Go Back
+ servings
A close up of a slice of raspberry tart
Print

RASPBERRY CRÈME SOFT SHELL TART

This soft shell tart is simple, fast to make and is delicious! The shell does not require rolling and bakes to a firm outer crust.  Though I’ve used hand-picked black raspberries, any berry could easily be substituted for a delicious end result.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 196kcal
Author Toni Dash

Ingredients

  • 1 stick (8 tablespoons) unsalted butter room temperature
  • 1/3 cup granulated sugar
  • ¼ teaspoon salt
  • 3 eggs room temperature
  • ½ teaspoon vanilla extract
  • Zest of one orange
  • 1 cup all purpose flour regular or gluten-free measure-for-measure flour blend

FILLING

  • ¾ cups crème fraiche
  • 2 egg yolks
  • ½ teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1 cup black raspberries or berries of your choice

Instructions

  • Butter a 9 inch round tart pan.  With a stand or handheld mixer, beat together the butter, sugar and salt until fluffy (about a minute).
  • Add eggs one at a time, mixing each in fully before adding the next one.  Scrape sides of bowl if needed during mixing.
  • Add the vanilla extract and orange zest and mix in.
  • Add flour and mix just until combined; do not over mix.
  • Using a spatula, scrape the sides and bottom of the bowl to ensure all ingredients are mixed together.  Pour the batter into the prepared tart pan, scraping all batter from the bowl.
  • Spread batter in tart pan to cover the bottom and up on the sides to the top of the pan creating a cavity.  It will not be stiff batter and will not stay fully up on the sides though the cavity will remain intact.  Place in the refrigerator while you prepare the filling.

FILLING

  • Preheat oven to 350 degrees.
  • Whisk together crème fraiche, egg yolks, vanilla, sugar and salt.  Pour into the cavity of the crust batter.  Smooth out with a spatula allowing a border of crust batter to be between the side of the tart pan and the filling which will form a bit of a rim.
  • Place the berries in the filling.  NOTE: I found one cup to be all the room there was though you may add more if you feel you need to.
  • Put the tart on a cookie sheet to bake to stabilize getting it into and out of the oven (I also used a tart pan with a removable bottom so there was a bit of leakage).  Place the tart in the oven and bake until slightly golden, about 35 minutes.  Serve warm.

Notes

This recipe is adapted from Deborah Madison’s ‘Seasonal Fruit Desserts’ to be gluten free. Instructions to make it with regular all purpose flour have also been included.

Nutrition

Calories: 196kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 152mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg