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Creamy Raspberry Cream Tart

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A deliciously flaky buttery crust paired with a silky smooth raspberry cream filling, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (about 155g)
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice-cold water
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream, chilled
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberries
  • Powdered sugar for dusting (optional)
  • Extra fresh raspberries for garnish (optional)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Sprinkle in 3 tablespoons of ice-cold water, mixing gently with a fork. Add more water, one tablespoon at a time, until the dough just comes together when pressed. Do not make it sticky.
  3. Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Roll the chilled dough on a lightly floured surface to about 12 inches diameter. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Dock the bottom with a fork.
  6. Place parchment paper over dough, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake another 10 minutes until golden brown. Let cool completely.
  7. In a mixing bowl, beat softened cream cheese with sugar until smooth. Add vanilla extract and lemon juice, mixing well.
  8. In a separate bowl, whip heavy cream until stiff peaks form.
  9. Gently fold whipped cream into cream cheese mixture until smooth and airy. Fold in half of the fresh raspberries gently.
  10. Spoon raspberry cream filling into cooled crust, smooth the top, and scatter remaining raspberries on top.
  11. Refrigerate tart for at least 2 hours or overnight to set.
  12. Before serving, dust with powdered sugar if desired, slice, and enjoy.

Notes

Keep butter cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Dock the dough before blind baking to prevent bubbles. Whip cream to stiff peaks for best filling texture. Chill tart well before serving for best flavor and slicing.

Nutrition

Keywords: raspberry tart, creamy tart, flaky crust, easy dessert, homemade tart, raspberry cream, summer dessert

Find it online: https://hungermind.com/creamy-raspberry-cream-tart-recipe-easy-homemade-flaky-crust-dessert/