Homemade Sweet Tart Crust
  • 1 1/2 Cups all-purpose flour
  • 9 Tablespoons unsalted butter, very cold and cut into small cubes
  • 1/2 Cup confectioners' sugar
  • 1/4 Tsp. fine sea salt
  • 1 large egg yolk, whisked
  • 3 Packages (6 ounces each) Driscoll's Raspberries
  • Toasted sliced almonds
  • Chocolate shavings
  • Chocolate Sauce
  • Poppy seeds
  • Crushed pink peppercorns
  • 2 Tablespoons granulated sugar
  • 1 Cup heavy cream
  • 2 Tablespoons confectioner's sugar
  • 1 Tsp. vanilla extract
  • Small jar of best quality raspberry jam
Homemade Sweet Tart Crust
  1. BUTTER or coat with cooking spray a 9-inch round tart pan.
  2. PLACE 1 ½ cups all-purpose flour into bowl of food processor.
  3. ADD 1/2 cup confectioners' sugar.
  4. ADD 1/4 teaspoon fine sea salt.
  5. PULSE briefly 3-4 times to blend ingredients.
  6. ADD 9 tablespoons unsalted butter (very cold and cut into small cubes).
  7. PULSE briefly 3-4 times to cut butter into small pieces and flakes. Do not over mix.
  8. ADD one-third of 1 large egg yolk.
  9. PULSE briefly.
  10. ADD another one-third of egg yolk.
  11. PULSE briefly and add remaining egg yolk.
  12. PULSE just until dough begins to form into clumps. Do not over mix.
  13. POUR out dough onto lightly floured work surface.
  14. KNEAD dough gently just until smooth. Do not over mix.
  15. PLACE dough between two sheets of parchment or wax paper.
  16. ROLL dough into a circle about 3 inches larger than tart pan.
  17. CHILL dough in refrigerator at least 2 hours.
  18. PRESS dough into tart pan and up sides.
  19. PRICK dough all over with the tines of a fork.
  20. PREHEAT oven to 400°F.
  21. CHILL tart crust in freezer for at least 30 minutes.
  22. LINE a baking sheet with parchment paper or silicone baking mat.
  23. BUTTER or coat with cooking spray a piece of foil about 3 inches larger than tart pan.
  24. PRESS foil, butter side down, against crust.
  25. FILL tart pan with pie weights, dried beans, or rice.
  26. PLACE tart pan on baking sheet.
  27. BAKE tart crust for 25 minutes.
  28. CAREFULLY remove pie weights and foil.
  29. PRESS crust down lightly with the back of a spoon if it is puffed.
  30. RETURN tart pan to oven.
  31. BAKE for 7 to 10 minutes more or until crust is golden brown.
  32. ALLOW crust to cool to room temperature inside tart pan.
  1. PLACE 3 packages (6 ounces each) Driscoll's Raspberries into a medium bowl.
  2. ADD 2 tablespoons granulated sugar.
  3. STIR raspberry mixture gently.
  4. SET ASIDE raspberry mixture for about 15 minutes.
  5. PLACE 1 cup heavy whipping cream into a medium bowl.
  6. WISK cream just until frothy.
  7. ADD 2 tablespoons confectioners’ sugar.
  8. ADD 1 teaspoon vanilla extract.
  9. WHISK cream mixture again until soft peaks form.
  10. SLICE tart shell into 6-8 wedges.
  11. PLACE tart wedges onto individual dessert plates.
  12. SPREAD jam over tart wedges.
  13. SPOON generous amounts of raspberries over tart wedges.
  14. SPOON whipped cream over raspberries.
  15. ALLOW guests to garnish tarts with additional toppings such as toasted sliced almonds, chocolate shavings, chocolate sauce, poppy seeds, and crushed pink peppercorns.
  1. To see more raspberry dessert recipes, click here!
Calories 482.36
Total Fat 24.14 g
Saturated Fat 14.66 g
Cholesterol 95.65 mg
Sodium 352.33 mg
Total Carbohydrates 64.34 g
Dietary Fiber 5.51 g
Protein 4.14 g