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Fresh Raspberry Tart (Lenôtre)

Delicious raspberry tart made up of a buttery shortcrust pastry, an almond cream, and fresh raspberries. The additional layer of raspberry jam helps settle the raspberries but also gives them additional flavor. 

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 6 people


For the sweet shortcrust pastry:

  • 125 g (1 cup) flour
  • 90 g (1/2 stick + 2 tbsp) butter
  • 30 g (1/4 cup) icing sugar
  • 30 g (1/3 cup) ground almonds (or almond flour)
  • 1 egg yolk
  • 1 pinch of salt

For the crème pâtissière:

  • 80 g (1/3 cup) milk
  • 1/4 of a vanilla pod or 1 tsp vanilla extract
  • 20 g (1 tbsp+ 1 tsp) sugar
  • 1 tsp flour
  • 1 tsp cornstarch Maïzena
  • 1 egg yolk
  • 5 g (1 tsp) butter

For the almond cream:

  • 50 g (1/2 stick) butter
  • 50 g (1/2 cup) powdered almonds
  • 50 g (1/2 cup) icing sugar
  • 1 egg yolk
  • 1 tsp cornstarch Maïzena
  • 1 tsp dark rum
  • 80 g (1/2 cup) crème pâtissière

For the garnish:

  • 50 g (2 tbsp) raspberry jam
  • 400 g (3 + 1/2 cups) fresh raspberries
  • icing sugar for decoration


For the sweet shortcrust pastry:

  1. In a bowl, mix the butter previously cut up into squares and the icing sugar, then add the ground almonds, the salt, the flour and the egg yolk. Mix slightly without over beating. Let rest in the fridge for at least 1h or until the dough has the right consistency.
  2. Roll out the dough (it should be about 3 mm thick) and place the dough in the 22cm tart tin. Chill the dough for another 30min.

For the crème pâtissière:

  1. Bring the milk, 10g of sugar and the vanilla pod to the boil.
  2. In a separate bowl, mix the egg yolk in a bowl with the remaining sugar, flour, and cornstarch.

  3. Pour the milk over the egg mix, mix well, put back on the hob and keep cooking for 1 min after the mix thickens. Let cool and reserve.

For the almond cream:

  1. Mix the butter with the icing sugar, then add the ground almonds and the cornstarch. Once combined add the egg yolk, the rum, and the crème pâtissière.

  2. Pour the almond cream into the shortcrust pastry shell and bake for 35-40 min at 170°C. Let cool.

Assembling the tart:

  1. Add a layer of raspberry jam on top of the baked almond cream, then place each raspberry one by one, facing down, next to each other. Create a nice circular pattern and place the raspberries as close as possible to each other - this will really make the raspberry tart look very sophisticated!
  2. Sprinkle with icing sugar shortly before serving.


The almond cream will be baked with the crust before adding the fresh raspberries - this will add a nice texture/flavor to the raspberry tart.