Recipes > Creamy Raspberry Tart
Creamy Raspberry Tart

Creamy Raspberry Tart

Courses: Desserts & Treats

  • Prep: 20 mins

  • Cook:

  • Serves: 6-8

  • Difficulty: Easy

If you need a quick and impressive dessert, this raspberry tart is beautiful and easy to make. The rich and not-too-sweet filling, flavoured with vanilla and a hint of raspberry jam, pairs perfectly with the fresh juicy raspberries. Served as a decadent dessert or a sweet afternoon treat, this raspberry tart is sure to make you want to indulge in two slices!


  1. To make filling, place cream cheese, sugar, vanilla and salt in mixer bowl and whisk at medium speed until light and fluffy, 2-3 minutes. Reduce speed and add cream in a thin stream. Increase speed to high and whip until mixture holds stiff peaks, 2-3 minutes. Gently fold in raspberry jam. Keep refrigerated until ready to use.
  2. On lightly floured counter, roll out puff pastry to 1/8” thickness and cut a 1/2” strip from each edge.
  3. Prick pastry with the tines of a fork and then lightly brush with egg wash. Place the reserved pastry strips on the edges of the rectangle, pressing gently to attach. Trim as necessary.
  4. Refrigerate puff pastry while you preheat oven to 400°F.
  5. Brush pastry one more time with egg wash and bake for 16-18 minutes, or until golden and puffed up. Remove from oven and press down centre using a spoon or offset spatula. Cool completely.
  6. Spoon filling onto the centre of the tart, then top with raspberries. Dust with icing sugar.


  • 1/2 cup Farm Boy™ Cream Cheese Spread (500 g)
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup whipping cream
  • 2-3 Tbsp Farm Boy™ Raspberry Jam (250 ml)
  • 1 sheet Farm Boy™ Butter Puff Pastry (450 g) thawed overnight in the fridge
  • 1 egg whisked with 1 Tbsp water for egg wash
  • 2 pints fresh raspberries
  • Icing sugar for dusting
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