⏱ Prep time: 60 minutes (including resting time)
👨🍳 Difficulty: Medium
🍽 Servings: 8
This raspberry tart recipe is a timeless dessert, loved for its perfect balance between sweetness and freshness. Easy to make at home, it combines fresh raspberries, silky pastry cream and a crisp shortcrust base.
In this version, the vibrant intensity of fresh raspberries meets the silky smoothness of pastry cream and the delicate crunch of homemade shortcrust pastry. The result is an elegant yet approachable dessert.
What makes this raspberry tart truly special?
A few drops of Mussini Balsamic Vinegar of Modena.
Its light, floral and gently sweet-and-sour profile enhances the raspberries without overpowering them, adding depth and brightness. A subtle chef’s touch that transforms a classic into something memorable.
A few drops of natural balsamic add acidity and depth, balancing sweetness without heaviness.
✅ Easy raspberry tart recipe, perfect even for home bakers
✅ A classic raspberry tart with a modern twist
✅ Buttery, crumbly homemade shortcrust pastry
✅ Silky pastry cream, perfect with fresh fruit
✅ Raspberries bring freshness, color and natural acidity
✅ Balsamic adds contrast and aromatic depth
✅ Suitable for any season and occasion
✅ A dessert that both adults and children will enjoy
This raspberry tart is perfect for many occasions: as a light dessert after a summer meal, as a highlight for a brunch, or as a refined ending to a dinner with guests.
Thanks to its fresh and not overly rich structure, it’s ideal when you want a dessert that feels satisfying without being too sweet or heavy. The combination of raspberries and vanilla pastry cream is especially enjoyable during the warmer months.
Tip: Use the freshest and ripest raspberries you can find, as they significantly influence the final flavor of the tart. The quality of the vanilla also makes a difference—real vanilla beans provide a much more intense and natural aroma compared to artificial alternatives.
In a large bowl, combine the flour and cold butter. Rub with your fingertips until the mixture resembles fine crumbs. Add powdered sugar, egg and a pinch of salt. Mix quickly until a smooth dough forms, without overworking it. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Heat the milk in a saucepan with the split vanilla bean (or add extract). In a bowl, whisk egg yolks and sugar until pale. Add cornstarch and mix well. Slowly pour in the hot milk while stirring. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Transfer to a clean bowl, cover with plastic wrap touching the surface, and let cool completely.
Roll out the pastry on a lightly floured surface to about 3–4 mm thickness. Line a greased and floured tart pan (24 cm / 9-inch). Prick the base with a fork. Spread the cooled pastry cream evenly over the base. Arrange the fresh raspberries gently on top, covering the entire surface.
Bake in a preheated static oven at 180°C (350°F) for 30–35 minutes. The crust should be golden, the cream set, and the raspberries slightly softened. Remove from the oven and let cool completely in the pan.
Just before serving, add a few drops of BELLE ÉPOQUE 2 Medaglie over the raspberries.
Serve on its own or with a scoop of vanilla ice cream.
Choosing the right Balsamic Vinegar of Modena for a delicate dessert is never random.
Our Master Vinegar Maker describes Mussini balsamics as a sensory journey, structured through a system of Medals from 1 to 5. This classification does not indicate quality, but the balance between cooked grape must (which provides sweetness and density) and wine vinegar (which gives acidity).
In BELLE ÉPOQUE 2 Medaglie, concentrated cooked must takes the lead, while the vinegar component becomes more subtle. This results in a naturally smoother, rounder profile—perfect for desserts. This makes it an ideal balsamic vinegar for desserts, especially fruit-based recipes like raspberry tart.
Made with only two ingredients—cooked grape must and wine vinegar – BELLE ÉPOQUE 2 Medaglie contains no caramel, no colorants and no additives.
Its aromatic profile is fresh, harmonious and slightly floral, with a delicate fruity finish that enhances desserts without overwhelming them.
Balsamic vinegar is best used raw, gently reduced, or incorporated into creams, yogurt and fruit-based desserts to enhance natural flavors without adding extra sugar.
Store tightly closed, away from light and heat. Do not refrigerate, as low temperatures can alter its aromatic balance.
This fresh raspberry tart is more than a dessert. It’s a small ritual.
Take your time to prepare the pastry from scratch. Visit a local market, choose ripe raspberries, pick fresh eggs. The result is not just a beautiful dessert, but the satisfaction of creating something with your own hands.
That feeling—that moment—is part of the Mussini lifestyle.
Choosing Mussini means embracing natural ingredients, balance and authenticity.
No shortcuts. No added caramel. Just a refined way of living and cooking.
👉Explore our recipe blog for healthy, gourmet inspiration
👉Or browse the full product catalog to find the balsamic that fits your cooking style
MUSSINI – Acetaia 1909
Balsamic and Condiments 100% Natural
To live in a healthy and balanced way
Content updated March 2026
Yes, blind baking the shell for 25–30 minutes at 180°C (350°F) creates a fresher texture. Let it cool completely before adding cold pastry cream and fresh raspberries.
Yes, but they release more moisture and lose some aroma. Thaw and dry them היט before use, and add them just before serving to prevent the cream from becoming watery.
You can use sweetened Greek yogurt, ricotta mixed with powdered sugar and lemon zest, or mascarpone whipped with cream for a richer option. Raspberry jam also works as a simpler alternative.
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