Raspberry Tart

By Virginie Degryse
March 10, 2016

Author Notes: It does not get any easier than this! Plus it looks so nice.Virginie Degryse

Serves: 6


  • 1 pie crust (store bought)
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries, washed and dried


  1. Bake your pie crust according to package and let it cool completely.
  2. Mix the heavy whipping cream on high, for 2-3 more minutes, beyond the medium peak. This will be the stiff peak stage. The cream will stand straight up when the beaters are lifter, and will have a very thick consistency. Add the vanilla and combine.
  3. Put the whipped cream in the pie crust gently and arrange the raspberries on top. You can store it for a little while the fridge before serving, not too long thought because you do not want to dough to get soggy.
  4. Et Voila, Bon Appétit!

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