Raspberry Almond Cream Tart
The Raspberry Almond Cream Tart is a delightful fusion of sweet, tangy raspberries and rich almond cream nestled in a buttery, flaky tart crust. This dessert draws inspiration from classic French patisserie, offering both elegance and an explosion of flavors. Perfect for special occasions or a luxurious treat on a cozy afternoon, this tart pairs beautifully with a cup of aromatic tea or a fine glass of dessert wine.
Equipment
- 9-inch tart pan with removable bottom
- Food Processor
- Mixing Bowls
- Whisk
- Rolling pin
- Baking sheet
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour preferably unbleached
- ¼ cup granulated sugar
- ½ cup unsalted butter cold, cut into cubes
- 1 large egg yolk
For the Almond Cream:
- ¼ cup unsalted butter softened
- ¼ cup granulated sugar
- ½ cup almond flour finely ground
- 1 large egg
- ¼ teaspoon almond extract
For the Topping:
- 1 cup fresh raspberries preferably organic
- 1 tablespoon powdered sugar for dusting
Instructions
- Make the Tart Crust: In a food processor, combine the flour and sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll and Pre-bake the Crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit your tart pan. Transfer it to the pan, pressing it into the sides. Trim any excess dough. Line with parchment and fill with pie weights. Blind bake for 15 minutes.
- Prepare Almond Cream: In a mixing bowl, cream the softened butter and sugar until light and fluffy. Mix in the almond flour, followed by the egg and almond extract, until the mixture is smooth.
- Assemble the Tart: Spread the almond cream evenly over the pre-baked crust. Arrange the raspberries on top, pressing them slightly into the cream.
- Bake the Tart: Return the tart to the oven and bake for an additional 20-25 minutes, or until the almond cream is set and lightly golden.
- Cool and Serve: Let the tart cool in the pan for at least 15 minutes before removing the sides of the tart pan. Dust with powdered sugar before serving.
Notes
- For a gluten-free version, use gluten-free flour for the crust.
- If raspberries are out of season, frozen raspberries can be used, but let them thaw and drain excess liquid before placing on the almond cream.
Nutrition
Calories: 339kcalCarbohydrates: 32gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 13mgPotassium: 60mgFiber: 2gSugar: 14gVitamin A: 602IUVitamin C: 4mgCalcium: 33mgIron: 1mg
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