Raspberry tart (simple and quick)

Name: Raspberry tart (simple and quick)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: En
Ingredients: 1 shortcrust pastry crust; 75 g sugar; 75 g ground almonds; 75 g softened butter; 1 egg; 20 g cornstarch; 375 g raspberries

Dessert

Very Easy

40 min

281 Kcal

Among classic, irresistible desserts, raspberry tart is a must! It’s impossible not to be tempted by the crisp shortcrust pastry, the smooth almond-flavored cream, and the fruity flavor of the fresh, colorful raspberries... Here we’re sharing a simple, quick recipe made with ingredients you probably already have in your cupboards (or even in your garden, if you’re lucky enough to have raspberry bushes laden with fruit). It’s the perfect dessert to end a meal on a delicious yet light note. Feel free to vary the shapes by using round or square tins, or even dividing the pastry into several small tartlets :-)

Ingredients

1 shortcrust pastry crust
75 g sugar
75 g ground almonds
75 g softened butter
1 egg
20 g cornstarch
375 g raspberries

Materials

22 cm tart tin or tart ring

Preparation

Preparation20 min

Cook time20 min

Line the tart tin with the shortcrust pastry and chill.
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 shortcrust pastry, then bake for 20 minutes at 350°F (180°C). Leave 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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FAQ ❓

What’s the best way to choose raspberries for the tart?

For a successful raspberry tart, choose raspberries that are ripe, firm, and bright red. Avoid any that are soft or spotted.

Can I replace the ground almonds with another ingredient?

Yes, you can replace the ground almonds with ground hazelnuts or coconut for a different flavor, but this will slightly change the tart’s texture and taste.

How should I store the raspberry tart after baking?

The raspberry tart can be stored in the refrigerator, covered with plastic wrap, for 2 to 3 days. This helps keep the pastry crisp and the raspberries fresh.