Raspberry Tartlet

By: The Local Palate
raspberry tart jwb

This Raspberry Tartlet recipe is perfect for the upcoming spring season. While it may take a while to prepare, it’s definitely well worth it.

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Makes 6 tartlets

    For the filling:
  • 2 cups heavy cream
  • 1 vanilla bean, scraped
  • 10 ounces white chocolate
  • 1 pint fresh raspberries
  • For the tart dough:
  • 1⅓ cups butter
  • 2 teaspoons salt
  • ¾ cup plus 1 tablespoon powdered sugar, plus more for dusting
  • ½ cup granulated sugar
  • ⅔ cup almond flour
  • 2 eggs
  • 4 cups plus 3 tablespoons all-purpose flour
  • Special equipment: 5-inch cutter, 3-inch tart ring, piping bag

Make the cream:

Note: cream will need to chill overnight

  1. In a saucepan, bring heavy cream and vanilla bean to a boil.
  2. Remove vanilla bean, add white chocolate, and whisk until smooth.
  3. In an airtight container, chill mixture overnight.
  4. The following day, use a whisk to whip mixture until it stiffens but is still soft.

Make the tart shells:

  1. In bowl of a stand mixer fitted with paddle attachment, combine butter, salt, and both sugars.
  2. Mix on lowest speed until smooth for 5 minutes. Add almond flour, mixing until smooth. Add eggs one by one, mixing until smooth, then add flour and mix until incorporated.
  3. On a floured sheet pan, shape dough into a rectangle and refrigerate for 2½ hours.
  4. Remove dough. On a floured work surface, roll to ⅛-inch thick and with a cutter, cut 5-inch rounds.
  5. Refrigerate for 15 to 20 minutes.
  6. Place 1 piece of dough in center of tart ring and push down gently around the edges so they are smooth.
  7. With a sharp knife, remove excess dough from tart ring.
  8. Chill tart shells for 1 hour, then preheat oven to 350 degrees. Bake tart shells for 13 to 15 minutes. Set aside at room temperature.

To assemble:

  1. Use a piping bag to pipe a generous amount of vanilla cream into each tart shell.
  2. Garnish with fresh raspberries and dust with powdered sugar, then serve.


  • Recipe By
    From Yohann LeBescond, The Equestrian Hotel, Ocala, Florida

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