Raspberry Frangipane Tart

Raspberry Frangipane Tart recipe consists of contrasting layers of Pâte Sablée (sweet shortcrust) tarte filled with an incredibly delicious, easy almond cream (frangipane) and raspberries! For the ultimate luxurious experience, after baking, the tartlet is decorated with creamy raspberry rosewater mousse domes covered with velvet spray and a super easy rosewater whipped mascarpone piping as well as some fresh raspberries.

Jump to:

• 💡 What is a tart?
• 📖 What is frangipane
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🥣 EQUIPMENT NOTES
• ✨ More Tart recipes
• Raspberry Frangipane Tart

💡 What is a tart?

A tart is a freestanding, shallow, open-faced pastry consisting of a filling in a pastry case with an open-top, not covered with pastry. The pastry is usually a rich shortcrust pastry (Pate sable dough), while the filling can be both sweet or savory. A tart case is typically baked in a tart ring with fluted or straight sides. Smaller mini tarts are often referred to as tartlets. Lemon tart, fruit tart, chocolate tart, coffee tart, caramel tart...you name it!

Tarts and tartlets are some of the most popular pastries all around the world. As fancy as they look, these French pastries are in fact surprisingly easy to make at home and can be the most impressive desserts on any family or friend get-together.

Make sure you check out my Ultimate Pâte Sablée Guide which explains everything about how to make sweet shortcrust including ingredients, technique, equipment, and even more.

📖 What is frangipane

Frangipane - as fancy as it sounds - is in fact a creamy, almost custardy filling that is commonly used to fill tarts (eg. the famous Raspberry Bakewell Tart or this Raspberry Frangipane Tart), galettes, and puff pastries. It has a super delicious nutty flavor, only lightly sweet, and often paired with fruits like pear, raspberry, fig, etc.

Frangipane is typically made with almonds mixed with a couple of other simple ingredients like butter, egg, sugar, and a small amount of flour. You can also make frangipane using other nuts eg. walnut, hazelnut, etc. This raspberry almond frangipane filling will certainly impress everyone!

Check out my ultimate Pistachio Raspberry Tartlet Online Class where I will teach you how to make Pistachio frangipane and other fillings and decorations for tartlets!

📝 Ingredient notes

For the Pâte Sablée, sweet shortcrust

1. Flour: I am using pastry flour (that is lower in protein content) for this French tart shell recipe, feel free to use All-purpose flour, if can't find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my flour guide
2. Almond: Some Pâte Sablée recipes contain almond, some don't, I prefer mine with almond flour from a taste and texture point of view. Pâte Sablée with almond flour is slightly crispier with some marzipan taste. It is worth buying good quality ground almonds, without skin. Almond can be replaced with hazelnut, walnut, pistachio flour too, or alternatively, in case of nut allergy, replace it with an equal amount of pastry flour
3. Sugar: This sweet shortcrust pastry is made with a small amount of icing sugar that makes the Almond tart case sweet but not overly sweet. If you want to learn about the different types of sugar and how to use them in baking, please read my  sugar guide
4. Salt: An essential ingredient in most dessert recipes. Balances flavor and enhances other ingredients. This is a sweet-tart dough and I just love that extra very mild salty kick at the end
5. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using high-quality 82% fat content European-style butter in all my recipes. While in most of the recipes butter needs to be at room temperature, this is an exception and you have to take it very seriously. The butter needs to be chilled, which means take the butter out of the fridge, cut it into cubes then place it into the freezer for 10-15 minutes before using it
6. Egg: Room temperature as always. Please note that this is not a Vegan pâte sablée recipe and the egg can´t be left out or replaced unless you have the knowledge to totally reformulate the recipe

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the frangipane (almond cream) filling

1. Sugar: Simple white granulated sugar is used to make this almond filling
2. Butter: Use unsalted high-quality 82% fat content European-style butter. Since butter will need to be creamed with sugar, use it at room temperature
3. Egg: Whole egg will be used in this recipe, it needs to be at room temperature just like the rest of the ingredients for the ingredients to properly emulsify
4. Vanilla bean paste: We want some real vanilla flavor in this almond cream! Please please avoid using artificial vanilla. There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend. I use vanilla bean paste instead of vanilla extract which has lovely vanilla bits in there too
5. Almond: Almond flour, almond meal, or roasted almond can all work fine to make the Almond Frangipane Tart, and depending on what type of almond you use (eg. blanched almonds vs unblanched), the frangipane will become more rustic or super smooth. Both of them is delicious
6. Flour: I prefer to have a very small amount of flour to make this almond cream, All purpose flour works totally fine. Flour can be replaced with an equal amount of almond flour
7. Salt: You can’t leave this out! Salt enhances the flavors and brings out the taste of this almond cream to a whole new level

