This Raspberry and Almond Tart is a delightful blend of crunchy, nutty layers and soft, fruity cream fillings. The tart features two crisp pastry layers enriched with almond flakes, complementing the smooth and refreshing raspberry and vanilla creams sandwiched between them. Each component of this tart brings its own unique texture and flavor, making it a sophisticated and satisfying dessert.
Why You’ll Love This: The combination of flaky, buttery pastry with the rich nuttiness of almonds and the sweet, tart freshness of raspberries creates a multi-dimensional flavor experience. The vanilla cream adds a silky, luxurious feel, making each bite indulgently creamy. This tart is a beautiful balance of flavors and textures that’s not only delicious but also visually appealing.
Perfect Occasion: This tart is perfect for special occasions like anniversaries, celebrations, and especially gatherings where you want to impress your guests. It’s also a great choice for festive seasons when berries are in abundance, or for any event that calls for a refined and elegant dessert.
Decoration Tips: Before serving, you can garnish the tart with fresh raspberries, a sprinkle of powdered sugar, and additional almond flakes to enhance its appearance. Consider adding a few mint leaves for a pop of color and a fresh aroma.
Ingredients:
- Pastry:
- 4 egg yolks
- 80g sugar
- Approx. 200g flour
- Half a packet of baking powder
- 100g butter
- Almond Layer:
- 4 egg whites
- 200g sugar
- 100g almond flakes
- Raspberry Cream:
- 300g raspberries
- 1 tablespoon sugar
- 1 packet vanilla sugar
- 100ml water
- 1 packet raspberry or vanilla pudding mix
- Vanilla Cream:
- 700ml milk
- 150g sugar
- 1 packet vanilla pudding mix
- 4 tablespoons cornstarch
- 1 packet vanilla sugar
- 3 eggs
- 100g butter
- 200ml whipping cream
- Prepare the Pastry:
- Mix egg yolks, sugar, flour, baking powder, and butter to form a smooth dough. Divide into two parts and roll each into a 26 cm circle. Set aside.
- Make the Almond Layers:
- Beat egg whites with sugar to stiff peaks. Divide equally and spread over each pastry circle. Sprinkle with almond flakes.
- Bake at 180°C for about 20 minutes. Allow to cool.
- Raspberry Cream:
- Cook raspberries with sugar and 50ml water. Mix pudding powder with the remaining 50ml water and add to boiling raspberries. Stir for 2-3 minutes until thickened. Cool slightly.
- Vanilla Cream:
- Heat 500ml milk with sugar and vanilla sugar. Mix remaining milk with pudding mix, cornstarch, and eggs.
- Once milk boils, reduce heat and add pudding mixture, cooking for a few minutes while stirring.
- Cool the cream completely, then mix in room-temperature butter and whipped cream.
- Assemble the Tart:
- Place one almond pastry layer on a cake stand. Spread with raspberry cream, then vanilla cream. Top with the second almond layer.
- Chill the tart for several hours before serving.
Enjoy this exquisite Raspberry and Almond Tart, a perfect harmony of crunchy, creamy, and fruity elements that together create a truly luxurious dessert experience!
