Dive into the elegance and simplicity of this Raspberry-Vanilla Tart, featuring a crisp almond shortcrust base filled with a smooth and creamy vanilla custard, and topped with a vibrant layer of fresh raspberries. This dessert combines the nutty flavor of almonds with the sweetness of vanilla and the tart freshness of raspberries, creating a harmonious blend that’s sure to delight. Perfect for any season, it’s a versatile treat that marries the comfort of traditional baking with the freshness of summer fruits.
Why You’ll Love This:
The Raspberry-Vanilla Tart is a masterpiece of textures and flavors. The almond shortcrust provides a crumbly, buttery foundation that complements the soft, rich vanilla custard filling. Topped with fresh, juicy raspberries, each bite offers a burst of flavor that balances sweetness and tartness beautifully. It’s an exquisite dessert that’s as pleasing to the palate as it is to the eye, making it a perfect choice for special occasions or everyday indulgence.
Perfect Occasion:
This tart is an ideal centerpiece for afternoon teas, celebrations, or as a sophisticated dessert for dinner parties. It’s also a wonderful way to make use of seasonal raspberries, whether you’re hosting a summer gathering or looking to brighten a winter day with the taste of summer.
Decoration Tips:
For an added touch of elegance, dust the tart with powdered sugar right before serving. You can also garnish it with mint leaves or a drizzle of raspberry coulis for extra color and flavor. Serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream can turn it into an even more decadent treat.
Ingredients:
For the Almond Shortcrust:
- 60g ground almonds
- 150g flour
- 100g cold butter
- 50g sugar
- 1/4 teaspoon grated untreated orange zest
- 1 egg white
- A pinch of salt
For the Vanilla Cream:
- 50g cornstarch or vanilla pudding powder
- 100g sugar
- 3 egg yolks
- 750ml milk
- 1 vanilla pod
- 600 – 750g fresh raspberries
Instructions:
- For the shortcrust, combine all the ingredients in a bowl and mix until a firm dough forms. Avoid overworking the dough. Roll out on a lightly floured surface and fit into a 26cm diameter tart pan. Bake at 180°C (350°F) for 10-15 minutes.
- For the vanilla cream, bring the milk, scraped vanilla pod contents, and sugar to a boil. Add the whole vanilla pod during boiling. Mix the egg yolks and cornstarch, then incorporate into the boiled milk. Let cool. Once cooled, spread the vanilla cream over the cooled shortcrust base.
- Arrange fresh raspberries on top of the cream. Optionally, dust with powdered sugar to taste.
Enjoy this Raspberry-Vanilla Tart, a delightful combination of creamy, fruity, and nutty flavors, all encased in a crisp almond shortcrust. It’s a true celebration of taste and elegance, perfect for any occasion.
