Description
A buttery baked tart crust filled with smooth vanilla cream and topped with fresh raspberries for a bright, elegant dessert that feels bakery-worthy but is easy to make at home.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
Instructions
- Preheat the oven to 350°F and lightly grease a tart pan.
- In a bowl, mix flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and mix until a dough forms.
- Press the dough evenly into the tart pan, covering the bottom and sides.
- Bake the crust for 18 to 20 minutes until lightly golden, then allow it to cool completely.
- In a separate bowl, beat the cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
- Spread the cream filling evenly into the cooled crust.
- Arrange the fresh raspberries neatly on top, then refrigerate for at least 1 hour before serving.
Notes
- Chill the tart well before slicing for clean, neat slices.
- Use fresh raspberries for the best texture and flavor.
- You can prepare the crust a day in advance and assemble later.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: raspberry cream tart, cream tart dessert, raspberry tart recipe, easy tart recipe, fruit tart