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Raspberry & Vanilla Tart

I have included a gluten free alternative that gives the exact same results. You need Xanthan gum which is a gluten subsittute used in gluten free cooking. You will find it in most supermarkets and health food stores though I haven’t seeen it in Aldi or Lidl. You do not need it if using regular flour.

Desserts are often very heavy, this is the opposite being a light dessert which is great after a heavy meal or to serve during the summer months.

You can change the raspberries to any fruit you like, don’t forget to change the jelly accordingly if you do though it won’t be the end of the world if you use raspberry jelly with most fruits.

You don’t need any special equipment to make this apart from the 23cm fluted tin to make the butter pastry case, you will pick one up anywhere for a few euro. I got mine in Tesco, its non stick and cost €8.99.




THE PASTRY. You will need a 23cm fluted tart dish for this recipe.

350g plain or cream flour. Do not use self-raising flour.
Change this to rice flour and 3/4 tbsp Xanthan gum which is a gluten substitute used in baking.

230g butter at room temp. Cold is fine it is just easier at room temp.

100g caster sugar

3 egg yolks

Juice and Zest of half a lemon. You will use the rest in the filling

50ml water

2 tsp vanilla extract, 1 bean or 4 tsp vanilla essence


250g Mascarpone cheese at room temp

125ml single cream

50g caster sugar

Juice and zest of 1/2 a lemon

2 tsp vanilla extract, 1 bean or 4 tsp vanilla essence

3 packs fresh raspberries. Use frozen to make it a lot cheaper on you if needed, it won’t be as pretty but will taste great.

1/2 pack raspberry jelly

Optional ingredients, Icing sugar, fresh mint leaves.



Mix the flour sugar, salt and butter together in a bowl until it resembles a coarse crumb.


Add the rest of the pastry ingredients then mix to form a dough. Remove, cover and place in the fridge for up to 1 hour.


When cooled, remove the pastry from the fridge and roll to the same size as the tin you are using. A great way to check is to stick the tin on top to make sure it overlaps the sides.


Pre-heat your oven to 180C or GM4


Grease your tin then gently place the pastry inside ensuring it reaches and covers all the sides and the bottom. It should be thick but not crazily so, It should come up to half your fingernail when placed beside it.
Remove any excess pastry.


Blind baking is when you bake pastry once it is rolled and in its tin so it is cooked and cooled for when you add the filling. Line the rolled pastry in the tin with baking parchment then cover it in rice or baking beans like you see in the pic.
Do this now in your preheated oven for 20 to 25 minutes.



When ready, remove from the oven and allow to cool on a wire rack.


Add all the filling ingredients to a bowl and mix really well till smooth and it has thickened. This happens quickly.


Place this inside the cooled base you baked. Smooth it all over so it is even.


Top with washed raspberries then some chopped mint and icing sugar both of which are optional.


It is ready to serve now or you can also make the jelly according to the pack only use half the water, but all the jelly, it asks for. Allow this to cool and set slightly then spoon it over the top and place the cake in the fridge till the jelly sets.


Available now to pre-order in our store


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