The Best Raspberry Tart | Super Tasty and delicious

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This is a super tasty raspberry tart – if you have fresh raspberries then this would be the best tart ever. It look so pretty! It starts with a tart shell, followed by almond cream. You then lay out a layer of raspberry confit. Finally, you place fresh raspberries.

▶Raspberry Tart◀
Quantity: 1 tart of 16cm diameter (2cm height)

⊙Tart Crust⊙
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g

*To be honest, you will get more than 1 tart crust out of this quantity.
Please watch my detailed “how to make a tart shell” video. Link is here:

⊙Almond Cream⊙
Butter 28g
Powdered Sugar 28g
Almond Powder 28g
Eggs (room temp) 25g
Rum 3g

① Beat the butter lightly.
② Sift in powdered sugar, almond powder and mix.
③ Add the eggs gradually and mix.
④ Finally, add in the rum and mix.
⑤ Rest in the fridge overnight.

⊙Raspberry Confit⊙
Raspberry Puree (if self-made, then just blend your raspberries with 10% sugar) 55g
Frozen raspberries 55g
Sugar 15g
Pectin NH 2g
Lemon juice 2g

① Mix sugar & pectin.
② Heat the raspberry puree + frozen raspberries and when it’s 40℃ add in the sugar & pectin.
③ Once it starts boiling boil for another 1~2min and add the lemon juice.
④ Let it boil for another 10sec and take it off the heat. Store in the fridge until use.

⊙Raspberry Glaze⊙
This is what you pipe inside each of the raspberries. It's a lot of work but definitely makes everything look super pretty!
Absolu Cristal (Valhrona) 50g
Raspberry Puree 5g

① Heat the absolut cristal in the microwave and mix in the raspberry puree.
② Strain it if you wish.

⊙Assembly⊙
① Pipe the almond cream in the tart shell and bake for 13~14mins at 160℃.
② Pipe the raspberry confit and smooth it out flat.
③ Place raspberries on top.
④ Pipe the glaze inside the raspberries.

How to store: This tart will be good in the fridge up to 2 days (although the tart crust will become soggy quickly)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix

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#raspberrytart #tart #sugarlane #조한빛 #슈가레인

[doloresfranco]

Very delicious😋, thank you from Italy 👋🇮🇹❣️

[huiyi]

the visual is just so stunning. and omg the details! repositioning those raspberries to get the least amount of empty space on the tart. these delicate details distinguish between a professional pastry chef and a home baker!

[woojide]

산딸기철이 찾아와서 드디어 만들어보려고 복습하러 왔어요🍓🍓🍓 넘 맛있을 것 같아요 새콤달콤하니❤

[Gigismum]

I have seen many raspberry tarts but never one with the raspberries placed stemside up! Such great texture! Bravo. 👏👏

[abecedef]

I just discovered your channel and I love it! The recipes, the editing and the music! Thanks for this content, great job! 🤩

[ashleymarie]

Can’t wait to make this for my father! Love your videos!

[MrPerla]

Just subscribed. You are wonderful chef Hanbit. Thanks for this recipe and all the tips to make it.

[shamayillueva]

you’re the best! thank you so so much ☺️✨💕

[akampayasin]

Chef hanibit I always follow your videos they have changed my pastry skills

[bunnee]

Awesome videos. I love videos like this when tips and side notes are given. So worth to subscribe and like . By the way do u have videos on raspberry purée or recommended video one that u know. Hope u challenge to make vegan desserts!

[oliviascout]

love your explanation. love your YouTube channel 👍👍👍keep going

[조기철-dd]

Thank you for the very useful information.

[yolandamarrero]

Espectacular.Hermoso y luce exquisito.😘

[katherinepunzalan]

Two more questions
1. Should i let almond cream cool after baking before spreading in the confit and for how long?
2. If I refrigerate this overnight do you expect it to become soggy the next morning?

[bangtran]

Thanh you so much 🥰 could you share video about donut: different between baked donut and fried donut?

[peterhuntington]

Hanbit can you please add the recipe so we can make these gorgeous looking dishes?

[MaybleXbeauty]

Hi chef! I have 2 questions.

1) If i want to use corn starch instead of rum, how many grams should I use?

2) After chilling the almond cream overnight, should i let it to room temperature before using?

[catalinpop]

Hi Hanbit, firts of all I want to tell you that I am a big fan of your work and would appreciate some advice from you :). I am making a raspberry tart for a televised cooking contest but thinking about making it a bit more fancy. I was thinking to prepare a dacquoise sponge and a white chocolate mousse for more textures and a fancier look. Any advice? What would you add to a classic raspberry tart to make it more gourmet?

[markeetaroane]

Hello Chef Hanbit, I am such a fan a I just discovered you a week ago🤣..I've already signed up for online classes via Instagram. I'd love to make this tart or any of your tarts, but my daughter and I are allergic to almonds. Could you PLEASE suggest some other cream? Thank you.

[spursforever]

what did you pipe into the raspberries? was it also compote, and why does it look more smooth and runny than the compote on the tart? Amazing work!