Raspberry Margarita Cream Tarts

 A no-bake summer raspberry tart that feels fancy and takes almost no effort.

Summer in the South means the kind of heat that makes you reluctant to do anything involving the oven. But it does not mean skipping dessert. Not in this house. A few summers ago I found this raspberry tart recipe in Juliane Bayer’s cookbook No-Bake Treats — Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More — and it has been on the summer rotation ever since. A crisp graham cracker tart crust. A silky pastry cream filling with a whisper of tequila and fresh lemon juice. Fresh raspberries piled on top. Pretty enough for a dinner party. Easy enough to make on a Tuesday afternoon just because you feel like something sweet. 

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Why I Love This Raspberry Tart Recipe

The filling is closer to a pastry cream than a standard cheesecake filling. It is cooked on the stovetop, which gives it a silkier texture and more body than a cold-set cream. The tequila is subtle — just enough to make you wonder what that note is before you take another bite to figure it out. And because this is a no-bake fruit tart, you can make it anywhere that has a refrigerator and an electric mixer. Cabin, lake house, wherever the summer takes you. I use 6-inch tart pans with a removable bottom, which makes serving effortless. Juliane’s book has eighty recipes, every one of them beautifully photographed and genuinely doable.

Ingredients

For the Pastry Cream Filling

• 2 large egg yolks, room temperature, slightly beaten
• 3 tablespoons all-purpose flour
• 1/3 cup sugar
• Dash of salt
• 2 1/2 cups heavy cream, divided
• Zest and juice of one lemon
• 2 tablespoons white tequila
• 1/2 cup powdered sugar

For the Tart Crust

• 2 1/2 cups graham cracker crumbs (use a food processor for the finest crumb)
• 8 tablespoons unsalted butter, melted

For the Top

• 18 oz. fresh raspberries
• Additional lemon zest for garnish

How to Make Raspberry Margarita Cream Tarts

Make the Pastry Cream

Measure out all your ingredients before you begin. Make sure your egg yolks are at room temperature — they temper more smoothly that way. Place them in a medium bowl and set aside.

In a medium saucepan, whisk together the flour, sugar, and salt. Add 1 1/4 cups of the heavy cream and the lemon zest. Heat over medium-low, whisking constantly, until the mixture is smooth and warm but not boiling.

Pour about 1/4 cup of the warm cream mixture into the bowl with the egg yolks, whisking vigorously to temper them. Pour the tempered yolks back into the saucepan immediately and continue whisking over medium-low heat until the pastry cream begins to bubble and thicken. Add the tequila and lemon juice, whisk them in, and cook for one more minute.

Transfer to a container, press plastic wrap directly onto the surface, poke a few holes, and let it cool on the counter for at least an hour. Then refrigerate for 3 to 4 hours until firm.

Make the Whipped Cream

Once the pastry cream is firm, place your mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the remaining 1 cup of heavy cream into the bowl and beat on medium-high until bubbly. Slowly add the powdered sugar and beat until stiff peaks form. Fold the whipped cream into the pastry cream until smooth.

Make the Tart Crust

Pulse the graham crackers in a food processor until you have fine crumbs. Melt the butter and stir it into the crumbs until no dry crumbs remain. Divide the mixture evenly among six 6-inch tart pans with a removable bottom, pressing firmly against the sides and bottom to form a crisp crust.

Assemble the Tarts

Spoon the filling into each prepared tart shell, about 1/2 cup per tart. Arrange the fresh raspberries on top and finish with a little lemon zest. Return the tarts to the refrigerator for 2 to 3 hours to set. Serve cold.

Tips for the Best Raspberry Tart

Egg yolks at room temperature make for a smoother pastry cream. Set them out 20 minutes before you start.

Tart pans with a removable bottom are worth having. They make unmolding clean and easy, and they look beautiful on a table.

These keep well for two days in the refrigerator, which makes them an ideal make-ahead dessert. I usually assemble them the afternoon before a gathering.

If you prefer to skip the tequila, simply leave it out and add a little extra lemon juice instead.

Make It Your Own

• Swap the fresh raspberries for blackberries or a mix of fresh berries.
• Stir a few tablespoons of raspberry puree into the pastry cream before folding in the whipped cream for a pink raspberry cream tart with a more intense berry flavor.
• Add a tablespoon of triple sec for a more pronounced citrus note.
• No tart pans? Press the crust into a muffin tin lined with parchment paper strips for easy removal. Same crisp crust, no special equipment.

If you love no-bake desserts, you will also want to try my Cheesecake in a Jar.  with Summer Berries — the same idea, even simpler. Or Red, White and Blue No-Bake Cheesecake for Memorial Day or 4th of July.

I hope this raspberry margarita cream tart makes it onto your summer table. It is the kind of dessert that looks like you spent all day on it. You and I will know the truth.

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Have a great day!

Raspberry Margarita Cream Tarts

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A no-bake summer raspberry tart that feels fancy and takes almost no effort.

• Total Time: 3 hours 10 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

2 large egg yolks, slightly beaten

3 tbsp all-purpose flour

1/3 cup sugar

dash of salt

21/2 cups heavy whipping cream

zest of lemon/lime

2 tbsp. white tequila

1/2 cup powdered sugar

For the crust

21/2 cusps graham cracker crumbs

8 tbsp unsalted butter

18 oz. raspberries

Instructions

Directions for the filling

Measure out the ingredients for the filling before you start. Place the egg yolks in a separate bowl.

In a medium saucepan add the flour, the sugar, and salt and whisk to combine. Add 11/4 cups of heavy whipping cream and the lime or lemon zest. Heat the mixture over medium-low and whisk constantly until the the ingredients are dissolved. Once the mixture is warm but not boiling pour about 1/4 cup of the mixture into the bowl with the egg yolks and whisk vigorously to temper the yolks. Immediately pour the yolks into the saucepan and continue whisking over medium-low heat until the pudding starts to bubble and thicken. Lastly, add the tequila and vigorously whisk into pudding, then cook for an additional minute.

Pour the pudding into a medium-size container, immediately cover the top of the pudding with plastic wrap and press the wrap to the top of the pudding, then poke a few holes into the top. Allow pudding to cool on the counter for at least an hour before refrigerating. Then refrigerate for 3-4 hours until pudding has cooled and is firm.

Once the pudding is firm, prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour the remaining 1 cup of heavy whipping cream into the bowl and beat on medium -high with a electric mixer until the cream gets bubbly. Slowly add the powdered sugar and continue to beat until stiff peaks form. Fold the whipped cream into the pudding until smooth.

For the crust:

Melt the butter and pour over the graham cracker crumbs, stir until there are no dry crumbs. Divide crumbs evenly between 6″ inch mini-tart pans then press firmly against the sides and bottom to form a crust.

Divide the filling among the prepared tart pans, about 1/2 cup. Line the raspberries on the top of the filling and then top with zest. Return the tarts to the refrigerator for another 2-3 house to allow the pudding to reset. Serve cold.

• Author: Elizabeth
• Prep Time: 3 hours
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop