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5 from 2 votes

Fresh Raspberry Tart

The perfect summer dessert with a buttery sugar cookie crust, rich cream cheese filling, and a fresh raspberry sauce.
Prep Time1 hour
Cook Time20 minutes
Cool2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: fruit pizza, raspberry tart
Servings: 12
Calories: 488kcal
Author: Karrie

Ingredients

Shortbread crust:

  • 1-1/4 cups butter softened
  • 1/2 cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 2 cups flour

Raspberry Sauce:

  • 3 cups of rinsed & dried fresh raspberries
  • 1/2 cup sugar
  • 1 tsp fresh squeezed lemon juice
  • 5 oz fresh raspberries for topping

Filling:

  • 1/2 cup 1 stick salted butter softened
  • 8 oz cream cheese softened
  • 4-5 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

Make Shortbread Crust

  • Cream together the butter and sugar in a mixer until well combined. Add vanilla, and pinch of salt, then mix again.
  • Add the flour in 1/2 cup increments until the dough comes together.
  • Then, press the dough into bottom and up a little bit of sides of a 13x9 inch baking dish or 9- inch tart pan.
  • Prick all over crust with a fork then place in freezer to chill for 15 minutes.
  • Preheat oven to 375 degrees. Bake crust for 17-18 minutes, until it’s golden brown. Remove from oven and let cool completely.

Make Raspberry Sauce

  • Using 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 10-15 minutes, removing any foam with a spoon and stirring frequently. When color is bright and sauce 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.
  • Smooth 2/3 of filling mixture to bottom of cooled crust and set the remaining extra filling to the side.
  • Then spread cooled raspberry sauce over top of 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 garnish it with lemon zest and a few tiny mint leaves.
  • Chill for 2 hours and keep in fridge until serving.

Notes

Freezing the Crust
  • 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.
  • 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.
  • 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. 
  • Keep in the freezer for up to 3 months.
Other berries that you can use for this recipe - blueberries, strawberries, blackberries, or huckleberries.
Always use fresh fruit - never frozen!

Nutrition

Serving: 1g | Calories: 488kcal | Carbohydrates: 79g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 152mg | Potassium: 117mg | Fiber: 3g | Sugar: 59g | Vitamin A: 622IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg