Raspberry Tart

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Raspberry Tart
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Health Score:
5,1 / 10
1 hr
ready in 3 h. 5 min.
Ready in


For the base
150 grams Pastry flour
50 grams ground almonds (peeled)
1 pinch salt
40 grams sugar
1 tablespoon Vanilla sugar
100 grams cold butter
1 egg
butter (for the pan)
Pastry flour ( for work surface)
dried Legume (for blind baking)
For the topping
30 grams cornstarch
60 grams sugar
400 milliliters milk
2 egg yolks
2 tablespoons lemon juice
2 tablespoons raspberry Brandy
150 grams Raspberries
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


For the base: combine flour with almonds, salt, sugar and vanilla sugar and place on a work surface. Make a well in the center. Cut butter into small pieces and arrange around the well. Add egg to the well and chop all ingredients with a knife until crumbly. Quickly knead with your hands to a smooth dough. Shape into a ball, wrap in foil and refrigerate for about 30 minutes. 


Butter tart pan. Roll out dough on a floured surface slightly larger than the pan; line pan with dough, making an edge all around. Cover with baking paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) until golden brown. Take out of the oven and remove baking paper and beans. Cool slightly and transfer to a wire rack, cool completely.


For the topping: combine cornstarch with sugar and 3-4 tablespoons of cold milk, sitr until smooth. Bring the rest of milk to a boil, add cornstarch mixture and simmer for 2-3 minutes, stirring constantly. Remove from heat, add egg yolks, lemon juice and raspberry liqueur. Spread cream on the cake base and refrigerate for about 1 hour.


 Rinse raspberries and pat dry. Arrange berries on the top of cake decoratively and dust with powdered sugar. Serve.