Raspberry tart with almond cream

10 servings
20 min
20 min
Very Easy
A nice mix between sour raspberries and a smooth almond cream


Number of serving: 10
1 pie crust

1/3 cup sugar

3/4 cup almond flour

1/3 cup softened butter

1 egg

1 Tbsp corn starch

0.7 lb fresh raspberries


8 inches tart pan


  • Line the pan with the pie crust and put in the fridge.
  • Mix the softened butter with the sugar, then add the egg. Mix well, then add the almond flour and the corn starch.
  • Pour this almond cream on the pie crust, then bake 20 min at 350°F (180°C). Leave to cool down.
  • Wash the raspberries and nicely arrange them on the cream. Sprinkle with icing sugar and there you are!


Raspberry tart with almond cream, photo 1Raspberry tart with almond cream, photo 2Raspberry tart with almond cream, photo 3

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