The Raspberry and Poppy Tart by Frédéric Cassel is the perfect dessert to serve 8 people at home. It's a rich and delightful treat to conclude a meal.

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  • 1 sweet pastry base
  • 50 cl cream
  • 200 g white chocolate
  • 20 g poppy liqueur
  • 250 g raspberries
  • 200 g whipping cream
  • 100 g cream cheese, beaten

For decoration:

  • Some poppy candies

For preparation:

Sweet dough:

  • Roll out the dough into a tart tin or pastry ring and let it chill.
  • Prick the dough all over and bake for 20 to 25 minutes at 170°C.

For the ganache:

  • Pour the cream into a saucepan and bring it to a boil.
  • Break the white chocolate into pieces and place them in a mixing bowl.
  • Pour the boiling cream over the chocolate and whisk until it's melted.
  • Add the liqueur, mix well, and then pour over the tart base.
  • Allow it to set at room temperature for approximately 1 hour.

Preparing the Fontainebleau:

  • Take the cream out of the fridge and whip it until it has the consistency of Chantilly cream. Be cautious not to over-whip it to the point of becoming butter. Incorporate the fromage frais and whisk for a few more moments.
  • Once the ganache is set but still soft, adorn the tart with raspberries.
  • Transfer the whipped mixture into a pastry bag fitted with a St Honoré tip, then pipe in a star shape to cover the center of the tart.
  • To crush the candies, wrap them in a cloth and strike them using a wooden spoon or the base of a saucepan.
  • Embellish the tart with additional raspberries and sprinkle with shards of poppy candy.
  • Serve the tart promptly.

You can watch the full recipe of this poppy tart on our streaming video platform.