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the raspberry mousse

1. Raspberry puree: Fresh or frozen both works. I hand blend it into puree and rin it through a sieve to get rid of seeds. Raspberry will give a beautiful natural color and flavor to the mousse
2. White chocolate: This raspberry mousse is a white chocolate-based mousse. Since white chocolate has a close to neutral flavor and color, it can be made into all sorts of mousse and ganache: raspberry, mango, coffee, etc. The mousse will be as delicious as the quality of the white chocolate you are using so always try to use the highest quality you can access. I am using Callebaut WhiteChocolate (callets)
3. Cream: Also known as whipping cream or heavy cream, has a fat content between 36% and 40%, the one I am using is 36%. Avoid substitutes like vegetable-based “whipping cream”
4. Gelatin: It´s an odorless, tasteless and colorless thickening agent, very often used in pastries particularly in mousse cakes. Powder or sheet versions are available, in my recipes I always use sheet (1,7 g / sheet), which I found easier to handle however you can substitute 1 sheet with 1,7g powder gelatin. Agar agar can be a good substitution for vegetarians however replacing gelatin with agar agar is not 1:1 and can only be done by reformulating the recipe slightly
5. Rosewater (optional): Make sure to only use 100% natural pure rose products for your health and also for your desserts´ taste. Rosewater is sold in a larger bottle usually and you have to use more of that vs. rose essence. I am using rose water in this recipe however if you have rose essence at home, that is a much more concentrated product, you only need to use a tiny amount of that to achieve the same taste
6. Velvet spray: You can, of course, make your own cocoa butter if you own a spraying machine, however, the one I am using is a ready-made spray from a brand called Silikomart that is perfect for home bakers. Alternatively, you can substitute it with a natural glaze or mirror glaze or even leave it without glazing, the raspberry will give the mousse a pretty pinkish natural color. I got mine from a Swedish Baking supply online store called Soders Gourmet

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the whipped mascarpone

1. Mascarpone: Very rich Italian cream cheese, exceptionally smooth and easy to spread, or whip. The flavor is milky and slightly sweet, use the full-fat version
2. Heavy Cream: As per above, use real cream that has high-fat content (36%) and for the whipped mascarpone it has to be very cold
3. Powdered sugar: As per above
4. Rosewater (optional): As per above

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

Check out my Pâte Sablée tutorial where I share plenty of important information you need to know about how to make sweet shorcrust pastry.

1. Process of making sweet shortcrust pastry

The process of making Raspberry Frangipane Tart dough is not difficult, but a step-by-step process.

