Fresh Raspberry Tart

Fresh Raspberry Tart
4.5 from 2 ratings
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This dessert is super easy to make, just a little bit sweet and loaded with fresh fruit. These tarts are perfect for picnics, barbecues and parties.Recipe courtesy of Happy Money Saver
Prep Time
2.98
hours
Cook Time
18
minutes
Servings
12
servings
Fresh Raspberry Tart
Total time: 3.28 hours
Ingredients
  • 1 1/4 cups butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 cup flour
  • 3 cup rinsed & dried fresh raspberries
  • 1/2 cup sugar
  • 1 teaspoon fresh squeezed lemon juice
  • 5 ounce fresh raspberries for topping
  • 1/2 cup (1 stick) salted butter, softened
  • 8 ounce cream cheese, softened
  • 4 to 5 cups powdered sugar
  • 2 teaspoon vanilla extract
Directions
  1. Cream together the butter and sugar in a mixer until well combined.
  2. Add vanilla and a pinch of salt, then mix again.
  3. Add the flour one in 1/2 cup increments until the dough comes together.
  4. Then press the dough into bottom and up a little bit of sides of a 13-by-9 inch baking dish or 9-inch tart pan.
  5. Prick all over crust with a fork then place in freezer to chill for 15 minutes.
  6. Preheat oven to 375 degrees.
  7. Bake crust for 17-18 minutes, until it’s golden brown.
  8. Remove from oven and let cool completely.
  9. Using a food processor or blender, puree the berries.
  10. Then use a fine mesh sieve over a medium saucepan and press the berry puree through with a spoon, straining away seeds.
  11. Add lemon juice and sugar and stir to combine.
  12. Bring to boil over medium-high heat, then reduce to medium and simmer 10-15 minutes, removing any foam with a spoon and stirring frequently.
  13. When color is bright and sauce reduced by half, remove from heat and let cool.
  14. Cream together butter and cream cheese in a mixer or using beaters until smooth.
  15. Add vanilla and mix until smooth.
  16. Add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness of filling.
  17. Add 3/4 of filling mixture to bottom of cooled crust and add the remaining 1/4 filling to a star-tip lined decorating/piping bag.
  18. Spread cooled raspberry sauce over top of filling layer and smooth.
  19. Pipe remaining filling mixture in stars around edge of tart.
  20. Add fresh raspberries all along the edges as well.
  21. Chill for 2 hours and keep in fridge until serving.
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