Raspberry Tart

This eye-catching Raspberry Tart will earn you many compliments with its shiny and tempty look!

The seediness and mild acidity of the filling complement perfectly the sweetness and smoothness of the cream...

It is very suitable for entertaining, either for summer tea parties or as a fresh finish for a dinner party, having the extra advantage of being equally favoured by children and adults alike.


for an ovenproof dish of around 25cm diametre


  • 200g plain flour
  • 100g butter, unsalted
  • 5 Tsp cold water
  • a pinch of salt
  • 1-2 sp raspberry marmalade


  • 450g fresh raspberries
  • 5 Tsp icing sugar
  • 1 x 300g can raspberries in light syrup
  • 12g sachet to make raspberry jelly
  • 85ml boiling water




  • In a big bowl place the flour, salt and butter, integrating everything together with your hands.
  • Add the cold water, make a dough and leave it to rest in the fridge for 30 minutes.
  • With a roll pin, stretch the dough and place inside greased dish.
  • Prick the surface with a fork and bake for about 30 minutes.
  • Once cold, spread the marmalade over the base.


  • Wash the berries, drain and place in a blender.
  • Add the icing sugar.
  • Drain the fruits from the can and reserve the syrup (approx. 200ml). Add the drained berries (approx. 115g) to the blender.
  • Prepare a jelly dissolving the 12g powder in the 85ml of boiling water, and then adding the 200ml of syrup from the can (these amounts will produce a firmer jelly, ignore amounts in pack).
  • Blend all together until smooth but seedy.
  • Pour over the base.


  • Prepare a firm Chantilly Cream as explained in this link, using about 200ml of cream.
  • Decorate with a piping nozzle of your choice, at the centre of the tart and around the borders (see pictures).
  • Keep in the fridge until serving time.

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