With a shortbread crust, chopped walnuts, and raspberries, it’s crazy good.
This one is crazy good, and perfect for the holidays.
You’ll thank me, and your guests will thank you.
Elise Bauer
It’s like a clafoutis wrapped in a shortbread cookie.
The tart raspberries with the buttery crust?
It’s easy to make.
Elise Bauer
The crust requires no rolling out.
The photos show a ceramic tart pan we used for this tart.
Process until a dough forms, about 30 seconds to a minute.
Elise Bauer
Place the dough in the tart pan.
Use your fingers to spread the dough and press it evenly all over the inside of the tart pan.
Place in the freezer and freeze for one hour or longer.
Elise Bauer
In the 350F (175C) oven, bake crust for 25 minutes.
Remove from the oven and let cool for 15 minutes.
If you turned the oven off, bring the temperature back to 350F (175C).
Elise Bauer
Place the chopped walnuts in the crust of the tart pan and spread evenly over the bottom.
Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer.
Beat the eggs, sugar, flour, baking powder, salt, vanilla until smooth.
Elise Bauer
Pour over the raspberries and walnuts in the crust.
When you remove the tart from the oven the center should still wiggle just a little.
Take a sharp knife around the edge of the tart to separate it a little bit from the pan.
Elise Bauer
This will make it easier to remove pieces once the tart has cooled.
Let cool to room temperature to serve.
