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Raspberry Tart with Almond Crust

Raspberry Tart with an Almond Crust

This is an easy dessert to make. The fresh raspberries and hint of mint give it a summer feel.
Course Dessert
Cuisine French
Servings 6 people

Ingredients
  

  • Approx 48 Fresh Raspberries
  • 250 gr (8oz) Whole Wheat Flour
  • 150 gr (5oz) + 20gr (2 tsp) Butter
  • 2 eggs fresh
  • 50 gr (2oz) Almond powder
  • 150 gr (5oz) powdered sugar
  • 20 cl (7oz) Dairy cream
  • 1/2 Lemon
  • 30 Fresh Mint Leaves

Instructions
 

  • To prepare the pie crust: Mix 150gr of butter, 1 egg, the almond powder, 50gr of sugar, the lemon zest and a pinch of salt.
  • After mixing, add the flour. Hand mix briefly.
  • Make a sphere out of this mixture and spread the dough according to your tin’s size.
  • Let the dough rest 30 minutes.
  • Prepare the mint syrup: In a pan add a cup of water, 100gr of sugar and 30 mint leaves.
  • Boil the water, reduce the heat and after 10 minutes take the leaves out and let the syrup reduce to a ¼ cup.
  • Let it cool down and reserve in the fridge.
  • Spread your dough in your tin, and put it in a hot oven for 15 minutes at a temp. of 180c° (350F°).
  • Remove the crust from the oven.
  • To prepare the filling: Mix one egg, the dairy cream and 50gr of sugar.
  • Pour this mixutre on the tart crust and put your tin in a hot oven for 10 minutes at 150C° (280F°).
  • Take out and arrange the raspberries on the top.
  • Pour the chilled mint syrup on top of the raspberries.
  • Serve barely warm with a whip cream or vanilla ice cream.
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