Red and Blackberry Tart

bakingwithnessa

The blend of baked berries into a creamy almond pie will delight all your guests at the table.

Prep Time 15

Bake / Cook Time 30

Total Time 45

Course Afternoon Tea, Dessert, Snack

Cuisine French

Servings 8

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!

Keyword Almonds, Amandine Tart, Blackberry, Blackberry Tart, Raspberry, Tart

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

https://bakingwithnessa.com/red-blackberry-tart/