickly and tastes AHHMAZING!!!!

MAKING THE CRUST

Cream together the butter and sugar in a mixer until well combined. Add vanilla, and a pinch of salt, then mix again. Add the flour one in 1/2 cup increments until the dough comes together.

Then, press the dough into the bottom and up a little bit of the sides of a 13×9 inch baking dish or 9- inch tart pan. Prick all over the crust with a fork then place in the freezer to chill for 15 minutes.

Preheat the oven to 375 degrees. Bake crust for 17-18 minutes, until it’s golden brown. Remove from oven and let cool completely.

MAKING RASPBERRY SAUCE

Use a food processor or blender and puree the berries.

Then use a fine-mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds. Discard seeds. Add lemon juice and sugar and stir to combine.

Bring to boil over medium-high heat, then reduce to medium and simmer for 10-15 minutes, removing any foam with a spoon and stirring frequently. When the color is bright and the sauce is reduced by half, remove from heat and let cool.

MAKE FILLING

Cream together butter and cream cheese in a mixer or using beaters until smooth.

Add vanilla and mix until smooth. Add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness of filling.

Spread 2/3 of the filling mixture to the bottom of the cooled crust. Place the extra filling to the side.

Then spread cooled raspberry sauce over top of the filling layer and smooth.

Place raspberries, some whole and some halved, in a half-moon shape on the tart. Place extra filling in two plastic bags or piping bags, fitted with a tiny tip and a large tip (or large and small holes cut in the bags), and pipe random dots to fill in spaces.

Then I garnished it with lemon zest and a few tiny mint leaves. Add fresh raspberries as decoration. Chill for 2 hours and keep in the fridge until serving.

CAN YOU USE FROZEN RASPBERRIES?

No! Normally, I am all about using my frozen fruit stash but this is one time when you need to have fresh raspberries!!

CAN I USE OTHER BERRIES FOR THE SAUCE?

Definitely! This recipe would be fantastic using strawberries, blackberries, blueberries, and huckleberries.

CAN YOU FREEZE THE SHORTBREAD CRUST?

You sure can! Here are three different ways.

1. Freeze the raw dough in the correct shape. Prep the dough, roll it out to the correct shape and then wrap it in plastic wrap and freeze it. When you are ready to use it, take the dough out of the freezer, unwrap it and bake it according to the instructions. It may take an extra minute or two of cooking time.
2. Make the shortbread dough and freeze it without shaping it. In that case, freeze in plastic wrap or a reusable freezer bag. When you are ready to use it, take the crust out of the freezer the night before and thaw it in the fridge. In the morning take off the plastic wrap, roll it out and bake according to the instructions.
3. Bake the crust in advance and then freeze it. Make sure you cool the crust to room temperature. Wrap the cooled crust in plastic wrap and then freeze. When you are ready to make the tart, take the shortbread crust out of the freezer and set it on the counter to thaw. Make the sauce and the filling and finish making the tart as instructed. 

This dough lasts in the freezer for about 3 months.

WHAT IF YOU DON’T HAVE A TIP OR PIPING BAG?

Don’t let it stop you if you don’t have a piping bag or tip! Here is what I do if I don’t have bags on hand.

1. Fold the square Ziploc bag into a triangle. I like to use freezer Ziploc bags because I feel like they are sturdier than normal bags.
2. Secure the edges together with duct tape so that it forms a cone shape.
3. Place the bag into a cup and add the filling to the Ziploc bag.
4. Fill the piping bag with filling.
5. Cut the corner and pipe the filling onto the crust in round dollops along the edges. Add a fresh raspberry on top of each dollop. It will look professional!

PRO TIPS

I like to make this first thing in the morning and let it set in the fridge. It gives me freedom so then I only need to concentrate on dinner in the evening.

I usually ended it ended up having about 1 cup of dough leftover after filling my tart pan. It is fun to make an individual little tart with the extra dough.

You can use a regular 13×9 inch baking dish, or if you want to make it look a little fancier use a 9-inch pan to make this tart. I find it is easier to serve in the 13×9 baking dish if I am feeding a crowd but I love the look of the pie-shaped pieces in the tart pan. You could also use a 1/4 sheet pan.

More Delicious Summer Desserts

• Malt Milkshake Chocolate Ice Cream Pie – Milkshake + pie + ice cream = best dessert ever that can be made days before!
• No-Churn Homemade Vanilla Ice Cream – Homemade ice cream with only 3 ingredients AND you don’t need an ice cream maker!
• The BEST Strawberry Pie Recipe Ever! – This homemade strawberry pie is one of the most requested desserts every summer.
• Easy Bavarian Cream Puff Recipe – These bite-size morsels are filled with this creamy custard. Serve alongside fresh berries or add them inside the cream puff!
• Homemade Ice Cream Sandwiches – After tasting these decadent ice cream sandwiches with a chocolaty brownie crust, you’ll never go back to store-bought ice cream sandwiches!
• Easy Homemade Healthy Popsicles – Fruit popsicles with all-natural ingredients are the perfect way to end a hot summer night!

If you make this recipe, I would love to see it! Snap a picture of your tart and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!

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