Description
A delightful raspberry tart that combines light sponge cake with fresh raspberry cream, perfect for summer gatherings and picnics.
Ingredients
Scale
- 6 eggs
- 180g sugar
- 120g flour
- 60g cornstarch
- 1 packet of baking powder
- 300g fresh raspberries
- 200ml fresh cream
- 100g powdered sugar
- Dark chocolate for decoration
Instructions
- Preheat the oven and prepare a tart pan by greasing and flouring it.
- Whisk the eggs with the sugar until light and fluffy.
- Gently fold in the sifted flour, cornstarch, and baking powder.
- Pour the mixture into the prepared tart pan and bake in a preheated oven at 180°C for about 30-35 minutes.
- Once baked, allow the sponge to cool.
- Meanwhile, whip the cream with powdered sugar.
- Slice the cooled sponge in half, layer with raspberry cream and fresh raspberries.
- Reassemble the sponge, cover with whipped cream, and drizzle with dark chocolate.
- Garnish with additional raspberries and refrigerate before serving.
Notes
For best results, use fresh seasonal raspberries. The tart keeps well in the refrigerator for 2-3 days, but is best consumed within 24 hours for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 160mg
Keywords: tart, raspberry, dessert, summer, baking
