Nutrition Facts for Creamy raspberry tarts

Creamy Raspberry Tarts

Indulge in the elegance of Creamy Raspberry Tarts, a dessert that perfectly balances a buttery, homemade tart crust with a rich and velvety cream cheese filling. Topped with vibrant fresh raspberries and optionally glazed with a glossy apricot jam, these tarts are as visually stunning as they are delicious. The crisp tart shells are baked to golden perfection, and the creamy filling—enhanced with whipped heavy cream and a hint of vanilla—provides a luscious contrast to the tangy sweetness of the raspberries. Ideal for gatherings or an afternoon treat, this recipe is straightforward yet impressively sophisticated. With just 30 minutes of prep time, these beautiful raspberry tarts are a delightful way to elevate any occasion.

Nutriscore Rating: 50/100
Want to add this food to your meal log?
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
SnapCalorie App QR Code

Scan with your phone to download!

Image of Creamy Raspberry Tarts
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Servings: 6

Ingredients

  • 200 grams All-purpose flour
  • 50 grams Granulated sugar
  • 100 grams Unsalted butter (cold and cubed)
  • 1 Egg yolk
  • 2 tablespoons Cold water
  • 250 grams Cream cheese
  • 60 grams Powdered sugar
  • 1 teaspoon Vanilla extract
  • 120 ml Heavy cream
  • 250 grams Fresh raspberries
  • 2 tablespoons Apricot jam (optional, for glaze)
  • 1 teaspoon Water (optional, for glaze)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a mixing bowl, combine the flour and granulated sugar. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs.

Step 3

Add the egg yolk and cold water to the flour mixture. Mix until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.

Step 4

Lightly flour your surface and roll out the dough to a thickness of about 3 mm (1/8 inch). Cut out circles slightly larger than your tart tin molds and gently press the dough into each mold, trimming any excess.

Step 5

Prick the bottoms of the tart shells with a fork, line them with parchment paper, and fill with baking weights or dried beans. Bake for 12-15 minutes or until golden. Remove from the oven and let cool completely.

Step 6

In a bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.

Step 7

Gently fold the whipped cream into the cream cheese mixture until well combined.

Step 8

Spoon or pipe the creamy filling into the cooled tart shells, smoothing the tops with a spatula.

Step 9

Arrange fresh raspberries on top of the filling in each tart.

Step 10

If using a glaze, heat the apricot jam and water in a small saucepan over low heat until melted and smooth. Let it cool slightly, then brush the glaze over the raspberries to give them a shiny finish.

Step 11

Chill the tarts in the refrigerator for at least 30 minutes before serving. Enjoy!

Nutrition Facts

Serving size (1115.8g)
Amount per serving % Daily Value*
Calories 3417.3
Total Fat 215.2g 0%
Saturated Fat 127.8g 0%
Polyunsaturated Fat 3.7g
Cholesterol 775.3mg 0%
Sodium 862.1mg 0%
Total Carbohydrate 326.9g 0%
Dietary Fiber 22.0g 0%
Total Sugars 145.6g
Protein 42.6g 0%
Vitamin D 18.2IU 0%
Calcium 385.7mg 0%
Iron 12.1mg 0%
Potassium 1017.3mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%
Protein: 5.0%
Carbs: 38.3%