Best Raspberry Crème Fraîche Tart Recipes

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RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY



Raspberry Crème Fraîche Tart with Lavender Honey image

Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness-put out the extra honey in a crock so everyone can add as much or as little as they like.

Categories     Cream Cheese     Raspberry     Summer     Honey     Gourmet     Dessert

Yield 6 servings

Number Of Ingredients 14

For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg
For filling:
4 oz cream cheese, softened
1/4 cup crème frache
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)
Special Equipment
9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice
Accompaniment: warm lavender honey

Steps:

  • Make crust:
  • Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
  • Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
  • Make filling:
  • Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

RASPBERRY CREME FRAICHE TART



Raspberry Creme Fraiche Tart image

I got this recipe from Bon Appetite. It is really a terrific desert and pretty easy. I get tons of compliments every time I make it. If you can't find pre-made creme fraiche at your local grocery store you can make your own the day before (see directions below), ...tons of other creme fraiche recipes on Zaar. Check the tart as it cooks, if the top starts to brown too much, place a tin foil tent over tart. Be careful not to let the foil touch the tart custard, it ruins the look of the baked custard.

Provided by Mrs Goodall

Categories     Tarts

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup sugar
2 tablespoons sugar (for top of tart)
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup creme fraiche
2 cups fresh raspberries (about 1 pint)
powdered sugar (optional)

Steps:

  • Place baking sheet in bottom of oven.
  • Pre-heat oven to 375 degrees.
  • Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
  • Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
  • Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
  • Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
  • Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
  • Spread custard over batter.
  • Arrange berries 1/4 inch apart atop custard.
  • Sprinkle tart with 2 tablespoons sugar.
  • Bake tart until set and brown around edges, about 45 minutes.
  • Cool.
  • Remove pan sides.
  • Place tart on platter. Dust with powdered sugar if desired.
  • **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.

Nutrition Facts : Calories 374.6, Fat 22.6, SaturatedFat 13.2, Cholesterol 166.8, Sodium 118.4, Carbohydrate 38.4, Fiber 2.4, Sugar 23.6, Protein 5.7

FRESH RASPBERRY TART WITH VANILLA CREME FRAICHE



Fresh Raspberry Tart With Vanilla Creme Fraiche image

So simple yet so elegant. From the Wall Street Journal, Eating & Drinking weekend section, July 6, 2013. Prep time includes 60-90 minutes to let the pie crust rest and cool. I made my own creme fraiche using recipe#144139 substituting greek yogurt for the sour cream. If you follow the noted recipe, do not add more vanilla or sugar.

Provided by Chicagoland Chef du

Categories     Tarts

Time 2h

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 12

2 cups creme fraiche
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 cup currant jelly, substituting seedless raspberry, crabapple all work well
2 tablespoons water or 2 tablespoons framboise liqueur
3 1/2 cups fresh raspberries, approximately 3 half pints allowing for any smashed ones
pastry crust
2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 cup unsalted butter, very cold, cut into small cubes, then put in freezer for a few minutes before mixing in
4 tablespoons ice water, may need a bit more

Steps:

  • NOTE:.
  • I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process. You may have some crust left over. Active Time: 15 minutes Total Time: 1¾ hours (includes resting dough).
  • CRUST:.
  • Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.
  • Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.
  • Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.
  • Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.
  • While crust is baking, get started on the rest.
  • Make vanilla crème fraîche using recipe#144139 or Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
  • Make currant glaze: Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream.
  • Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered.
  • Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping.
  • NOTE: Tart is best if served within 3 hours. Do not refrigerate.

Nutrition Facts : Calories 644.2, Fat 45.7, SaturatedFat 28.3, Cholesterol 142.5, Sodium 179, Carbohydrate 56.1, Fiber 4.5, Sugar 22.8, Protein 5.4

RASPBERRY-CRèME FRAîCHE TART



Raspberry-Crème Fraîche Tart image

Categories     Milk/Cream     Mixer     Berry     Dairy     Fruit     Dessert     Bake     Raspberry     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup crème fraîche*
2 cups fresh raspberries
Powdered sugar (optional)

Steps:

  • Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
  • Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)
  • Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.
  • *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.

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