raspberry tart

Raspberry Crumble Cookies are melt in your mouth amazing! A shortbread style cookie filled with sweet raspberry jam and topped with extra crumble pieces. Half tart, half cookie and totally delicious! Perfect for any occasion including a quick afternoon or evening pick me up!

Raspberry Crumble Cookies (Costco Copycat)

unsalted butter (softened)

sugar

vanilla extract

almond extract

¼ cups all purpose flour

salt

raspberry jam

Preheat oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.

In a large mixing bowl or the bowl of a stand mixer, add the softened butter, powdered sugar, granulated sugar, vanilla extract and almond extract and beat together for 2 to 3 minutes or until light and creamy.

Add in the flour and mix just until mostly combined. Use your hands or a stiff spoon to finish mixing keeping in mind that the mixture will likely be a bit crumbly. If you squeeze the mixture in your hand and it holds together, it’s ready to go. Be careful not to over mix or it may become tough.

Use a cookie scoop or measuring cup to scoop out about ¼ cup of the mixture and press into the bottom of each well in the muffin pan making sure to go up the sides of the well a bit to create a well for the jam to go in. (Make sure you leave about 1 ½ cups of the mixture to crumble on top of the cookies.)

Spoon about a tablespoon of raspberry jam into the center of each cookie.

Sprinkle each cookie with a tablespoon or so of the crumble topping.

Bake the cookies for 18 to 22 minutes or until the tops are just beginning to turn golden brown.

Let cool completely before removing from the muffin pan. Use a thin spatula or knife to run around the edge before carefully removing from the pan.

You'll hardly believe that this decadent No-Bake Chocolate Raspberry Tart is made with only 8 healthy ingredients! Vegan, Sugar-Free, &amp; Grain-Free. 

No-Bake Chocolate Raspberry Tart

½ cup Raw Almonds*

Medjool Dates*, pitted and roughly chopped

tbsp Cacao Powder

Salt

Filtered Water

Unsalted Almond Butter*

12.3 oz Silken Tofu, drained

tsp Vanilla Extract

oz Non-Dairy Chocolate, melted

oz Fresh Raspberries

Almonds and Cacao Nibs (Optional)

First, prepare the crust. Add the Raw Almonds to a Food Processor or High-Speed Blender and pulse until a coarse meal forms. Then add the Medjool Dates, Cacao Powder, and Salt &#8211; pulse until well-combined. Pour in 1-2 tbsp of Filtered Water to help the &#8220;dough&#8221; stick together more, if necessary.

Transfer the pie crust to a greased or lined pie or tart pan and press it evenly around the edges. Place it in the fridge to allow the crust to set while you prepare the filling.

Add the Silken Tofu, Almond Butter, Vanilla Extract, and Salt to the same Food Processor (no need to rinse!). Process until the Tofu has broken down and a smooth, uniform &#8220;batter&#8221; forms. Melt the Chocolate using either the microwave or a double boiler, then pour it into the Tofu mixture. Blend together until everything is evenly incorporated &#8211; the mixture will be thick, and you may need to scrape the sides of your appliance with a spatula.

Transfer the Chocolate filling into the tart pan, and use a spatula to spread it around evenly. Place the tart into the fridge for another 20-30 minutes, to allow the Chocolate to set. The filling will be firm to the touch once it is ready.

Remove from the fridge and top with Raspberries and any other toppings that you&#8217;d like. Slice, serve, and enjoy! Store any leftovers in the fridge for up to one week.

I saw this video the other day on your YouTube channel and got super excited because I had all the ingredients (well mostly as I made some substitutions!) This was the first recipe of yours that I've made and it was fantastic so definitely won't be the last! I used cashew butter and a bit less chocolate chips but then added some maple syrup as the chips weren't as sweet and decorated with strawberries! Also couldn't find my pie tin and ended up using a springform pan instead.  Not great as some parts stuck, but no matter it was delicious and even better the next day as the flavors got a chance to meld together. So, so good! A very impressive and easy Valentine's dessert. The family loved it!! Thank you!

I've been vegan for about 1.5 years, and I've always had trouble liking tofu. Extra firm tofu was what I always grabbed, and the texture just doesn't vibe with me. I prefer whole beans and other protein sources. But when I tried this recipe with the silken tofu....Oh. My. Word. It was DEVINE! Now i'm exploring new ways to use silken tofu, especially the firm silken tofu for breakfast scrambles! Thank you for opening my eyes to a world of tofu possibilities!! I subbed peanut butter for almond butter, and it tasted like a giant peanut butter cup. YUM!

