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!
YouTube Video
Nutrition
Serving: 12g | Calories: 336kcal | Carbohydrates: 57g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 311mg | Potassium: 34mg | Fiber: 1g | Sugar: 41g | Vitamin A: 167IU | Calcium: 31mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com