Red and Golden Raspberries Tart
The blend of Golden & Red Raspberries baked into an almond cream filling will delight your taste buds in no time.
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 1 pt Red Raspberries
- 1 pt Golden Raspberries
- 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 red & golden raspberries 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 raspberries on the top of 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 Golden Raspberries Tart
Amount Per Serving (12 g)
Calories 336
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 311mg14%
Potassium 34mg1%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 41g46%
Protein 8g16%
Vitamin A 167IU3%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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