Description
This elegant Raspberry Tart features a fully baked 9-inch pie crust filled with fresh raspberries and a layer of seedless raspberry jam, topped with stabilized whipped cream, chocolate shavings, roasted sliced almonds, and a drizzle of Chambord and chocolate sauce. Perfect for a refreshing dessert that combines fruity tartness with creamy and chocolatey accents.
Ingredients
Scale
Crust
- 1 9-inch refrigerated pie crust (213 grams, fully baked and cooled to room temperature)
Filling
- 1 quart fresh raspberries (480 grams, about 4 cups)
- 2 tablespoons granulated sugar (25 grams)
- 2 ounces seedless raspberry jam (57 grams, 1 small jar)
Toppings
- 1 cup stabilized whipped cream (60 grams, homemade or store-bought)
- Chocolate shavings (to taste)
- Fresh mint leaves (for garnish)
- Roasted sliced almonds (to taste)
- Chocolate sauce (for drizzling)
- Chambord (raspberry liqueur, drizzle to taste)
Instructions
- Prepare Crust: Fully bake the 9-inch refrigerated pie crust according to package instructions and allow it to cool to room temperature before assembling the tart.
- Arrange Raspberry Layer: Wash and gently dry the fresh raspberries. Place them evenly in the cooled pie crust, ensuring they cover the entire surface.
- Sweeten and Add Jam: Lightly sprinkle the granulated sugar over the raspberries to enhance their natural sweetness. Then, heat the seedless raspberry jam slightly until it is spreadable, and gently brush or spoon it over the raspberries to add a glossy finish and extra flavor.
- Add Whipped Cream: Spoon or pipe the stabilized whipped cream over the raspberry and jam layer, spreading it evenly or creating a decorative pattern as desired.
- Garnish the Tart: Sprinkle chocolate shavings and roasted sliced almonds on top of the whipped cream. Add fresh mint leaves to garnish for a bright, fresh look. Drizzle chocolate sauce and a small amount of Chambord liqueur over the tart to finish.
- Chill and Serve: Refrigerate the assembled tart for at least 30 minutes to allow the flavors to meld and the whipped cream to set before slicing into 8 generous slices and serving.
Notes
- Use stabilized whipped cream to ensure the topping holds its shape longer, especially if serving outdoors or in warm environments.
- Fresh raspberries can be substituted with frozen raspberries that are fully thawed and drained if fresh are not available.
- Chambord adds a sophisticated raspberry liqueur flavor, but it is optional and can be omitted for a non-alcoholic version.
- To make your own stabilized whipped cream, whip heavy cream with a small amount of cream cheese or gelatin to maintain firmness.
- For extra crunch, lightly toast the sliced almonds before adding them as a topping.
