Homemade raspberry tartlet

Ingredients

• 100 g Unsalted butter (at room temperature, softened)
• 80 g Granulated sugar
• 2 Eggs (at room temperature)
• 100 g Almond meal
• 30 g Hazelnut meal
• 1 pinch Fine salt
• 0.5 ml Vanilla extract (about one drop)
• 200 g All‑purpose flour (for the sweet crust)
• 30 g Powdered sugar (for the sweet crust)
• 80 g Butter (for the crust) (cold, diced)
• 1 Egg yolk only (for the sweet crust)
• 250 g Fresh raspberries (washed, reserve half raw)
• 30 g Brown sugar (about 2 tablespoons)
• 30 ml Water (for the syrup)
• 5 ml Rum (optional) (a teaspoon, adds flavor)
• 10 g Powdered sugar (for decoration) (for dusting)

Instructions

1. Soften the butter

   Remove the butter from the refrigerator 10 minutes before starting so it becomes softened.

   Time: PT10M

2. Cream the butter and sugar

   In a bowl, mix the softened butter with the granulated sugar until a smooth, airy consistency is achieved.

   Time: PT5M

3. Incorporate the eggs

   Add the eggs one at a time, beating well between each addition to prevent the mixture from separating.

   Time: PT5M

4. Add the powders and aromatics

   Stir in the almond meal, hazelnut meal, a pinch of salt and a drop of vanilla extract. Mix until a homogeneous batter is obtained.

   Time: PT5M

5. Prepare the sweet crust

   In another bowl, combine the flour, powdered sugar, cold diced butter and the egg yolk until a sandy dough forms. Shape into a ball, wrap in cling film and refrigerate for 15 minutes.

   Time: PT15M

6. Blind bake the crust

   Preheat the oven to 150 °C. Roll out the dough, place it in the tart pan, prick the base, cover with parchment paper and add baking weights. Bake for 30 minutes.

   Time: PT30M

   Temperature: 150°C

7. Cool the crust

   Remove the weights and paper, then let the crust cool on a rack for 10 minutes.

   Time: PT10M

8. Prepare the raspberries

   Wash the raspberries, reserve half raw for decoration and set aside the other half for cooking.

   Time: PT5M

9. Final bake of the tart

   Pour the almond cream into the cooled crust, arrange the reserved raspberries on top, then bake at 180 °C for 20 minutes.

   Time: PT20M

   Temperature: 180°C

10. Let cool

    Remove the tart from the oven and let it rest for 10 minutes on the rack before handling.

    Time: PT10M

11. Prepare the soaking syrup

    In a small saucepan, bring the brown sugar, water and rum (if using) to a boil for 3‑4 minutes until fully dissolved. Let cool slightly.

    Time: PT5M

12. Finishing and decoration

    Brush the still‑warm tart with the syrup using a pastry brush, arrange the raw raspberries in a rosette, then lightly dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: chicken eggs
• Instead of Almond meal: almond flour
• Instead of Hazelnut meal: ground hazelnuts
• Instead of Fine salt: salt
• Instead of Vanilla extract: vanilla sugar
• Instead of All‑purpose flour: gluten‑free flour
• Instead of Powdered sugar: granulated sugar
• Instead of Butter (for the crust): margarine
• Instead of Egg yolk only: egg substitute
• Instead of Fresh raspberries: frozen raspberries
• Instead of Brown sugar: raw sugar
• Instead of Rum (optional): almond extract

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Pastry bag (optional)
• Tart pan (25 cm diameter)
• Parchment paper
• Baking weights (dry beans or beads)
• Oven
• Cooling rack
• Small saucepan
• Pastry brush

Critical Steps — Do Not Skip

• Soften the butter properly to avoid lumps.
• Blind bake the crust (150 °C, 30 min).
• Final bake of the tart with raspberries (180 °C, 20 min).
• Brush the syrup while the tart is still warm.

Chef Tips from the Video

• Use very cold butter for the sweet crust to achieve a sandy texture.
• Sift the dough before handling to avoid flour lumps.
• For a stronger flavor, add a teaspoon of lemon zest to the almond cream.
• Dust the powdered sugar using a fine sieve for an even finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• The sweet crust can be prepared and blind‑baked a day ahead, then kept in the refrigerator.
• The soaking syrup keeps for 1 week in the refrigerator in a small jar.
• The tart can be assembled the day before and simply warmed slightly before serving.