A unique, tangy and very special Tarte aux Framboise (Raspberry Tart) made with a baked raspberry custard. Optional gluten free and dairy free.
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Originally published 18th May 2014… Updated 8th November 2022
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A unique Tarte aux Framboise (Raspberry Tart)
This is my unique and very special take on a Tarte aux Framboise (or Raspberry Tart). Why is it unique? Because it’s not like any other raspberry tart recipe I’ve found anywhere. I searched the internet and nothing. Nada! So I figure if it’s unique then it’s also rather special…
Made with real raspberries to make a perfectly pink baked custard filling, gently framed with a crisp shortcrust case and a ring of fresh raspberries, it’s pretty and tangy and totally delicious. And it’s also really easy to make. So if you love raspberries and you love a tart, then this Tart aux Framboise is the perfect bake for you.
The inspiration for my Tarte aux Framboise
Like many of my favourite recipes at Gluten Free Alchemist, my Raspberry Tart has been on the blog for a long time. Originally posted in 2014, I recently re-made it for the umpteenth time and decided it was about due for a post-upgrade with a recipe card! But given its uniqueness, how was it inspired?
Inspiration at GFHQ comes from many places… From reader requests to seasonal produce…To festivals, celebrations and amazing foods that I remember from my childhood and from before being gluten free… But often, it’s just a case of having to find a way to use up what’s in the fridge or larder before it ‘goes off’. If there’s one thing I hate, it’s food waste.
Having found a load of ‘forgotten about’ raspberries and a couple of lemons skulking in the fridge, my inspiration came from a feeling of inventiveness around a classic French (baked) Tarte au Citron. I figured raspberries had the appropriate degree of tanginess to set against a crisp pastry base. So, why not adapt the lemon recipes I already knew well to make a ‘Tarte aux Framboise’?
How my Tarte aux Framboise differs from other raspberry tarts
Tarte aux Framboise should not be confused with the more classic British-American ‘closed’ raspberry pie. That particular dessert is much like a Simple Apple Pie with a sealed pastry top (usually served with custard, cream or ice cream). My Tarte aux Framboise is most definitely an open tart.
But equally, it differs from other raspberry tart recipes, in that the raspberries are pureed and sieved into the baked custard filling. Indeed, they are an integral part of the main pie. Whereas most Raspberry Tart recipes seem to be custard tarts which have fresh raspberries placed on the top. Or alternatively, are filled with vanilla mascarpone or ricotta creams… or nut frangipane which is then topped with raspberries.
Each and every one of them look delicious… But none quite mirror the lightness, tang or colour that would be comparable to a raspberry cousin of the Tarte au Citron. And with that thought, my Tarte aux Framboise came to be… A crisp, light (gluten free) shortcrust pastry case, filled with soft and creamy baked raspberry custard… Pink, tangy and a little sophisticated… Perfect as it is or served with a little whipped cream. It even has an optional herby partner too… A sprinkle of fresh basil leaves offers gently perfumed earthiness and a pop of contrasting colour.
Making a gluten free pastry case for a Raspberry Tart
When making the case for a Raspberry Tart I would suggest that the best pastry for the job is shortcrust (whether gluten free or not). Given that the case needs to be ‘blind-baked’ before being filled, a shortcrust pastry will help avoid a ‘soggy bottom’ and will be robust enough to withstand a double bake.
If you can eat gluten, then use a standard (lightly sweetened) shortcrust pastry recipe.
If you are gluten free, I recommend using either the sweetened, version of my ‘go to’ Gluten Free Shortcrust Pastry recipe or my Gluten Free Sweet Almond Pastry (that I have shared at the bottom of this post). I have switched a drop of the water for lemon juice in this particular tart both for flavour, and because it seems to support the malleability of the pastry.
These are my absolute favourite shortcrust pastry recipes… ever. And that includes anything I ate before being gluten free. They are both super-crisp, easy to handle and bake to perfection. And no one will ever suspect either of them are gluten free.
If you are less confident about making gluten free pastry, then head over to the main blog post for my Gluten Free Shortcrust Pastry recipe, which includes step-by-step instructions to help with the how and the why. Or… If you have an alternative gluten free shortcrust recipe that you are familiar with, then I won’t be offended if you use that instead.
Can I make the raspberry custard with frozen raspberries?