1. Measure all ingredients with a Digital scale and prepare all the equipment ahead: Rolling pin, Silicone baking mat, Perforated “air” baking mat, Perforated tart ring (9inch / 23cm)
2. Place the measured butter chunks into the freezer for 5-10 minutes
3. Sift together the dry ingredients; flour, icing sugar, almond, salt, and mix so they are combined properly
4. Add very cold butter chunks into dry ingredients and rub the mixture between your hands until it becomes a sand-like consistency. This will take about 2 minutes, make sure you do not spend too much time with this step as butter can easily warm up, and that is something we want to avoid. Please note that there is no need to use a food processor!
5. Add egg into the mixture and mix with your hands just until the dough comes together. First, it might look crumbly but do not add more wet or dry ingredients to the recipe instead gently knead the dough with the palm of your hand for a minute or two (do not over-knead and do not use a mixer) just until the dough becomes smooth
6. If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat. The recipe quantity is designed in a way that once you roll the dough out, it will reach the silicone baking mat from edge to edge (11.6 inches / 30 cm x 16.5 inches / 42cm)
7. Place the tart dough into the freezer for 10-15 min in between the two Silicone baking mat. Do not remove the mat at this point as the dough might stick to the mat while it is warm
8. Take the dough sheet out of the freezer, remove the top of the silicone mat, and using the Perforated tart ring (9inch / 23cm) itself cut the bottom of your tart crust. Please note that the dough should not be totally frozen at this point, more like half frozen so you can still cut out the circle. Trim the edges (leftover dough) - this will be the side of your tart
9. Move the bottom of the tart back to the freezer for 30 min until it is completely frozen. Since the dough circle is rather large it is important that you fully freeze it otherwise you won't be able to move it from the Silicone baking mat to the Perforated “air” baking mat into the Perforated tart ring (9inch / 23cm)
10. In the meantime make a sausage shape out of the trimmed leftover dough and roll it into a 2mm thickness - this will be the side of the tart. If necessary, put the dough back in the freezer for a few minutes to chill, do not force it if it is too warm and sticky
11. Once the bottom of the tart is completely frozen, carefully remove it from the Silicone baking mat to the Perforated “air” baking mat and place it into your Perforated tart ring (9inch / 23cm)
12. Cut 2 stripes out of the long dough, this will be the side of the tart
13. Carefully place the stripes into the ring one by one. Press each stripe onto the side of the rings so it sticks to it, also carefully stick them together. Try to work as neatly as possible with a dough that is always at the right temperature
14. Now place the Perforated tart ring (9inch / 23cm) with the pastry dough in it into the freezer for 1 hour
15. Pre-heat oven to 160C / 320F (no fan)
16. After 1 hour take the pastry out and trim the top with a sharp knife
17. Pre-Bake for 15 min

Please note that the quantity stated in the recipe can make one 9 inch / 23cm tart or if using the smaller 88mm individual tart rings, this will make 8 tartlets.

💡 Top Tip: To control the temperature of the dough don´t be shy to take it in and out of the freezer 10x or as many times as it is required. It is crucial that you always work with a dough that is cold enough but not too cold to be able to handle

2. How to make the almond frangipane filling

You will need to pre-bake your shortcrust pastry case and can prepare the frangipane filling in the meantime super easily and quickly:

1. Cream room temp unsalted butter and sugar until fluffy – this will take about 5 minutes with an electric hand mixer
2. Mix in egg and whip just until combined
3. Mix in vanilla bean paste
4. Fold in almond meal, flour, and salt until combined

The quantity of the filling is exactly how much you need to fill a 9inch / 23cm tart. It might not look enough but the frangipane puffs up during baking.

💡 Top Tip: Let this mixture sit for a few minutes in the fridge (for the butter to harden) and then fill a piping bag with the mixture so that when the tart case is half baked, you can easily pipe the almond filling into the tart shell

3. How to bake

You will need to pre-bake the tart, by that time the tart shell is almost baked, nice, and crispy.

1. After baking the tart case for 15 minutes, remove it from the oven and pipe almond cream on top. Smooth the top with an offset spatula. You might find that the warm tart case starts to melt the butter in the frangipane but don't worry, work as quickly as possible, it will be fine
2. Place raspberries into the almond cream all around
3. Pop the tart back to the oven and bake for further 20 minutes
4. Take the tart out of the oven and carefully remove the ring then bake for another 10 min without the ring so it will get even golden brown on the side as well
5. Once baked, let it cool on the Perforated "air" baking mat before proceeding with decoration on top

Please note that the 15+20+10=45min baking time works in my oven on mid/low rack and provides perfectly even baking. You have to experiment with your own oven, and I suggest focusing on the end result as opposed to time. What we are looking for at the end of the baking time is the top as well as the side of the almond tart golden brown, and the bottom of the tart (check the middle part) to be well baked, not raw.

💡 Top Tip: Once you take the tart out of the oven wait for a minute or two for the pastry to somewhat contract within the ring then you will be able to easily remove the ring. If the pastry seems to be stuck onto the ring, it means that you will need to bake it for a few more minutes. Do not force it as you can easily break it

4. How to make raspberry mousse

This is a white chocolate-based raspberry mousse that is super rich, creamy, and silky yet very well balanced in sweetness with full of natural raspberry flavor.

