Best 2 Raspberry Crème Fraîche Tart Recipes

Indulge in a delightful culinary journey with our Raspberry Crème Fraîche Tart, a symphony of flavors and textures that will tantalize your taste buds. This delectable dessert features a buttery, flaky crust, a velvety smooth crème fraîche filling, and a vibrant raspberry topping that bursts with freshness. This article presents two exquisite recipes: one for the classic Raspberry Crème Fraîche Tart and another for a gluten-free version, catering to various dietary preferences. Both recipes provide step-by-step instructions, ensuring a seamless baking experience and a stunning centerpiece for your next gathering.

Here are our top 2 tried and tested recipes!

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY

Raspberry Crème Fraîche Tart with Lavender Honey image

Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out the extra honey in a crock so everyone can add as much or as little as they like.

Categories Cream Cheese Raspberry Summer Honey Gourmet Dessert

Yield 6 servings

Number Of Ingredients 14

Ingredients

For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg
For filling:
4 oz cream cheese, softened
1/4 cup crème frache
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)
Special Equipment
9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice
Accompaniment: warm lavender honey

Steps:

Make crust:
Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
Make filling:
Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

RASPBERRY-CRèME FRAîCHE TART

Raspberry-Crème Fraîche Tart image

Categories Milk/Cream Mixer Berry Dairy Fruit Dessert Bake Raspberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup crème fraîche*
2 cups fresh raspberries
Powdered sugar (optional)

Steps:

Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)
Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.
*Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.

Tips:

For the best results, use fresh raspberries. If using frozen raspberries, thaw them completely before using.
To make the crème fraîche, you can either use store-bought crème fraîche or make your own. To make your own, simply heat 1 cup of heavy cream over low heat until it reaches 110 degrees Fahrenheit. Remove from heat and stir in 1 tablespoon of buttermilk. Cover and let stand at room temperature for 8-12 hours, or until thickened.
If you don't have a tart pan, you can use a 9-inch pie plate. Just trim the excess dough around the edges.
To prevent the tart crust from getting soggy, pre-bake it for 10-15 minutes before filling it.
When baking the tart, keep an eye on it so that the crust doesn't overcook. The tart is done when the crust is golden brown and the filling is set.
Let the tart cool completely before serving. This will allow the filling to firm up.

Conclusion:

This raspberry crème fraîche tart is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy filling and fresh raspberries are a perfect combination, and the tart crust adds a nice touch of sweetness. This tart is sure to be a hit with your friends and family.

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