Absolutely yes! I’m all for using fruit which is accessible and seasonal as much as possible. And given that most of the raspberries for this recipe are pureed and baked into the custard, frozen fruit works just as well. So if raspberries are ‘out of season’ (and either not local or super-expensive because they have been imported), then grab some from the freezer section and use those instead.
I would still advise using fresh raspberries for the decorative tart rim, as once frozen, raspberries tend to go mushy and unattractive. Or (if fresh is out of season or unavailable) switch the raspberry top for an alternative decoration, such as a piped cream border. The tart will still most definitely be ‘framboise’ as most of the raspberries are in the filling.
When choosing raspberries for the filling, bear in mind that the darker red the raspberry variety, the darker pink the tart will be.
Is this gluten free Raspberry Tart safe for Coeliacs (Celiacs)?
As long as my Tarte aux Framboise is made with gluten free pastry (using certified gluten free flours), then yes… It is completely safe for people with Coeliac Disease (Celiac). There are no other gluten-containing ingredients in the recipe. (Or even ingredients likely to have a ‘may contain’ warning). But if unsure about the question of cross-contamination, head over to and read my page ‘Coeliac Disease + Food’.
Can I make this Tarte aux Framboise dairy free as well as gluten free?
Although I haven’t tried, I am 99.9% sure that my Tarte aux Framboise recipe can be made dairy free as well as gluten free. The pastry is a definite yes (using straight subs of dairy free block butter alternative… I recommend Flora or Stork baking blocks in the UK). And if vegetarian, use block vegetable fat (eg Trex) for the pastry instead of lard.
For the baked raspberry custard filling, the only dairy ingredient that I used was double cream. Given that this is baked and set with eggs, then switching it out for a reasonably viscous dairy free cream (of any type) should be perfect.
Make ahead
Because this Raspberry Tart recipe is served cold, it is an ideal dessert to make ahead… Actually, it can be made in stages… The shortcrust pastry case can be made, blind-baked and stored up to a week before you fill it. And once filled with raspberry custard and baked again… the finished dessert will be good for a further 2 to 3 days.
How to store and serve this Raspberry Tart
If making and blind-baking the pastry case separately ahead of time… Simply store it in an airtight container at room temperature for up to a week, ready to fill and use.
If making the whole tart ahead of time… Once filled with raspberry custard and baked, it will need to be stored in the fridge. Store in an airtight container, or cover with clingfilm. It should keep for a further 2 to 3 days refrigerated.
Serve Tarte aux Framboise as it is… Chilled and cut into sumptuous slices, with a sprinkle of fresh baby basil leaves, freeze-dried raspberry powder or icing sugar and a spoon of lightly whipped cream.
Ready to make my Tarte aux Framboise (Raspberry Tart)?
The recipe for my Raspberry Tart is just below (scroll a tiny bit further)… I Hope you make and love it too. Like I said at the top… This one’s unique and guaranteed to bring a tangy raspberry smile.
If you do make it, I’d love to hear from you. Leave a comment at the bottom of the post, rate the recipe (⭐️⭐️⭐️⭐️⭐️) or contact me via social media (Instagram, Facebook, Twitter or Pinterest) to let me know how you found it. Don’t forget to tag me in (@glutenfreealchemist), so I don’t miss you.
For lots more dessert pie inspiration, why not head over to our Gluten Free Sweet Pastry Index…? And for everything else, our main Gluten Free Recipe Index is a gluten free foodie heaven. All the recipes (sweet and savoury) are tried and tested. And no one will ever guess that any of them are gluten free!
All shared with my love
More divine sweet recipes made with raspberries
- Raspberry Panna Cotta
- White Chocolate Crème Brûlée with Berries
- Dark Chocolate and Raspberry Cookies
- White Chocolate and Raspberry Cookies
- Orange Bundt Cake with Raspberry Swirl
- Flourless Orange Cake with Honeyed Raspberry Coulis
- Raspberry Lemon Trifle
- Raspberry Meringue Pie
- White Chocolate Coconut Milk Ice Cream Bars with Raspberry Ripple
- Orange and Raspberry Friands
- Raspberry-Topped Jam Tarts with Gluten Free Pate Sucree
- Mango Raspberry Smoothie Dessert Bowl
- Peach Melba Upside-Down Cake
Tarte Aux Framboise (Raspberry Tart)
Key equipment
- 9 to 10 inch loose-bottomed tart tin.
