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Raspberry Tart with Almond Cream

I love summer fruits in tarts, and as soon as I find berries and other summer treats in the market, I get them and bake cakes and desserts.

This raspberry tart combines raspberries and almond cream. It’s delicious and if you serve it warm with a scoop of vanilla ice cream it’s the perfect summer dessert.

Raspberry Tart with Almond Cream

Photo: Natalie Levin



Raspberry Tart with Almond Cream

12-14 tartelettes about 7 cm in diameter or 24 cm round tart pan

For short crust pastry:
120 grams all-purpose flour
30 grams almond meal
100 grams cold butter, cut into cubes
50 grams sugar
Pinch of salt
1/2 tsp. vanilla extract
1 egg
1-2 tbsp. cold milk (as needed)

For almond cream:
100 grams almond meal
100 grams butter
100 grams sugar
1 large egg
2 tbsp. Amaretto liqueur
1 tbsp. all-purpose flour

For the raspberries:
200-250 grams raspberries
2-3 tbsp. sugar
1 tsp. cornstarch

Decoration:
Natural nappage or powdered sugar

Preparation:

  1. Crust: in a food processor with a steel blade put flour, almond meal, butter, sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg and continue to process just until large clumps of dough form.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts until almond cream is ready to use.
  7. Almond cream: in a food processor with a steel blade put almond meal, butter and sugar and blend until smooth.
  8. Add egg, amaretto and flour and continue to blend until a thick cream is formed.
  9. Raspberries: mix raspberries, sugar and cornstarch in a small bowl and set aside for 10 minutes.
  10. Preheat oven to 175c degrees.
  11. Fill the frozen tartelette crusts with almond cream up to half of its height.
  12. Arrange raspberries over the cream freely.
  13. Bake for 15-20 minutes or until crust is golden and set.
  14. Cool completely at room temperature.
  15. Brush with some natural nappage for a shiny appearance or sprinkle some sugar powder for a more rustic appearance.

Notes:

  • You can make the recipe in a large pie pan of 24 cm in diameter. Baking time will be longer accordingly.
  • Keep the tartelettes in a closed container in the refrigerator for up to 5 days. Serve at room temperature.
Raspberry Tart with Almond Cream

Photo: Natalie Levin

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