Raspberry tart (simple and quick)

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Dessert

10 servings

Very Easy

40 min

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In the family of classic and irresistible desserts, we present the raspberry tart! It's impossible not to be tempted by the crunch of its shortcrust pastry, the smoothness of its almond-flavored cream, and the freshness of its vibrant raspberries... Here we offer you a simple, quick recipe with ingredients that you likely already have in your pantry (or even in your garden if you're lucky enough to have well-stocked raspberry bushes). A perfect dessert to end our meal with indulgence and lightness. Feel free to vary the shapes by using round molds, square ones, or even dividing your dough into several small tarts :-)

Ingredients

• 1 pie crust
• 75 g sugar
• 75 g almond flour
• 75 g softened butter
• 1 egg
• 20 g corn starch
• 375 g fresh raspberries

Materials

• 22 cm (8 inches) tart pan

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Preparation

• Line the tart pan with the pie crust and refrigerate.
• Mix the softened butter with the sugar, then add the egg. Mix well, then add the almond flour and corn starch.
• Pour the almond cream into the pie crust, then bake for 20 minutes at 350°F (180°C). Allow to cool.
• Wash the raspberries and arrange them beautifully on the almond cream. Sprinkle with powdered sugar, and there you have it, your raspberry tart is ready!

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