This raspberry & walnut tart is perfect in the summer months when raspberries are at their best. It’s sweet, hot, and makes a truly delicious dessert.
Picture this—a buttery shortbread crust, lined with chopped walnuts and smothered with raspberries, filled with a simple custard batter and baked. It’s like a clafoutis wrapped in a shortbread cookie. The tart raspberries with the buttery crust? Mmm. it’s amazing and easy to make!
Tips regarding the raspberry tart crust
The crust requires no rolling out. You just process flour, butter, and powdered sugar in a food processor or blender until it comes together in a dough, and then you press the dough into a tart pan with your fingers. You do pre-bake the crust, and I find that freezing a crust before you pre-bake it helps keep the crust sides from collapsing as they bake, so this step may be a little fussy, but it’s simple.
We used a metal tart pan with a removable bottom, which works even better, making it easy to remove the tart from the pan for slicing prior to serving. If you use a tart pan with a removable bottom, place the pan on top of a rimmed baking sheet in the oven to catch any butter from the crust that may leak.WHAT'S COOKING
Raspberry Walnut Tart
- 200g flour
- 80g powdered sugar
- 12 Tablespoon butter
Method for baking the crust
- To make the crust, place all crust ingredient – (flour, powdered sugar, and butter) in a blender, or food processor. Process until a dough forms (about 30 seconds to a minute). Lightly grease the inside of a 9 to 10 inch wide, 1 inch high, tart pan with a little butter. Place the dough in the tart pan, and using your fingers spread the dough, pressing it evenly across the base of the tart pan. (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge.) Place in the freezer and freeze for one hour or longer.
- Pre-bake in a (175°C) oven for 25 minutes. Remove from the oven and let cool for 15 minutes.
Note: it helps if before baking you line the crust with aluminium foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.
- 75g chopped walnuts
- 283g frozen or fresh raspberries (do not defrost if frozen)
- 2 eggs
- 150g white granulated sugar
- 35g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Method for the raspberry walnut tart filling
- Heat the oven to (175°C).
- Place the chopped walnuts in the crust in the tart pan and spread evenly over the bottom.
- Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer.
- Beat together the remaining filling ingredients (eggs, sugar, flour, baking powder, salt, vanilla) until smooth. Pour the egg mixture over the raspberries and walnuts.
- Bake in the oven on the middle rack for 40 minutes, or until the top is evenly browned and the filling has set. When you remove the tart from the oven the centre should still wiggle just a little.
- Take a sharp knife around the edge of the tart to separate it a little bit from the pan. This will make it easier to remove pieces once the tart has cooled.
- Allow to cool to room temperature, then serve.
You may want to try our chocolate brownie pecan recipe
This recipe was given to me by Gary Wicker, former executive chef at Cottonwood Boutique Hotels, knowing how much we would enjoy his raspberry walnut tart.