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–+ servings

Red and Blackberry Tart

bakingwithnessa
The blend of baked berries into a creamy almond pie will delight all your guests at the table.
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Prep Time 15 minutes
Bake Time 30 minutes
Total Time 45 minutes
Course Afternoon Tea, Dessert, Snack
Cuisine French
Servings 8

Equipment

Round (M) Flexipan®
Baking Sheet (M)
Colander Scoop
Rectangular Roul Pat®
Beechwood Rolling Pin
Cake Server Knife
Mixing Bowl
Whisk
Spatula

Ingredients
 

  • 1 shortcrust pastry (Homemade or Bought)
  • 1 pt Raspberries
  • 1 pt Blackberries
  • 2 eggs
  • 3 oz (85 g) sugar
  • 3.5 oz (100 g) almond flour
  • 3.5 fl oz (100 g) heavy whipping cream
  • 1 tsp vanilla extract

Instructions
 

  • Preheat over at 400F/200C.
  • Roll the shortcrust pastry on the Roul'Pat®, shape it to the Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator.
  • Wash your raspberries & blackberries under cold water and let them dry in the colander.
  • In a mixing bowl, whisk eggs and sugar together. Add the almond flour, heavy whipping cream and vanilla extract, until smooth.
  • Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork.
  • Place the berries on the pastry, and using a spatula, gently pour over your batter.
  • Bake for 30 minutes at 400F/200C. (Every oven heats differently, monitor your tart from 20min).
  • Once your tart is out of the oven, let it completely cool down before unmolding. Then, Serve and Enjoy!

Video

Nutrition

Nutrition Facts
Red and Blackberry Tart
Amount Per Serving (8 g)
Calories 335 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 59mg20%
Sodium 193mg8%
Potassium 236mg7%
Carbohydrates 45g15%
Fiber 9g38%
Sugar 17g19%
Protein 8g16%
Vitamin A 397IU8%
Vitamin C 28mg34%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almonds, Amandine Tart, Blackberry, Blackberry Tart, Raspberry, Tart
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