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A slice of raspberry tart with a creamy filling on a blue plate, garnished with fresh raspberries and powdered sugar. A metal fork rests on the plate. Additional tart slices, raspberries, a strainer with powdered sugar, and another plate are visible in the background.
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5 from 1 vote

Raspberry Tart

Buttery almond crust filled with sweet preserves, creamy mascarpone and topped with fresh raspberries. An elegant, (almost) no-bake dessert that's surprisingly simple to make.
Prep Time20 minutes
Cook Time20 minutes
Crust Cooling and Chilling Time2 hours 10 minutes
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American, French, Mediterranean
Keyword: creamy, elegant, gluten free, no-bake, summery
Servings: 10 people
Author: Marissa Stevens

Equipment

  • 9-inch tart pan I prefer tart pans with removable bottoms like the one I've linked to here.
  • small offset spatula This style of spatula makes it much easier to spread the cream layer evenly.
  • rimmed baking sheet For safely moving the tart pan to and from the oven without lifting the removable bottom.
  • 5-quart, freestanding heavy-duty mixer A sturdy stand mixer makes quick work of bread doughs and batters. I use mine constantly and recommend choosing one with a powerful motor and multiple attachments.

Ingredients

For the Crust

  • 2 cups almond flour 224g or hazelnut flour or a blend of both
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
  • 5 tablespoons butter melted

For the Raspberry Layer

  • 1/2 cup raspberry preserves seedless or with seeds

Cream Layer

  • 3/4 cup heavy whipping cream cold
  • 8 ounces mascarpone cheese good quality
  • 1/4 cup powdered sugar plus more for dusting the top before serving (recipe note #3)
  • 1 teaspoon pure vanilla extract

For Topping

  • 2 cups fresh raspberries
US - Metric

Instructions

To Make the Crust

  • Preheat oven to 350℉.
  • In a medium bowl, combine almond flour, sugar, and salt. Add melted butter and stir with a fork until evenly moistened. Transfer 2/3 of the mixture to the tart pan, pressing it evenly around the edges and up the sides, leaving the bottom bare. Add the remaining 1/3 of the mixture to the center and press it evenly across the bottom. Use a flat-bottomed measuring cup or glass to firmly press the crust into the tin, smoothing out any bumps. Take your time with this step to ensure a sturdy crust that will hold up when cut and served. Finally, pierce the bottom all over with a fork. (recipe note #1)
  • Using both hands, carefully transfer the pan to a rimmed baking sheet (this prevents accidentally lifting the removable bottom). Bake the tart crust for 18 to 22 minutes, until lightly golden and fragrant. Remove from the oven and place on a wire rack to cool completely, about 30 minutes at room temperature. (recipe note #2)

Raspberry Layer

  • Once the crust has cooled completely, spoon raspberry preserves into the bottom and spread into an even layer.

Cream Layer

  • Add heavy cream, mascarpone, sugar, and vanilla extract to the bowl of a stand mixer fitted with the wire whip attachment (or to a large mixing bowl if using a handheld mixer). Start mixing on low speed just to combine the ingredients. Then gradually increase the speed to high. Whip on high until the mixture becomes smooth, very thick and fluffy, 1 to 2 minutes.
  • Spoon the cream mixture in mounds over the raspberry preserves. Using an offset spatula, gently spread it into an even layer. Refrigerate the tart for at least 2 hours before serving so the cream layer can firm up and slice cleanly.

To Finish

  • Arrange fresh raspberries over the top of the tart, placing them bottom side up in concentric circles. Leave small gaps between the berries so that the white cream peeks through. Cover the tart loosely with plastic wrap and refrigerate for at least 2 hours, or until ready to serve. (You can prepare this several hours in advance.)
  • Just before serving, transfer the tart to a cake stand or serving platter by gently lifting the removable bottom. For an optional finishing touch, spoon powdered sugar into a small, fine-mesh strainer. Hold the filled strainer over the tart and lightly tap the sides to dust the raspberries generously.

Video

Notes

  1. If covered well and frozen, you can make this crust up to 3 months in advance.
  2. I often bake the crust a few days ahead, then cool, cover, and freeze. On the day I plan to serve, I let it thaw at room temperature (still covered) for a few hours before filling.
  3. The cream filling is lightly sweet, which lets the raspberries shine. If you prefer a sweeter tart, start by adding 1 extra tablespoon of powdered sugar and adjust to taste.
  4. Leftover tart can be refrigerated up to 2 days, though the crust will soften slightly over time.

Nutrition

Calories: 431kcal | Carbohydrates: 28g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 126mg | Potassium: 69mg | Fiber: 4g | Sugar: 19g | Vitamin A: 763IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 1mg

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