Sweetheart Raspberry Tart

Try this delicious sweetheart raspberry tart recipe for a sweet and tasty dessert on Valentines. Made with Jus-Rol shortcrust pastry.

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Bake Level
Easy
Serves
8 Servings
Bake time
60 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Rolling Pin

20cm round loose bottomed tart tin

Foil or greaseproof paper

Baking Beans

Heart shaped cutter

Saucepan

Nutrition estimate

1 slice

  • Calories 250 kcal
  • Fat 12.0 g
  • Saturated fat 6.0 g
  • Carbohydrates 34.0 g
  • Sugars 20.0 g
  • Fibre 2.0 g
  • Protein 3.0 g

Tips from our bakers

For Sweetheart Raspberry Tart

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Common questions

What is the difference between puff pastry and shortcrust pastry?
Puff pastry is built from many layers of dough and fat that expand in the oven for a flaky, risen finish. Shortcrust is a simple rubbed-in or creamed fat-and-flour mix that bakes crisp and 'short' (tender and crumbly) with little lift. Use puff when you want height and flakes (vol-au-vents, turnovers); use shortcrust for tarts, quiches, and pies where a firm shell matters.
Do I need to blind bake shortcrust pastry for every tart?
No. Blind bake when the filling is very wet, sets quickly, or does not need long in the oven—classic for custard, lemon curd, or no-bake-style fillings. For fillings that bake a long time at a similar temperature to the pastry, you can sometimes bake raw shell and filling together, though blind baking still helps avoid a soggy base.
Why does my shortcrust shrink in the tin?
Shrinkage usually comes from gluten that was overworked, dough that was not rested, or the pastry being stretched into the tin instead of lifted and eased in. Chill the lined tin before baking, avoid stretching, and rest the dough after rolling so gluten relaxes.
How do I stop a soggy bottom on a shortcrust tart?
Blind bake until the base is dry and lightly coloured, seal with a thin layer of egg white or chocolate if appropriate, brush hot jam on fruit tarts, or sprinkle a little ground nuts or semolina on the base. A metal tin and a hot oven for the initial bake also help crisp the underside.
How thick should I roll shortcrust for a tart case?
About 3–4 mm is typical for a standard tart—thin enough to cook through without being brittle, thick enough to handle. Thinner shells bake faster; very thick bases can be doughy in the centre.
How long should shortcrust rest in the fridge?
At least 30 minutes after mixing is common; many recipes suggest an hour or overnight. Resting relaxes gluten and firms the fat so the pastry is easier to roll and less likely to shrink.
Jus Rol Short Crust Front 500g Block pad
500g

Made with Chilled Shortcrust Pastry Block

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