By Get ready to indulge in the sweetness of fresh raspberries with this collection of six irresistible dessert recipes. See how these recipes bring out the best flavors of raspberries and why they’re perfect for enjoying during any gathering or as a treat to savor solo.
- Raspberry Galette
Enjoy the delicious simplicity of a raspberry galette, perfectly baked in ceramic cookware for even heat distribution and enhanced flavor. To start, preheat your oven to 375°F (190°C). Prepare the dough by combining 1 1/4 cups of all-purpose flour, one tablespoon of granulated sugar, and a pinch of salt in a mixing bowl.
Add 1/2 cup of cold unsalted butter, diced into small pieces, and blend until the mixture resembles coarse crumbs. Gradually add three to four tablespoons of ice water, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, prepare the filling by combining two cups of fresh raspberries with 1/4 cup of granulated sugar and one tablespoon of cornstarch in a bowl, gently tossing until the raspberries are coated. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to a ceramic baking dish or pizza stone.
Arrange the raspberry filling in the center of the dough, leaving a two-inch border. Fold the edges of the dough over the filling, pleating as you go to create a galette shape. Brush the edges of the dough with milk or egg wash and sprinkle with coarse sugar for a golden finish.
Bake the galette in the preheated oven for 35 to 40 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool slightly before serving. This Raspberry Galette is best enjoyed warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
- Raspberry Lemon Cheesecake Bars
This summer, try the tangy sweetness of raspberry lemon cheesecake bars, an ideal blend of creamy cheesecake and raspberry swirls.
Begin by preheating your oven to 350°F (175°C) and lining a 9×9 inch baking pan with parchment paper. For the crust, combine 1 1/2 cups of graham cracker crumbs with 1/4 cup of granulated sugar and 1/2 cup of melted butter. Press the mixture evenly into the bottom of the prepared pan.
Next, prepare the cheesecake filling by beating 16 ounces of softened cream cheese with 1/2 cup of granulated sugar until it’s smooth and creamy. Add two large eggs, one at a time, mixing well after each addition. Mix in 1/4 cup of fresh lemon juice and one teaspoon of lemon zest until combined. Pour the cheesecake batter over the crust.
In a small bowl, mash one cup of fresh raspberries with a fork until smooth. Swirl the raspberry puree into the cheesecake batter using a knife or toothpick to create a marbled effect. Bake for 25 to 30 minutes or until the edges are set and the center is slightly jiggly.
Let the cheesecake bars cool completely in the pan before refrigerating for at least three hours or overnight. Once chilled, cut them into squares and garnish with additional fresh raspberries before serving.
- Chocolate Raspberry Tart
Indulge in the decadent richness of a chocolate raspberry tart while this delicious fruit is in season. To begin, preheat your oven to 350°F (175°C) and lightly grease a nine-inch tart pan with a removable bottom.
For the crust, combine 1 1/2 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1/2 cup of powdered sugar, and a pinch of salt in a food processor. Add 1/2 cup of cold unsalted butter, diced, and pulse until the mixture resembles coarse crumbs. Gradually add one large egg yolk and one to two tablespoons of cold water, pulsing until the dough comes together. Press the dough evenly into the bottom and sides of the tart pan.
Bake the crust for 15 to 18 minutes or until set. Remove it from the oven and let it cool slightly while preparing the filling. For the chocolate ganache, heat one cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat and stir in eight ounces of chopped semi-sweet chocolate until smooth and melted.
Fill the tart shell and arrange two cups of fresh raspberries over the ganache, pressing them slightly into the filling. Refrigerate the tart for two hours until the ganache is set.
Before serving, dust the tart with powdered sugar and garnish with additional raspberries if desired. Cut into slices and savor the luxurious combination of chocolate and raspberries in every bite.
Sweeten Your Day With Raspberry Bliss
These three fresh raspberry dessert recipes offer a delightful way to enjoy the season’s fruit. Whether you’re baking a rustic galette in ceramic cookware or indulging in a decadent chocolate raspberry tart, each recipe promises to satisfy your sweet tooth.