This refreshing, super creamy raspberry tart is a delicious dessert for warm summer days. The fruity cream melts on the tongue while the nut base crisps nicely.
The tart is prepared in less than 15 minutes and requires neither elaborate kitchen utensils nor many ingredients. At all.
It is packed with a refreshing raspberry flavor and has everything you expect from a dessert.
You can easily substitute the oats to gluten-free oats if desired.
What you should not though, and this is really important, is to eat this Raspberry Tart at room temperature. DO NOT do that.
You want it to be cold straight out of the fridge. The right temperature makes every bite either half as good or double as good. So remember: Keep refrigerated 🙂
If you have too much dough for the bottom, you can shape it into a “giant cookie” and bake it with the tart crust. It is a very tasty crumble over a vanilla ice cream or chocolate mousse. Mmm.
Of course you can also bake this leftover dough in tartelette pans and prepare a little bit more raspberry cream later on so you have more Raspberry Tarts! 🙂
Sooo, if you have too much raspberry cream, then first make a big leap of joy. You won’t get enough of this fruity, refreshing, gently melting cream 😉
Either you baked some more tartelettes, then fill those with the cream. Or you add the rest of the raspberry cream to glasses and enjoy it later with fresh fruits.
No matter what you choose- the more cream the better, right? Whoop whoop!
This raspberry tart shares with the lemon coconut tart currently the first rank in my list of favorite desserts. Refreshing and incredibly delicious.