Raspberry tarts with butter cookie crust, chopped walnuts, raspberries and custard filling.
Oh my. This one is crazy good and perfect for the holidays. Please do it! You will thank me and your guests will thank you.
Picture this – a shortbread crust, lined with chopped walnuts and topped with raspberries, filled with a simple custard batter and baked.
It’s easy to do. The crust does not require rolling. You simply process the flour, butter, and powdered sugar in a food processor or blender until a dough forms, then use your fingers to press the dough into a tart pan.
You par-bake the crust, and I find that freezing a crust before par-baking helps keep the sides of the crust from collapsing during baking, so this step can be a little finicky, but it’s not hard.
The photos show a ceramic cake pan that we used for this cake. We’ve also made it with a metal cake tin with a removable base, which works even better and makes it easy to take the cake out of the mold to cut into portion pieces.
If using a tart pan with a removable base, place the pan on a rimmed baking sheet in the oven to catch any butter that may spill from the crust.
Thank you to my friend Gabrielle for giving us this recipe with a wink just knowing how much we would enjoy her Raspberry Walnut Tart. Thank you Gaby!
Raspberry walnut tart
ingredients
Crust:
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1 1/2 cups (200G) flour
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1/2 cup (60G) powdered sugar
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1 1/2 sticks (3/4 cup or 12 Tablespoon) buttercut into large cubes
Filling:
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3/4 cup (75G) chopped walnuts
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10 ounces (283G) fresh or frozen raspberries (do not thaw if frozen)
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2 eggs
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3/4 cup (150G) white granulated sugar
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1/4 cup (35G) flour
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1/2 teaspoon baking powder
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1/2 teaspoon Salt
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1 teaspoon vanilla
method
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Make the crust:
Place the crust ingredients—flour, powdered sugar, and butter—into a blender or food processor. Process until a dough forms, about 30 seconds to a minute.
Lightly grease the inside of a 9- to 10-inch wide, 1-inch high, skillet with some butter.
Pour the batter into the tart pan. Spread the dough out with your fingers and press it evenly onto the inside of the tart pan. (You can use a rolling pin to roll over the top of the pie pan to remove excess batter and create an even top.) Place in the freezer and freeze for an hour or more.
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Pre-bake the crust:
in an oven at 350°F (175°C) for 25 minutes. (It helps if you line the crust with aluminum foil and fill with pie weights, such as dry beans, before baking; this will prevent the tart crust from collapsing.)
Remove from the oven and let cool for 15 minutes.
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Fill the crust with walnuts and raspberries:
Reheat the oven to 175°C (350F). Place the chopped walnuts in the base of the tart pan and spread evenly over the base.
Place the fresh or frozen raspberries on top of the walnuts and spread them in an even layer.
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Beat together the remaining ingredients for the filling:
– Eggs, sugar, flour, baking powder, salt, vanilla – mix until smooth.
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Pour the egg mixture over the raspberries:
and walnuts in the crust.
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Bake in the oven:
40 minutes on the middle shelf or until nicely browned on top and filling has set. When you take the cake out of the oven, the center should still wobble a little.
Run a sharp knife around the edge of the cake to separate it from the pan a little. This will make it easier to remove the pieces after they have cooled.
Allow to cool to room temperature before serving.
| nutritional information (per serving) | |
|---|---|
| 461 | calories |
| 25g | Fat |
| 54g | carbohydrates |
| 7g | protein |
