This No-Bake Raspberry Tart is light as can be. A light mousse is mixed with a punchy raspberry coulis to give you a delicious, creamy filling perfect for Spring and Summer desserts.
Do you love little tarts too? We have smaller versions with our Saskatoon Berry Tarts and our Super Easy Rhubarb Tarts.
Why I Love This Recipe
- So pretty for Spring and Summer
- No need to put the oven on
- Gorgeous raspberry flavor
- Light dessert after a big meal
- Great use of fresh raspberries
Helpful Items For This Recipe
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Tart Pan, 9 Inch Tart Pans, Non-Stick Removable Loose Bottom
Stainless Steel Measuring Cups & Spoons Set
8-inch Chef Knife, Razor-Sharp Kitchen Knife with Protective Knife Sheath
Raspberry Tart Recipe Ingredients
Generally speaking, a pie has two crusts, and a tart only has one, which is often a thicker bottom than a pie. Pies are often served right from the dish they are baked in, whereas a tart is generally made in a pan that has a removable bottom and served on a plate, platter, or pedestal plate.
Recipe Ingredients
The Base
Cookie crumbs – You can use graham crackers, digestive biscuits, or a similar type of cookie.
Unsalted butter – Melted, you can add more if the mixture seems too dry.
Raspberry Coulis
Gelatin powder – This helps the filling gel and set.
Lemon juice – This makes the raspberries come alive.
Cold water – Used along with the lemon juice to make the gelatin powder into a gel.
Cornstarch – Used as a thickener, also.
Granulated sugar – To sweeten the coulis.
Fresh raspberries – Get nice big plump raspberries if you can find them.
The Filling
Mascarpone cheese – This adds another wonderful flavor to the mousse filling.
Powdered sugar – This is a great sweetener that won’t cause clumping.
Vanilla extract – Adding more flavor to the filling.
Whipping cream – This needs to be chilled before whipping.
How to Make a Raspberry Tart
Crust
In a bowl, combine the cookie crumbs and melted butter until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch tart pan with a removable bottom. Use the back of a spoon to smooth it out.
Place the pan in the freezer to firm up while you prepare the rest of the recipe.
Raspberry Coulis
In a small bowl, mix the gelatin powder, water, and lemon juice. Let it sit for 5 minutes to allow the gelatin to bloom.
In a saucepan over medium heat, combine the bloomed gelatin, raspberries, cornstarch, 1 tablespoon water, and sugar. Stir frequently and gently mash the raspberries to release their juices. Cook until the mixture thickens, resembling raspberry jam.
Strain the mixture through a fine-mesh sieve into a bowl to remove seeds. Allow it to cool to room temperature. (Yields about 3/4 cup of coulis.)
Filling
In a large mixing bowl, combine chilled whipping cream, mascarpone cheese, powdered sugar, and vanilla extract, whisking between additions.
Use a stand mixer or handheld mixer to whisk the mixture until light, fluffy, and stiff peaks form.
Gradually fold in the cooled raspberry coulis. Be careful not to overmix to maintain the filling’s airy texture.
Assemble the Tart
Pour the mascarpone filling into the prepared crust and smooth the surface with a spatula.
Refrigerate, covered, for at least 5 hours, or until fully set.
Garnish and Serve
Garnish the tart with fresh raspberries, edible flowers, or other fresh fruit for a beautiful finishing touch. Slice and enjoy your creamy raspberry tart!
Recipe Pro Tips!
FAQs
This 9-inch tart typically serves about 8, but the number of servings can vary from 6 to 10, depending on portion size.
STORAGE
The tart lasts up to 3 days covered in the refrigerator. The garnish may get soft, so it is better to leave that off for longer storage.
Why is my Mousse Filling Grainy?
Don’t over-whip your whipping cream, as that can turn grainy and make your filling grainy too.
DO YOU LOVE RASPBERRIES AND WANT MORE?
Fresh raspberries can’t be beat!! We love them in so many recipes. Here are some of our favorites.
Pin it HERE!!
Pin it HERE!!
No-Bake Raspberry Tart
Ingredients
The Base
- 2 cups cookie crumbs 150 g (you can use graham crackers, digestive biscuits, or a similar type of cookie.)
- ¼ cup unsalted butter melted (add more if the mixture seems too dry.)
Raspberry Coulis:
- 1 package gelatin powder
- 1 Tablespoon lemon juice
- 1 Tablespoon cold water
- 2 Tablespoons cornstarch 16 g
- 3 Tablespoons granulated sugar
- 2 ⅓ cup fresh raspberries
The Filling
- 6 oz mascarpone cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup whipping cream chilled
Instructions
Crust:
- In a bowl, combine the cookie crumbs and melted butter until fully incorporated.
- Press the mixture evenly into the bottom of a 9-inch springform tart pan. Use the back of a spoon to smooth it out.
- Place the pan in the freezer to firm up while you prepare the rest of the recipe.
Raspberry Coulis:
- In a small bowl, mix the gelatin powder, water and lemon juice. Let it sit for 5 minutes to allow the gelatin to bloom.
- In a saucepan over medium heat, combine the bloomed gelatin, raspberries, cornstarch, 1 tablespoon water, and sugar. Stir frequently and gently mash the raspberries to release their juices. Cook until the mixture thickens, resembling raspberry jam.
- Strain the mixture through a fine-mesh sieve into a bowl to remove seeds. Allow it to cool to room temperature. (Yields about 3/4 cup of coulis.)
Filling:
- In a large mixing bowl, combine mascarpone cheese, vanilla extract, powdered sugar, and chilled whipping cream.
- Use a stand mixer or handheld mixer to whisk the mixture until light, fluffy, and stiff peaks form.
- Gradually fold in the cooled raspberry coulis. Be careful not to overmix to maintain the filling’s airy texture.
Assemble the Tart
- Pour the mascarpone filling into the prepared crust and smooth the surface with a spatula.
- Refrigerate for at least 5 hours, or until fully set.
- Garnish and Serve. Garnish the tart with fresh raspberries, edible flowers, or other fresh fruit for a beautiful finishing touch. Slice and enjoy your creamy raspberry tart!
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