Laszlo Badet's raspberry tart recipe

To celebrate the arrival of the sun, discover the recipe for raspberry tart by model and chef Laszlo Badet. A dessert in perfect harmony with our magnificent (and new) Summer Kit, co-created with Maison Michel, and filled with little wonders for pampering yourself this summer.

Ingredients for a classic-size pie 

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For the pastry dough : 

- 100 g powdered sugar 

- 250 g white flour 

- 1 egg 

- 40 g almond powder 

- 150 g butter with fleur de sel at room temperature 

- 1 pinch of fleur de sel 

For the tart base: 

- 250 g mascarpone 

- 250 g fresh cream 

- Rose aroma 

For the decor: 

- 50 g natural marzipan 

- 2 trays of organic raspberries 

- 2 tablespoons powdered sugar 

- 1 lace doily 


  • Preheat your oven to 180 degrees. 

  • Mix the powdered sugar with the butter. The texture should be creamy. 

  • Add the almond powder, flour and fleur de sel. The texture should become sandy.

  • Stir in the whole egg, which will act as a binder. The dough will be sticky.

  • Roll out the dough between two sheets of baking paper to a thickness of about 4 mm, without adding flour.

  • Leave the dough to rest in the fridge for 30 minutes. 

  •  Line the bottom of your mould with baking paper, then wrap the circle around it.

  • Take the dough out of the fridge, cut it to the size of your mould and apply carefully. 

  • Prick the bottom of the tart with a fork. 

  • Place the dough in the middle of the oven for about ten minutes. 

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2. Preparing the tart base : 

  • Beat the mascarpone with the crème fraîche using an electric mixer. - Start slowly to avoid splashing. 

  • Depending on your taste, add rose or orange blossom flavoring (a few drops are enough). 

  • Once the cream has risen, set it aside in a cool place to dress later.

3. Dressing the tart : 

  • Once the tart base has cooled, spread the whipped cream generously over the entire surface.
  • Flatten the surface with a spatula. 

  • Check each raspberry (don't wash them if they're organic, to avoid softening) and arrange them delicately on the cream. 

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4. Marzipan decoration : 

  • n a work surface dusted with powdered sugar, roll out the almond paste to a thickness of about 3 mm. 

  • Without flattening too much, place the lace doily on the almond paste and sprinkle generously with powdered sugar. 

  • Lower the doily onto the marzipan, then cut out shapes to make a bow or other decoration on the tart. 


And now it's ready! Enjoy your meal! 

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