Summer Raspberry Tart Dessert Recipe

There's something undeniably magical about a Summer Raspberry Tart fresh from the fridge on a warm afternoon. With its buttery crust, silky cream filling, and a crown of vibrant raspberries, this dessert tastes like sunshine and celebration in every bite.

this Recipe

The first time I made this tart was for a backyard BBQ, and it disappeared within minutes. It's since become a warm-weather staple in our house—beautiful enough to impress guests, but simple enough for a weeknight treat.

Whether you're hosting a garden party or just need a little midweek pick-me-up, this tart is the perfect sweet to serve. Let me show you why it's one recipe you'll come back to all summer long.

Why You'll Love This Summer Raspberry Tart

This isn't just any fruit tart—it's a showstopper. From its jewel-like topping to its creamy filling and crisp crust, every element sings with flavor and ease.

First off, it’s a no-stress dessert. The crust comes together quickly in a food processor, and the filling requires no stovetop custard. Just blend, chill, and you’re done!

It's incredibly refreshing. Thanks to the brightness of fresh raspberries and the cool, creamy filling, it's the kind of dessert that actually cools you down on hot days.

Budget-friendly and simple. With only a handful of ingredients—most of which you probably already have—this tart keeps your wallet happy without sacrificing flavor.

A picture-perfect presentation. The glossy raspberries on top look like they belong in a bakery window. Bonus: no need for fancy decorating skills!

Whether you're new to baking or a seasoned pro, this recipe delivers consistent, delicious results that everyone will love.

Ingredients Notes

This tart proves that you don’t need fancy ingredients to make a truly stunning dessert. Each component is easy to find and plays a key role in creating the final masterpiece.

Fresh raspberries are the star of the show. Their natural tartness perfectly balances the sweet filling. Choose berries that are plump, vibrant, and free from blemishes. If raspberries aren’t in season, you can use frozen (just thaw and drain well), but fresh is always best for presentation.

Heavy cream helps create that rich, dreamy texture in the filling. Whipped to soft peaks and folded in, it gives the tart its signature lightness. Avoid substitutes like milk or light cream here—you really want the luxurious texture only heavy cream provides.

Cream cheese forms the creamy base of the filling. It adds tang and structure while balancing the sweetness. Be sure it's softened to room temperature so it blends smoothly with the other ingredients.

The crust is a classic shortbread-style base, made with flour, butter, and sugar. It bakes up crisp and buttery, with just enough structure to hold up to the filling without getting soggy.

You won’t need much in terms of equipment—a tart pan with a removable bottom is ideal for easy release, and a food processor makes crust prep a breeze. A hand mixer or stand mixer will help whip the filling in no time.

How To Make This Summer Raspberry Tart

Creating this tart is easier than it looks, and I promise the results are well worth the effort. Here’s how it all comes together, step by step.

Start with the crust. In a food processor, pulse together flour, sugar, and a pinch of salt. Add cubed cold butter and process until the mixture resembles coarse crumbs. Press the mixture evenly into a 9-inch tart pan, covering the bottom and sides. Chill for 15 minutes in the fridge, then bake at 350°F for about 18-20 minutes or until lightly golden. Let it cool completely.

While the crust cools, prepare the filling. Beat softened cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. This creates a light, fluffy filling that holds up beautifully once chilled.

Spoon the filling into the cooled tart shell and smooth the top with a spatula. At this point, you'll want to refrigerate the tart for at least 2 hours to allow the filling to set properly.

Just before serving, top the tart with fresh raspberries. You can arrange them in concentric circles for a more polished look or simply scatter them across the top for a more rustic vibe. For an extra glossy finish, brush the berries with a bit of warmed raspberry jam.

All in all, the tart takes about 45 minutes of hands-on time, plus chilling. It’s a relaxed recipe that rewards you with bakery-level results.

Storage Options

This Summer Raspberry Tart stores beautifully, making it a great make-ahead dessert option.

Store any leftovers in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will stay fresh for up to 3 days, though the crust may soften slightly over time.

If you want to make it ahead of time, consider prepping the crust and filling separately. You can store the baked crust at room temperature for a day and keep the filling in the fridge. Assemble just before serving for best texture.

Freezing isn't recommended once the tart is assembled, as the fresh raspberries can become mushy and the filling may separate. However, you can freeze the unfilled crust for up to 1 month.

To re-serve chilled leftovers, simply pull the tart out of the fridge 10–15 minutes before serving to take the chill off the filling.

Variations and Substitutions

This recipe is incredibly adaptable, and it welcomes a little creativity.

Instead of raspberries, try blueberries, blackberries, or sliced strawberries. Each brings its own unique flavor and color, and you can even mix them for a patriotic summer tart.

If you're avoiding dairy, substitute the cream cheese and whipped cream with plant-based alternatives. There are several non-dairy options that whip and blend well—just be sure to choose brands known for stability.

For a citrus twist, add lemon zest to the filling. It pairs beautifully with the berries and adds a burst of brightness that elevates the whole tart.

Feeling indulgent? Drizzle a little dark chocolate ganache over the top before adding the raspberries. Chocolate and berries are always a match made in heaven.

And finally, you can even make mini tarts using a muffin tin. Great for parties and perfect for portion control!

Whatever tweaks you choose, the base recipe is solid and forgiving, so don’t be afraid to experiment and make it your own.

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