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–+ servings

Raspberry Tart Strawberry Shortcake

A delightful fusion of raspberry tart and classic strawberry shortcake, featuring a buttery crust, fresh strawberries, and a creamy filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Tart Crust
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
Raspberry Filling
  • 2 cups fresh raspberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
Strawberry Topping
  • 1 cup fresh strawberries sliced
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream whipped
  • 1 teaspoon vanilla extract

Method
 

Prepare the Tart Crust
  1. In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until crumbly.
  2. Stir in egg yolk and cold water until dough forms. Press into a 9-inch tart pan.
  3. Chill for 15 minutes, then preheat the oven to 350°F (175°C).
  4. Bake the crust for 20-25 minutes until golden. Let cool.
Make the Raspberry Filling
  1. In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened.
  2. Pour the filling into the cooled tart crust and let it set.
Prepare the Strawberry Topping
  1. In a bowl, toss sliced strawberries with sugar and let sit for 10 minutes.
  2. Whip the heavy cream with vanilla until soft peaks form.
  3. Top the tart with strawberries and whipped cream before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

Serve chilled for best flavor. Garnish with mint leaves if desired.

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