Plated + Served: Black and Red Raspberry Tart


Black raspberries are truly the precious gems of the summer.

Their harvesting season is limited to about three weeks during the year and, poor things, once they’re picked, they are so fragile, they don’t hang around too long.

But if you move lickety-split quickly, you can make a delicious tart using one of summer’s more fleeting berries. The pastry cream and sweet ripe red raspberries in this dish beautifully balance the subtle tartness of the black raspberries.

Once again, I used my Vodka Crust recipe. Yes, it takes a little longer to make the dough from scratch, but the black raspberries took 49 weeks to get here… I think they deserve a little extra attention!


Love this recipe? Collect, customize and share this recipe (and thousands more!) on Salty Fig! Click here to find out more!

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: