Raspberry and Passion Fruit Tart Recipe – Almond Cream, Ganache, and Namelaka

This elegant raspberry and passion fruit tart features sweet pastry crust, almond cream, raspberry compote, silky ganache, and creamy namelaka. A perfect summer dessert.
This raspberry and passion fruit tart is a vibrant and modern dessert that beautifully balances tart fruitiness with creamy textures. The tart is made with a buttery sweet pastry crust, rich almond cream, a tangy raspberry compote insert, smooth passion fruit ganache, and a delicate namelaka cream. Finished with fresh or frozen raspberries and optional coconut aroma, this tart is perfect for summer gatherings, afternoon tea, or special events. With its elegant presentation and fruity flavor, this fruit tart recipe will impress both visually and tastefully.
Prep Time 1 hour 25 minutes
Cook Time 19 minutes
Course Dessert
Servings 12 people

Ingredients
  

🍽️ Raspberry and Passion Fruit Tart Recipe

  • 380 g unsweetened raspberry purée
  • 7.5 g pectin NH
  • 50 g granulated sugar adjust to taste

🥧 Sweet Pastry Crust (Pâte Sucrée)

  • 130 g all-purpose flour
  • 15 g almond flour
  • 45 g powdered sugar
  • 30 g whole egg
  • 55 g unsalted butter soft
  • For brushing: 1 egg yolk + 1 tsp liquid cream

🌰 Almond Cream

  • 1 whole egg
  • 50 g granulated sugar
  • 50 g unsalted butter soft
  • 50 g almond flour

🍈 Passion Fruit Ganache

  • 110 g Valrhona Inspiration Passion or passion-flavored white chocolate
  • 80 g heavy cream 35% fat

🍈 Passion Fruit Namelaka Cream

  • 30 g whole milk
  • 35 g heavy cream
  • 1/2 gelatin sheet 1 g
  • 30 g Valrhona Inspiration Passion chocolate
  • Optional: 1 drop of coconut flavor
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Instructions
 

📅 Day Before – Raspberry Compote

  • Heat the raspberry puree in a saucepan over medium heat.
  • In a small bowl, mix the pectin NH with the sugar.
  • Once the puree reaches 40°C (warm but not boiling), whisk in the pectin-sugar mix.
  • Bring the mixture to a gentle boil and cook for 1–2 minutes, stirring constantly.
  • Remove 50 g of compote and store it in a separate bowl for later use.
  • Pour the remaining raspberry compote into a silicone mold (e.g., Scarlett tart insert mold).
  • Cover with plastic wrap (touching the surface), refrigerate for 1 hour, then freeze overnight.

📅 Tart Shell – Sweet Pastry Crust

  • In a mixing bowl or stand mixer, combine flour, almond flour, and powdered sugar.
  • Add the egg and mix until incorporated.
  • Add the soft butter and mix until a smooth dough forms (do not overmix).
  • Shape into a ball, wrap in plastic, and chill for 30 minutes.
  • Roll out the dough to 2–3 mm thickness. Line your 18 cm tart ring and dock the base with a fork.
  • Chill in the refrigerator for 2 more hours to prevent shrinkage during baking.

🌰 Almond Cream Filling & Prebaking

  • In a bowl, mix the egg, sugar, almond flour, and soft butter until smooth.
  • Preheat oven to 170°C (fan-assisted).
  • Bake the empty tart shell for 15 minutes.
  • Remove and brush the tart edges with the egg yolk + cream mixture to seal and add shine.
  • Pipe or spread the almond cream into the partially baked tart shell.
  • Place the reserved 50 g raspberry compote in a piping bag.
  • Pipe straight lines of raspberry over the almond cream, then use a toothpick or knife to drag across the lines, creating a mille-feuille-style lattice pattern.
  • Return to the oven and bake for 15–20 more minutes, until golden and set.

🍈 Passion Fruit Ganache

  • Melt the passion fruit chocolate in a double boiler or microwave (low power).
  • Heat half the cream until just boiling.
  • Add the hot cream to the melted chocolate in 3 additions, stirring after each.
  • Stir in the remaining cold cream to cool and emulsify.
  • Once the tart shell is fully baked and cooled, pour the ganache over the almond cream layer.
  • Refrigerate for 1–2 hours to set before final assembly.

🍈 Passion Fruit Namelaka Cream

  • Bloom the gelatin in cold water.
  • Melt the passion fruit chocolate gently.
  • Heat the milk in a saucepan and dissolve the gelatin.
  • Pour the hot milk over the melted chocolate. Stir gently until smooth.
  • Stir in the cold cream and optional coconut aroma.
  • Cover the namelaka with plastic wrap touching the surface and chill for 1–2 hours to set slightly before piping.

🎂 Final Assembly

  • Unmold the frozen raspberry compote insert and place it gently in the center of the tart.
  • Fill a piping bag with the namelaka cream and pipe small dollops inside fresh or frozen raspberries (optional but elegant).
  • Arrange the raspberries and any additional decoration around the compote.
  • Refrigerate the finished tart for 3–4 hours before serving for best texture and flavor.

Notes

Tip: If using frozen raspberries, place them on the tart 3–4 hours before serving so they thaw slowly without collapsing.
Keyword cake
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