Raspberry Almond Tart
This recipe yields 2 x 6" tart or 1 x 9" tart or 8 x 3.5" tart
Serves: 8
Tart Dough:
  • 220g all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 150g unsalted butter, cut into cubes
  • 2-3 tablespoons ice water
Almond Cream:
  • 100g unsalted butter, at room temperature
  • 100g granulated sugar
  • 100g almond flour / ground almonds
  • 2 large eggs
  • 10g all-purpose flour
  • 1 teaspoon vanilla paste
  • 1 teaspoon dark rum
  • Raspberry preserves (Bonne Maman)
  • ½ punnet fresh raspberries
  • 150g whipping cream
  • 2 tablespoons icing sugar, sifted
  • 1 teaspoon vanilla paste
  • Finely chopped pistachio nuts or toasted Hawaiian coconut flakes
Make the tart dough:
  1. Place the flour, sugar and salt in the bowl of a food processor and pulse few times to combine. Add the butter pieces. Blend the fat and flour until the mixture is the texture of coarse meal. Or, instead of the food processor, rub cold butter and flour with your fingers till it resembles the texture of course breadcrumbs.
  2. Sprinkle the water over the flour mixture and process continuously until the dough begins to clump together. Do not over-process; the dough should not form a ball. If using hand to mix, add in 2 tbsp of water then fold the dough. It may or may not need the 3rd tbsp.
  3. Turn the dough out onto a work surface and shape it into a thick 4-inch wide disc. Wrap the dough in plastic wrap and chill until firm enough to roll, about 30 minutes.
  4. Place unwrapped dough on a work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough out to about 3mm thickness.
  5. Cut out and gently press the dough into the tart pans. Roll the pin over the top of the pans to trim off the excess dough. Lightly prick the bottom of the dough in each pan with a fork. Refrigerate the dough in the pans for 20 minutes to firm up the dough.
  6. Preheat the oven to 175°C. Bake for 20 minutes. Leave the oven on. Transfer the tartlet pans to a wire rack and cool completely.
Make the Almond Cream:
  1. Mix the butter and sugar together at medium speed until well-combined. Add the almond flour and mix. Add the eggs in three stages, making sure that each addition is incorporated before adding the next.
  2. Add flour, vanilla extract and rum (if using) and mix until combined.
  3. Scrape the Almond Cream into the cooled tartlet shells and smooth it into an even layer. Place the tartlet pans on a baking sheet and bake for 25 to 30 minutes, until the filling is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack.
Finish the tartlets:
  1. Spread the tartlets with a thin layer of raspberry preserves while it is still warm. Arrange a circle of raspberries around the edge of each tartlet.
  2. Whip the cream to soft peaks. Add the sifted icing sugar and vanilla and whip to stiff peaks. Pipe a swirl of whipped cream in the center of each tartlet and garnish with finely chopped pistachios or toasted coconut flakes. Refrigerate the tartlets until ready to serve.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/raspberry-almond-tart/

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