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Raspberry Frangipane Tart Recipe

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3.8 from 38 reviews

  • Author: Ava
  • Total Time: 5 hours including chilling and freezing
  • Yield: 6 servings

Description

A sophisticated Raspberry Frangipane Tart featuring a crisp sweet shortcrust pastry base filled with rich almond frangipane and fresh raspberries, topped with delicate raspberry white chocolate mousse spheres and whipped mascarpone cream. Finished with elegant rose petals and fresh green leaves, this dessert is perfect for special occasions and impressive entertaining.

Ingredients

Sweet Shortcrust Pastry

  • 90 g Icing sugar
  • 230 g Pastry flour (all purpose flour works too)
  • 30 g Almond flour
  • Pinch of salt
  • 110 g Unsalted butter (very cold, cut into chunks)
  • 50 g Egg (approx. 1 egg)

Frangipane Filling

  • 70 g Unsalted butter (room temperature)
  • 70 g Granulated sugar
  • 1 Egg (room temperature)
  • 1 teaspoon Vanilla bean paste
  • 70 g Almond flour
  • 10 g All purpose flour
  • Pinch of salt
  • 100 g Fresh raspberries

Raspberry White Chocolate Mousse

  • 1 Gelatine sheet
  • 100 g Callebaut white chocolate (callets)
  • 50 g Raspberry puree (seedless)
  • 100 g Heavy cream
  • ½ teaspoon Rosewater

Whipped Mascarpone Cream

  • 250 g Mascarpone
  • 50 g Heavy cream (very cold)
  • 40 g Icing sugar
  • 1 teaspoon Rosewater

Decoration

  • Fresh green leaves
  • Rose petals
  • Fresh raspberries

Instructions

  1. Prepare the Sweet Shortcrust Pastry: Sift together the pastry flour, icing sugar, almond flour, and salt. Add the very cold butter chunks and rub the mixture between your hands until it resembles sand. Incorporate the egg and mix by hand just until the dough forms. Knead briefly with the palm of your hand until smooth, then chill in the fridge if too sticky.
  2. Roll and Chill Dough: Roll the dough to 2mm thickness between two silicone baking mats and freeze for 15 minutes without removing the top mat.
  3. Form Tart Base and Sides: Using a 9-inch (23 cm) perforated tart ring, cut the tart base from the chilled dough. Freeze for 30 minutes. Roll trimmed dough into a 2mm thick sausage shape to form tart sides.
  4. Assemble Tart Shell: Place tart base on perforated baking mat inside tart ring, add sides attaching evenly to form the tart shell. Freeze for 1 hour and trim the top edges once frozen.
  5. Pre-bake Tart Shell: Preheat oven to 160°C (320°F). Bake tart shell for 15 minutes to set the crust.
  6. Prepare Frangipane Filling: Beat room temperature butter with sugar until fluffy. Add egg and vanilla bean paste, then fold in almond flour, all purpose flour, and salt mixture. Chill briefly.
  7. Fill and Bake Tart: Pipe frangipane onto pre-baked tart shell, arrange fresh raspberries over the filling. Bake for 20 minutes, remove tart ring, then bake an additional 10 minutes until sides are golden brown.
  8. Make Raspberry White Chocolate Mousse: Soak gelatin sheet in cold water. Melt white chocolate gently. Heat raspberry puree to simmering, dissolve gelatin in it, then mix with melted white chocolate. Whip cold heavy cream to soft peaks and fold carefully into raspberry chocolate mixture.
  9. Freeze Mousse: Pipe mousse into semi-sphere silicone molds and freeze for at least 6 hours until solid. Apply pink velvet spray to frozen mousse spheres just before assembly.
  10. Prepare Whipped Mascarpone Cream: Whip mascarpone, cold heavy cream, icing sugar, and rosewater gently until smooth and pipeable consistency. Avoid over-beating.
  11. Assemble Tart: Place room temperature tart on serving tray. Arrange nine frozen raspberry mousse spheres on top. Pipe whipped mascarpone cream around mousse spheres. Dip fresh raspberries lightly in icing sugar and place intermittently among piped cream. Continue piping and decorating until tart surface is covered.
  12. Finishing Touches: Decorate with fresh rose petals and green leaves. Store tart in the refrigerator until ready to serve.

Notes

  • Ensure the butter for the pastry is very cold to achieve a crisp texture.
  • Do not overwork the dough to keep the crust tender and flaky.
  • Freezing steps are critical for maintaining tart shape when baking.
  • Use fresh or frozen raspberries for the puree but strain thoroughly to remove seeds.
  • Handle the mousse gently to preserve its airy texture when folding in whipped cream.
  • The velvet spray should be applied only to fully frozen mousse spheres for best effect.
  • Decorate just before serving to keep fresh appearance and texture.
  • Tart is best served within 24 hours for optimal freshness.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/raspberry-frangipane-tart-recipe/