Wow!! This recipe was DELICIOUS!! And superrrrr easy &amp; quick common ingredients (which is very important to me). I was kind of skeptical when i was making it because i realized there was no sweetener in the filling but the chocolate added the perfect amount-not too much and not too little! Super creamy &amp; decadent!

I am not a baker by any means, but I found this sooo easy to make and so delicious!!! I used peanut butter instead of almond and I used semi-sweet vegan chocolate chips. Gosh I can’t get over how delicious and how easy this was. Thank you so much for this recipe, Caitlin!!!!

This Raspberry Tart is a French-inspired treat with a pastry cream filling and fresh raspberries on top. Perfect for beginner or expert bakers as you can follow my tips and step by step images in the article above. You can plan ahead and make the tart crust and pastry cream a day ahead! Makes 1 9-inch tart (2 cups Crème Pâtissière )

French Raspberry Tart

milk

vanilla bean paste (or ½ teaspoon vanilla extract)

cornstarch

unsalted butter (DIVIDED)

(1 stick) unsalted butter (room temperature)

confectioners' sugar

cream or whole milk

(160 grams) all-purpose flour (plus more for rolling out)

raspberry preserves, or jam

2½ containers (6-ounce containers) raspberries (about 82 raspberries)

For the crème pâtissière:  Prepare an ice bath by filling a large bowl with ice and a little water. Set aside with a smaller bowl to fit into the ice bath later.

In a medium saucepan whisk together the egg yolks, sugar, cornstarch and salt until very smooth (mixture will be thick). Whisk in the milk, vanilla, and add 2 tablespoons of the butter.

Place pan over medium-high heat and stirring constantly with a whisk, warming the mixture until the butter melts.

Once butter has melted, reduce heat to medium and continue stirring and cooking until mixture thickens and, when you stop stirring, boiling bubbles will slowly rise to the surface. Continue to cook and stir about 1 minute from this point, then immediately remove from the heat.

Stir in the remaining 2 tablespoons butter. Transfer cream to a bowl set over the ice bath and cover the surface with plastic wrap. Let the cream cool in the ice bath about 30 minutes, then transfer the bowl out of the ice bath to the fridge. The cream should chill for 3 hours or overnight until ready to use.

Crème Pâtissière (Pastry Cream)

For the pâte sablée: Beat the butter and confectioners’ sugar in the bowl of a stand mixer until mixed and smooth.

Mix in the egg yolk and milk until fully combined. Scrape down the sides of the bowl and add the flour and salt. Mix just until the dough comes together, and don’t overmix. The dough should be able to be pressed together between your fingertips and hold shape.

Wrap the dough in plastic wrap and flatten into a disk shape. Chill for at least 1 hour or up to two days.

When ready to roll, remove the dough from fridge and let soften on the counter for 10 to 15 minutes until it is still cold but pliable. Line a 9-inch round tart pan with removable bottom with a traced and cut out circle of parchment that just sits on the removable bottom.

On a lightly floured surface, or between two sheets of parchment paper, roll the dough to an 11-inch circle.

Transfer the dough to the tart pan. Peel away the top layer of parchment paper if using, and invert the crust into the tart pan. Peel away the other paper, and fit the crust into the pan. Gently lift the edges and then press the dough down into the shape of the pan. Trim the edges by simply running a rolling pin around the top edge of the pan. Save any scraps to repair cracks that you see.

Refrigerate the crust while the oven heats to 375ºF.

Remove the tart crust from the fridge and place the tart pan on a baking sheet (to prevent butter from melting through the removable bottom while baking). Prick the bottom of the crust with a fork about every 1/2-inch. Line the cold crust with a crumpled-then-flattened piece of parchment and fill the crust with rice, beans, or baking weights.

Bake until crust is just set and the edges are starting to brown, 15 to 18 minutes.

While crust bakes, prepare a ring of foil to cover the outside edges of the crust. (Fold a square of foil in half, and cut a half circle on the fold a little smaller than the inside of the tart. Unfold for a round edge cover!)

After 15 to 18 minutes, remove tart from the oven and carefully remove the parchment and rice/beans. (I like to cover the tart edges with the foil ring at this point) Return to the oven and bake until the bottom of the crust is light golden brown, an additional 7 to 8 minutes. Cool for at least 30 minutes before filling.

To remove cooled crust from tart pan, carefully lift the removable bottom up through the ring then slide the crust onto a serving platter before filling.

Pâte Sablée (Pastry Crust)

Spread the raspberry jam on the bottom of the cooled pastry crust. Then, stir chilled pastry cream until just smooth and gently spread on top of the jam, smoothing into an even layer. Cover the tart with plastic wrap and chill at least 1 hour, up to overnight, until ready to serve.

