Raspberry Tart

Raspberry Tart

Nov 18 2015


Serves 6


  • 1 pie crust (homemade or store bought)
  • 1 cup of cold heavy whipping cream
  • 2 tsp of vanilla extract or vanilla paste
  • 2 cups of fresh raspberries, washed and dried


Bake your pie crust according to package and let it cool completely. Mix the heavy whipping cream on high, for 2-3 more minutes, beyond the medium peak. This will be the stiff peak stage.

The cream will stand straight up when the beaters are lifter, and will have a very thick consistency. Add the vanilla and combine. Put the whipped cream in the pie crust gently and arrange the raspberries on top.

You can store it for a little while in the fridge before serving, not too long thought because you do not want the crust to get soggy. You can add some powder sugar all over to make it pretty.

Et Voila, Bon Appétit!

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