Raspberry Cream Tart
- Total Time
- 50 minutes
- Rating
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Ingredients
- Pastry for 1-crust, 9-inch French tart shell
- 2cups fresh raspberries (see note)
- 4tablespoons sugar
- 2eggs
- ½cup ground almonds
- ¾cup confectioners' sugar
- 2cups heavy cream
- 1tablespoon eau de vie de framboise
Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
- Step 3
Mix raspberries with 2 tablespoons sugar and spread in tart shell.
- Step 4
Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
- Step 5
Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.
- If fresh raspberries are not available substitute two cups of sliced ripe pears and use eau de vie de poire instead of framboise.
Private Notes