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Loaded Raspberry Tart

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A quick and easy summer dessert featuring a flaky buttery crust, creamy filling, and piled-high fresh raspberries for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice water
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream, lightly whipped
  • 2 cups (about 300g) fresh raspberries
  • Optional: sliced almonds or crumble topping
  • Powdered sugar for dusting

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour, granulated sugar, and salt. Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Add ice water: Slowly add ice water one tablespoon at a time, mixing gently until dough just comes together. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Roll out the dough: On a lightly floured surface or silicone mat, roll dough into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch tart pan, press to fit, trim excess, and prick bottom with a fork. Chill for 10 minutes if soft.
  4. Bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Cool completely on wire rack.
  5. Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until soft peaks form, then fold into cream cheese mixture gently.
  6. Assemble the tart: Spoon filling evenly into cooled crust and smooth top. Pile fresh raspberries on top and optionally sprinkle sliced almonds or crumble topping.
  7. Final touches: Dust tart lightly with powdered sugar before serving or chill for an hour. Serve chilled or at room temperature.

Notes

Keep butter cold for a flaky crust. Chill dough before rolling and after placing in pan to relax gluten and prevent shrinking. Avoid overworking dough. Bake crust with weights to prevent bubbling and sogginess. Fold whipped cream gently into filling to keep it light and fluffy. Use frozen raspberries thawed and drained if fresh are unavailable. Dust with powdered sugar before serving for a pretty finish.

Nutrition

Keywords: raspberry tart, summer dessert, easy tart recipe, berry tart, cream cheese filling, flaky crust

Find it online: https://pokirecipes.com/loaded-raspberry-tart-recipe-easy-5-step-guide-for-perfect-summer-dessert/