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Raspberry Frangipane tart
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5 from 15 votes

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! 
Prep Time2 hrs
Cook Time1 hr
Waiting Time2 hrs
Total Time5 hrs
Course: Dessert
Cuisine: French
Servings: 6 people
Calories: 883kcal
Author: Kata

Ingredients

Shortcrust pastry tart shell

  • 90 g Icing sugar
  • 230 g Pastry flour All purpose works too
  • 30 g Almond flour
  • Pinch of salt
  • 110 g Unsalted butter very cold cut into chunks
  • 50 g Egg approx. 1 egg

Frangipane (almond cream)

  • 70 g Unsalted butter room temp
  • 70 g Granulated sugar
  • 1 Egg room temp
  • 1 teaspoon Vanilla bean paste
  • 70 g Almond flour
  • 10 g All flour
  • Pinch of salt
  • 100 g Raspberry fresh

Raspberry mousse

Whipped mascarpone

Garnish

  • Green leaves
  • Rose petals
  • Raspberry

Instructions

Sweet shortcrust pastry

  • Sift together dry ingredients; flour, icing sugar, almond, salt
  • Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency
  • Add egg into the mixture and mix with your hands just until the dough comes together
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth
  • 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 mats.
  • Place the dough into the freezer for 15 min in between the two silicone baking mats. Do not remove the mat at this point
  • Prepare your oven rack with the perforated "air" baking mat and perforated tart ring ( 9inch/ 23 cm) on top
  • Take the dough sheet out of the freezer, remove the top of the silicone mat, and using the perforated tart ring ( 9inch/ 23 cm) itself cut the bottom of your tart crust and move it back to the freezer for 30 min. Trim the leftover dough
  • 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.
  • 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/ 23 cm)
  • Place the side of the tart on top of the bottom (2 stripes). Carefully press them together and press to the side of your tart ring
  • Now place the perforated tart ring ( 9inch/ 23 cm) with the pastry dough in it into the freezer for 1 hour then trim the top once frozen
  • Pre-heat oven to 160C / 320F. After 1 hour take the pastry out and trim the top with a sharp knife.
  • Pre-Bake for 15 min

Prepare the frangipane filling

  • Cream room temperature butter and sugar until fluffy then mix in 1 egg, vanilla bean paste and finally fold in flour, almond and salt mixture
  • Pop almond cream into the fridge for a few minutes then fill a piping bag with it

Assemble

  • After baking the tart ring for 15 minutes, remove them from the oven and pipe almond cream onto the tart shell and place the raspberries all around
  • Bake for further 20 minutes then remove tart ring and bake for another 10 minutes until side golden brown

Raspberry mousse

  • Soak gelatin sheet into cold water
  • Semi melt white chocolate in the microwave and 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 gelatinous sheet and pour it over semi melted white chocolate. Mix until combined
  • 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 mousse into Silikomart 15 semi sphere mold
  • Place the mould into the freezer for minimum 6 hours for the mousse to get completely frozen
  • Once mousse frozen, apply velvet spray on top, use immediately while frozen

Whipped mascarpone

  • Place all ingredients into a bowl and slowly start to whip then gradually increase speed. Stop as soon as the mixture reaches pipeable consistency, do not over beat

Assemble

  • Place room temp tartlet onto a serving tray and arrange 9 raspberry mousse on top of the tartlet (mousse must be frozen)
  • Start piping whipped ganache around the raspberry mousse semi spheres then every now and then place a raspberry onto the tart that are first carefully dipped into icing sugar Continue with piping + raspberries until the entire top part of the tart is covered
  • Decorate with rose petals and a few greens leaves
  • Store in fridge

Nutrition

Calories: 883kcal | Carbohydrates: 69g | Protein: 15g | Fat: 63g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 72mg | Potassium: 215mg | Fiber: 7g | Sugar: 35g | Vitamin A: 1794IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 2mg