The Raspberry Frangipane Tart is a masterclass in flavour and texture. A crisp, buttery shortcrust shell forms the base, filled with almond-rich frangipane baked until golden and studded with juicy raspberries. On top, a smooth raspberry and white chocolate mousse brings delicate sweetness, finished with a refined velvet coating. Surrounding the mousse is a vibrant raspberry gel that adds tang and visual brilliance. Each element works in harmony, creating a dessert that’s both sophisticated and indulgent, balancing nutty richness with fresh berry brightness.
Finishing Options and Creative Variations
For the base of this Raspberry Frangipane Tart, you can start with the classic shortcrust pastry recipe. Adding a touch of lemon zest or orange zest to the dough brings a subtle citrus lift that pairs beautifully with the richness of the almond frangipane and the brightness of the raspberries. When it comes to finishing the mousse layer, there are several directions you can take. A velvet coating gives the tart a refined, professional look, while a glossy mirror glaze creates a striking, polished finish. If you prefer a more minimalist style, leaving the mousse unglazed showcases a natural, naked elegance.
For something softer and lighter, you can use rum Chantilly as in this recipe — white rum pairs especially well with raspberry — or replace it with raspberry liqueur or even a cordial for a fruit-forward twist. These variations allow you to customise the tart, making it either a showpiece dessert or a more rustic yet equally impressive creation.
How to Assemble Your Raspberry Frangipane Tart
If you’re ready to see how each layer comes together, the step-by-step video tutorial will guide you through assembling the Raspberry Frangipane Tart at home. From filling the baked shortcrust shell with almond frangipane and raspberries to finishing with the mousse, velvet coating, and raspberry gel, the video shows each stage clearly so you can follow along with ease. Watching the process makes it simple to recreate the professional look and flavour balance that make this tart such a standout dessert.
Raspberry Frangipane Tart | Recipe 023
Ingredients
Frangipane (Almond Cream)
- 60 g salted butter
- 60 g sugar
- 60 g almond meal
- 15 g plain flour
- 60 g egg 1 large
Raspberry–Chocolate Mousse (600 ml)
- 100 g heavy cream – base cream 1
- 100 g raspberry purée
- 10 g raspberry liqueur 50%
- 4 g powdered gelatine
- 20 g cold water for blooming
- 200 g white chocolate
- 200 g heavy cream – whipped cream 2
Agar Gel
- 125 mL raspberry puree
- 25 mL raspberry liquor
- 1.5 g agar
Instructions
Frangipane (Almond Cream)
- Whisk room-temperature butter and sugar together until light and fluffy.
- Mix in almond meal and flour until fully incorporated.
- Spread the frangipane evenly into the baked tart shell using an offset spatula or spoon.
- Return the tart to the oven and bake until the frangipane is set and golden on top, usually an additional 25–30 minutes depending on your oven.
Raspberry–Chocolate Mousse
- Bloom the powdered gelatine in cold water for at least 10 minutes.
- Semi-whip the cream (2) and refrigerate.
- In a saucepan, combine the base cream, raspberry purée, and raspberry liqueur. Heat to approximately 80–85 °C (176–185 °F).
- Remove from heat and stir in the bloomed gelatine until fully dissolved.
- Pour the hot mixture over the white chocolate in a tall container and emulsify with a stick blender until smooth.
- Cool the base to around 30 °C (86 °F). Fold in the semi-whipped cream in two additions until fully incorporated.
- Fill the silicone mould and freeze completely.
Agar Gel
- Combine raspberry puree, raspberry liquor, and agar in a small saucepan.
- Bring to a boil, stirring well to ensure agar is fully dissolved.
- Pour into a shallow container and set aside 1–2 hours to cool completely.
- Transfer the set gel into a narrow jug and blitz with a stick blender until smooth.
Video
Baking the Tart Shell and Filling
Begin by pre-baking the tart shell for about 10–12 minutes, just until the sides start to pull away from the tart ring. This step helps the base stay firm and prevents sogginess later. Allow the shell to cool completely before adding the filling. Spread a layer of frangipane inside — you can fill it right to the top for a smooth, even layer, or only halfway if you plan to add another component above it. Once the frangipane is in place, arrange raspberries over the surface, using either fresh or frozen berries. Return the tart to the oven and bake until the frangipane is set and golden on top, usually an additional 25–30 minutes depending on your oven.
Raspberry Gel for Raspberry Frangipane Tart
After baking, the raspberries in the Raspberry Frangipane Tart will naturally sink into the frangipane, leaving small indents across the surface. You can keep this rustic look as it is, or elevate the presentation by filling the indents with raspberry gel. Setting the gel with agar agar is quick and simple — it requires very few ingredients and firms up in minutes. If agar agar isn’t available, you can achieve a similar effect by using the raspberry jelly from this lemon raspberry tart recipe. Both options enhance the flavour while adding a refined, jewel-like finish to the tart.
Storage for Raspberry Frangipane Tart
Once your Raspberry Frangipane Tart has been fully assembled and, if applicable, the mousse layer has been defrosted, it should be stored in the refrigerator. The tart will remain at its best for up to 72 hours after the mousse has been defrosted, maintaining both flavour and texture. Keep it covered or in an airtight container to prevent it from absorbing any fridge odours and to preserve the delicate layers of frangipane, raspberries, and mousse.
Mould used in this recipe
This recipe uses the Silikomart Tarte Ring Amore set: https://www.silikomart.com/en/kit-tarte-ring-amore-205×190-mm
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