- fridge
- sharp vegetable knife
- fork
- Oven
- blender/food processor
- sieve
- measuring jug
Ingredients
pastry case
- 320 g shortcrust pastry (lightly sweetened) approx weight – gluten free/dairy free as required (I used basic sweet almond pastry)
- a drop of egg white to provide a water-tight surface
Raspberry Custard Filling
- 5 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 140 ml/g double cream or dairy free alternative
- 225 g caster sugar (superfine sugar)
- 1 lemon (sieved juice only)
- 300 g raspberries fresh or frozen (liquidised and pushed through a sieve)
Decoration (optional)
- 150 g fresh raspberries approx weight
- freeze-dried raspberry powder or icing sugar (confectioners/powdered sugar)
- baby basil leaves
Instructions
shortcrust pastry case
- Make the shortcrust pastry dough as per pastry instructions – see separate gluten free recipe.
- Carefully roll out the pastry on a flour-dusted surface (baking paper works well) to a size just larger than required to fit the pie tin (enough to line the base and the sides).
- Using the rolling pin for support, gently lift the pastry over the tart tin and then carefully ease the pastry loosely into the tin with flat fingers.
- Using either fingers or a smallish ball of pastry dough (off-cut), gently lift and smooth the pastry dough so that it fits snuggly in the tin.
- Check the base for any cracks and if necessary, 'repair' any found with a rolled off-cut of pastry and a finger dipped in water to smooth the surface.
- Trim the top of the pastry at the tin edge and place in the fridge to firm-up for about half an hour.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Prick the base of the pastry dough with a fork.
- Line the chilled, raw pastry case with baking paper (screw into a ball and then unfurl before lining to help fit the tin easily) and baking beans.
- Blind-bake by cooking for 10 minutes at 200 C, before turning the oven down to 180 C/ 350 F/Gas 4, removing the baking beans and paper and baking for a further 5 to 10 minutes, until the pastry is golden and dry.
- Remove the pastry case from the oven and while still hot, brush the inside with a little egg white to provide a water-tight surface (particularly if concerned that there are any remaining cracks).
- Set aside the baked pastry case to cool in the tin.
Raspberry Custard Filling
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Liquidise the raspberries for the filling in a blender, then force the pulp through a sieve to remove the seeds and skins. The best way to do this is to rub forcefully with the back of a spoon against the mesh. Discard the seed-pulp.
- Add the raspberry puree to the sieved lemon juice to make up to 200 ml. Set aside.
- In a large bowl, whisk the eggs until light and fluffy (but not much thickened).
- Add the sugar, cream and puree to the bowl and whisk again until well combined.
- Place the pastry case on a baking sheet, so that it remains steady when transferred to the oven.
- Pour the raspberry custard batter mix into the cooled pastry case, to about two-thirds full.
- Gently tap the base on the countertop to dislodge any air bubbles.
- Carefully transfer the tray to the oven and then (before closing the door), top up the pastry case with the remaining raspberry custard batter. (If there is any remaining batter after filling the tart case, pour into ramekins and bake as a custard dessert).
- Bake the tart for 30 to 40 minutes until the filling is set, but still has a slight wobble.
- Remove from the oven and allow to cool completely.
Decoration
- Gently place a ring of fresh raspberries around the edge of the tart.
- Sprinkle the top with freeze-dried raspberry powder or a little icing sugar and (optional) baby basil leaves.
- Store in the fridge and serve cold with lightly whipped cream.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Sweet Almond Pastry
Key equipment
- large bowl
- small bowl
- fork
- pastry blender optional for 'rubbing in'
- flat table knife
Ingredients
- 170 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES (or alternative gluten free flour blend of choice)
- 50 g ground almonds (almond meal) (or use a further 50g plain flour blend if unable to tolerate almonds).
- 1 tsp xanthan gum
- pinch fine sea salt
- 1 tbsp icing sugar (confectioners/powdered sugar)
- 55 g unsalted butter (or dairy free block alternative) cold and very small-cubed
- 55 g lard or 'Trex' vegetable fat cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed) Or a combination of 1½ tbsp water + ½ tbsp lemon juice
Instructions
- Weigh the flours, ground almonds, xanthan gum, salt and icing sugar into a large bowl and mix together until evenly combined.