• Soak gelatin sheets in cold water
• Semi-melt white chocolate in the microwave
• Make the raspberry puree using either frozen or fresh raspberry then run it through a sieve to get rid of seeds
• Heat raspberry puree until simmering, mix in gelatin sheet, and pour it over semi-melted white chocolate. Mix until combined. Let it come to room temp (do not place it into the fridge as it might harden too much there)
• Whip very cold heavy cream until soft peaks
• Fold whipped cream into raspberry & white chocolate cream carefully making sure you do not deflate the mixture
• Pipe or spoon mousse into Silikomart 15 Semi sphere mold
• Place the mold into the freezer for a minimum of 6 hours or overnight is even better. The mousse should get totally frozen to be able to use velvet spray on top

Please note that the recipe makes 15 semi spheres, however, I used only 9 on top of the Raspberry Frangipane tart. Feel free to make less mousse or use more on the tart according to your liking.

💡 Top Tip: Do not over-whip the cream as a soft peak is an ideal texture to mix it then with the rest of the ingredients

5. How to make whipped mascarpone

The whipped mascarpone is really optional but can take your Raspberry Frangipane Tart to the next level.

Using the right ingredients at the right temperature is extremely important while making whipped mascarpone:

1. mascarpone has to be cold, use the full-fat version (41%)
2. heavy cream needs to be very cold (pop it into the freezer for a few minutes before using it) and again, full-fat version so anywhere between 36-40%
3. icing sugar has to be sifted to avoid lumps

Move all 3 ingredients into a bowl and whip the mixture with an electric hand mixer for a minute or two until it reaches a creamy, fluffy consistency, then stop.

Once you are happy with the consistency, move frosting into a piping bag fitted with your favorite nozzle tip.

💡 Top Tip: I don´t use my stand mixer to whip this frosting since it is really easy to overwhip it. The mixture should be whipped only for a few minutes until fluffy. It won´t get stiffer after this point, in fact, if you overbeat it, it will get only runner, then it will break.

6. How to assemble

Once you have all the elements ready, assembling this tartlet is a step-by-step process but actually the easiest part of the process.

1. Place room temp tartlet onto a serving tray
2. Take raspberry mousse semi spheres out of the freezer, spray them with velvet spray
3. With the help of an offset spatula carefully place 9 raspberry mousse semi spheres on top of the tartlet. You must place the mousse on top while it is frozen! You can go with less or more of course according to your liking
4. Start piping whipped ganache around the raspberry mousse semi spheres then every now and then place a raspberry onto the tart that is first carefully dipped into powdered sugar
5. Continue with piping + raspberries until the entire top part of the tart is covered
6. Place a few greens on top eg. mint and rose petals

Store in fridge.

💡 Top Tip: The raspberry mousse should get defrosted before serving the tart - it will take an hour or two.

🥣 EQUIPMENT NOTES

You can achieve a neat, visually appealing, professional-looking tart crust by using professional baking equipment. Luckily these are available to purchase on Amazon not just for professionals, but also for home bakers.

Silicone baking mat

I recommend using 2 Silicone baking mat for rolling the pastry dough out in between them. The recipe is designed in a way that you do not need to add extra flour while rolling the dough however it might stick to your kitchen counter so use a silicone baking mat. It’s also possible to use 2 sheets of parchment paper however the silicone mat provides a much neater, smooth surface.

I am using the “Amazon basics” cheapest version, no need to buy anything expensive. While rolling, start from the center of the disc and work your way out in all directions.

Perforated baking mat

The Perforated “air” baking mat is perfect for making the tart crust, éclairs, or even cookies. Thanks to the holes in the mat, the heat spreads evenly throughout mats’ surface guaranteeing a perfect and even baking without blind baking. The dough won´t puff up while baking the tarts and will be baked super neat without blind baking.

While baking the tart shells, use the Perforated “air” baking mat straight on top of the oven rack (so not in a baking pan) so that the air can circulate properly.

Perforated Tart ring

The Perforated tart rings are non-stick and stainless, they allow homogeneous baking due to the even air circulation. Silikomart offers rings in various shapes and sizes, I am using a Perforated tart ring (9inch / 23cm) to make this Raspberry Frangipane Tart.

No need to grease the tart rings when making Pâte Sablée, the dough will stick to its perforated side while baking and will contract after baked - so the ring can be removed easily.

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