Easy Raspberry Tart Recipe
This easy Raspberry Tart recipe is going to change your life! Use this amazing raspberry pie hack to make a simple, delicious, beautiful dessert that you can prepare for guests in no time. It's just as tasty as a traditional pie, but with a lot less hassle. Make this raspberry dessert, or make a version with blueberries, blackberries, or strawberries.
For the Pie/Tart:
- 1 9-inch pie crust; homemade or store-bought, fully-baked
- 1 quart about 4 cups fresh raspberries, blackberries, strawberries or blueberries
- 2 tablespoons granulated sugar
- 1 small jar seedless raspberry blackberry, strawberry or blueberry jam, best quality
- Chocolate shavings
- Fresh mint leaves
- Roasted sliced almonds
- Chocolate Sauce
- Drizzle of Chambord raspberry liqueur or other liqueurs
For the Whipped Topping:
Pour the heavy whipping cream in a large bowl. Whisk, with an electric mixer, on high for 1 minute and add the vanilla and confectioner’s sugar. Continue whisking until medium-high peaks form. Use immediately of cover and refrigerate until ready to use.
For the Pie/Tart:
Fully bake the crust in a 9-inch pie or tart pan. Cool to room temperature before filling.
In a large bowl, mix together the raspberries and sugar and set aside 15 minutes before using. Stir the sugared raspberries a couple of times during the 15-minute wait.
Evenly cover the bottom of the crust with the jam.
Slice the pie/tart into individual portions and spoon raspberries with some of its juice over each piece. Allow the raspberries to fall past the crust, is desired.
Top each with a dollop of whipped topping, chocolate shavings and a tiny mint leaf.
Calories: 383kcal | Carbohydrates: 31g | Protein: 3g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 110mg | Potassium: 243mg | Fiber: 8g | Sugar: 10g | Vitamin A: 910IU | Vitamin C: 31.4mg | Calcium: 72mg | Iron: 1.4mg