- Add the butter and lard/vegetable fat (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips, until it resembles coarse breadcrumbs. (or use a pastry blender instead of rubbing in by hand).
- In a small bowl, beat the egg with 2 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny drop at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
I tried this out, with your shortcrust pastry and, despite some issues of my own making*, it was delicious.
I have one question: Is it possible to reduce the sugar to make it less sweet/more tart? Or can I adjust the ratio of berry to lemon juice? I’ve already had to use whipping cream instead of double cream because that’s what we have here (Canada).
*This was my first ever custard. I had no idea how much to beat the eggs or the right amount of wobble – I may have overcooked it. But again, those are me problems and the recipe is wonderful.
Hi Jen. Thank your for such lovely feedback. And well done for making your first custard. I remember making my first and it was an absolute disaster 😂🤭 … These things always get easier and more ‘instinctive’.
Switching double for whipping cream is absolutely fine! It’s always hard knowing what ‘subs’ to suggest as I don’t know what is available where in the world. But the two are swappable here.
And yes… Absolutely you can make it more tart! I would do it via the berry-to-lemon ratio for certainty of tartness. While I think reducing the sugar a little may be okay, it’s not something I’ve tried and I’m not certain how it will impact the setting.
xx
Hi Kate 👋 sorry, it’s been a while & i’ve made three of your pastry recipes without leaving a positive comment 🫣
Anyhew, your two shortcrust pastry recipies – the one with flour blend B is awesome 👍👍 i did follow your exact instructions re. fraisering, hard work, but didn’t see much improvement until after I research and watched two vid’s on youtube, both by French pastry chefs, and I copied their technique using the palm to fraiser your pâte sucré… wow‼️ rollable, manoeuvrable, pastry 👍👍
I read above your question re. lemon doing something to the pastry, yup – your thinking is correct – you need acid as well as heat to activate cornflour (as a thickening agent) so I assume that it would hold true for any use, the activated cornflour behaves almost like a pectin gel type binder – all good until you want to freeze it (freezing damages cornflour bonds).
you can take the girl out of the chemist…. 🤓
cheers,
Cath xxx
Hi Cath
Lovely to hear from you and thank you so much for this. I love the chemistry bit, so always helpful to find out more!
Have you got the link to the videos that you found on You Tube. I’d be really interested to try any different methods… If they improve the recipes, It’s got to be worth a go!
Thanks so much again!
And sorry for the delay in reply. I’ve been out of action with Flu for over 2 weeks.
Kate xx
It's a stunning tart. I'd never have guessed it was actually partly designed to use up leftovers.
Thank you Corina! It's amazing what you come up with when there is food to use up. I hate wasting anything!
Pretty as a picture! How could you bring yourself to slice into this masterpiece? And the recipe sounds amazing, particularly loving your basil cream pairing with the raspberries. Thanks so much for linking up to Four Seasons Food, a suburb pud to "Celebrate Spring".
Thanks Lou. Slicing into and eating it was the best part!!
Stunning bake Kate! I've bookmarked & pinned so I don't forget where to find that pastry recipe – it looks gorgeous!
Thank you so much for finding the time to enter it in this months Tea Time Treats!
Janie x
Thanks Janie. You're welcome. The pastry hasn't failed me yet, but it does need slightly different handling to the glutenous variety. I would thoroughly recommend it!
Absolutely stunning! Thank you so much for finding the time to enter it in this months Tea Time Treats!
Janie x
Wow this looks spectacular. I love the flavour combination of raspberry and basil and how you've presented it. I've baked with strawberry and basil a few times but not with raspberries. Must give this a go!
Thanks. Basil pairs amazingly well with raspberry. You must try it!
You have out-done yourself here, Kate! I love the sound of the flavours (especially the basil ice cream) and the decoration is spotless. Lovely photographs too 🙂
Thanks Aimee. I am really enjoying experimenting with a few herbs in unexpected dishes! It was a lovely tart……
That is one beautiful and delicious looking tart. I'd love a big slice please!
Looks so summery. Lemon juice/acid helps break down the protein fibres in foods – think how you marinade meats etc. This would brake down the gluten strands in wheat flour, but not sure how that applies to being gluten free! Maybe it causes some chemical reaction too? Either way looks amazing
Thank you Katie. I'd love to send you some………I think you would have enjoyed it! May get a bit squished though. I guess the science could still be relevant?!