This Raspberry and Almond Tart features a unique combination of a crisp, shortcrust pastry base topped with airy meringue and almond flakes, filled with a rich raspberry and a smooth vanilla cream. Each layer of this tart contributes to its overall delicate yet rich texture, making it an exceptional dessert that balances nutty crunch with the freshness of berries and the creaminess of the fillings.
Why You’ll Love This:
The tart is a perfect dessert for those who appreciate the harmony of fruit and nuts in their sweets. The crispy pastry, combined with the soft, sweet meringue and the crunchy almonds, creates a textural delight. The raspberry cream offers a tangy contrast to the sweet vanilla cream, providing a refreshing burst of flavor that complements the denser components beautifully.
Perfect Occasion:
This tart is ideal for special occasions such as birthday celebrations, anniversaries, or festive gatherings. It’s also an excellent choice for afternoon tea or as a sophisticated dessert at a dinner party. The elegant presentation and the harmonious blend of flavors make it a surefire crowd-pleaser that is as impressive to look at as it is to taste.
Decoration Tips:
For a beautiful and appetizing presentation, garnish the top of the tart with fresh raspberries and a sprinkle of toasted almond flakes. A light dusting of powdered sugar just before serving adds a touch of elegance and highlights the textures of the meringue and almonds. Consider adding a few mint leaves for a pop of color and a fresh aroma that complements the raspberry flavor.
Ingredients for the Shortcrust Pastry:
- 4 egg yolks
- 80g sugar
- 120g flour
- 1/2 teaspoon baking powder
- 100g butter
Ingredients for the Almond Meringue Layers:
- 4 egg whites
- 200g sugar
- 100g almond flakes
Ingredients for the Raspberry Cream:
- 300g raspberries
- 1 tablespoon sugar
- 1 packet vanilla sugar
- 100ml water
- 1 raspberry or vanilla pudding mix
Ingredients for the Vanilla Cream:
- 0.7 liters of milk
- 150g sugar
- 1 vanilla pudding mix
- 4 tablespoons cornstarch
- 1 packet vanilla sugar
- 3 eggs
- 100g butter
- 200ml heavy cream
Instructions:
- Prepare the Shortcrust Pastry:
- Mix all ingredients to form a smooth dough. Divide into two and roll out into two 26cm circles. Place on baking sheets.
- Prepare the Almond Meringue:
- Beat the egg whites with sugar to stiff peaks. Divide and spread over each pastry circle. Sprinkle with almond flakes and bake at 180°C for about 20 minutes. Cool completely.
- Make the Raspberry Cream:
- Cook raspberries with sugar and half the water. Mix pudding with remaining water and add to boiling raspberries. Stir for 2-3 minutes until thickened. Cool slightly.
- Make the Vanilla Cream:
- Boil milk with sugar and vanilla sugar. Mix pudding, cornstarch, and eggs in some milk and add to the boiling milk. Cook for a few minutes while stirring. Let the cream cool, then mix in softened butter and whipped cream.
- Assemble the Tart:
- Place one almond pastry base on a cake stand. Spread raspberry cream, then vanilla cream. Top with the second pastry layer.
- Chill the tart for several hours before serving.
Enjoy this Raspberry and Almond Tart, a delectable dessert that combines crisp textures with creamy fillings, creating a sophisticated treat perfect for any celebratory occasion!