When ready to serve, arrange fresh raspberries over the top. Slice and serve.

Leftover tart can be covered in plastic wrap and stored in the fridge for up to 2 days.

Layers

Well, you will think you are in heaven with this one!  I think my eyes rolled backwards when I tasted it.  And it is sooo pretty -  Oh my goodness!  You are going to thank TaraTeaspoon for your new favorite dessert!  Love it love it.

ooh yes.  Looking for a desert to impress.  This one is not only delicious but it looks beautiful too.  Definitely a winner!

I adore raspberry based desserts and this tart looks too good to pass! I have always been wanting to try pate sablee, thank you for the reminder!

This is my first time hearing about the raspberry tart, I think I can make one of it because I really love doing something new.

This looks amazing, and I wouldn’t have thought to make this complicated recipe for a French raspberry tart you make it seem so easy. I can’t wait to start making it!

This was absolutely delicious! I am going to try with strawberries next time for something a little different. I agree, making it over two days was helpful.

I love your make-ahead tips for the pastry cream and crust. The freshness of the raspberries is so appealing—this is a dessert worth trying!

This raspberry tart looks delicious! I know this would go well with a certain tea I brought.

I hate raspberries with a passion, but this looks too good to miss out on. Officially on my list of things to make!

This raspberry tart recipe looks absolutely delicious! The combination of fresh, tart raspberries with a sweet crust sounds perfect, especially for a refreshing dessert. I love how versatile it is too

Holy cow this is amazing! The bright raspberry flavor with the cream is the best thing I've ever had!

This is great! It's as pretty as it is delicious, and it was so easy to make. I love it!

Delicious little raspberry tarts have a crisp homemade butter crust filled with raspberry infused pastry cream topped with fresh berries a raspberry reduction.

Raspberry Tarts

vanilla bean (split lengthwise)

unsalted butter

all-purpose flour (300 grams)

tbsp water (ice cold 45 milliliters)

vodka

unsalted butter (cold, cubed 226 grams)

tsp salt

sugar (50 grams)

water

oz raspberries

lemon juice

tbsp Confectioner's sugar

raspberries

Add the all-purpose flour, sugar and salt in a food processor. Give it a few pulses before adding the butter.

Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps. In a small bowl mix together the ice water and vodka. Drizzle the mixture into the processor while pulsing. If you can squeeze the dough into a clump that stays together it&#x27;s done. If not, add in another tablespoon of ice water. P.S. The vodka will bake off so don&#x27;t worry about adding it in!

Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.

Roll the chilled pastry dough out on a well-floured surface. My tart forms came with this great cutting tool for that cute rilled edge but rougher circles will work just as well.

A also use this little stamp to press the dough down but fingers would work just as well.

Pierce the shells with a fork a couple of times to let steam out and weight down with beans over some parchment paper.

Bake at 425F until golden brown, approximately 15 minutes. I removed the tarts and let them cool on a cloth.

For the Pastry Dough

Add the raspberries, water, lemon juice, and sugar to a small pot over medium heat. muddle and mix a bit. Once it starts to bubble reduce to a simmer and allow to reduce by about half.

For the Reduction

In a medium saucepan, heat the milk and vanilla bean by bringing it to a boil over medium heat. Immediately turn off the heat then set it aside to infuse for 15 minutes.

Separate the egg whites and yolks into a separate bowls. Don’t throw out those egg whites, you can use them to make many tasty things! Put the yolks into a larger bowl.

Pour in 2/3 cup sugar in with the egg yolks and whisk them together until it’s a light and fluffy mixture.Now add the cornstarch and mix vigorously. You don’t want any lumps remaining! You can also sift it into the bowl to help prevent those lumps.

Whisk in 1/4 cup of the hot milk mixture until it is incorporated then mix the remaining hot milk mixture in. Pour the mixture back into the saucepan and cook over medium-high heat, whisking continuously until thickened and slowly boiling. Now go ahead and remove from the heat and stir in the butter.

Let it cool slightly then pour it into a bowl, mix in the raspberry reduction and set aside.

For the Custard

I filled the shells with my leftover strawberry custard. A dollop of whipped cream would work well as long as you don't plan on storing them very long.

I placed three raspberries on each tart and then added a few drops of the strawberry sauce I made between each berry.

You could use some thinned out jam instead if you want to save time.

Dust with some confectioner's sugar for garnish and you're done!

For the Assembly

John, would the pate sucree recipe, used for the rose apple tarts, be ok for this as well? Too sweet? It was wonderful to work with and no blind baking....

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