Raspberry and Almond Tart: A sumptuous blend of crunchy pastry and creamy creams

This raspberry and almond tart features a unique combination of a crispy shortcrust pastry base topped with airy meringue and almond flakes, filled with rich raspberry and smooth vanilla cream. Each layer of this tart contributes to its overall texture that is both delicate and rich, making it an exceptional dessert that balances the crunch of the nuts with the freshness of the berries and the creaminess of the toppings.

Why you'll love it:

The tart is a perfect dessert for those who appreciate the harmony of fruits and nuts in their sweets. The crispy dough, combined with the soft, sweet meringue and crunchy almonds, creates a textural delight. The raspberry cream provides a tangy contrast to the sweet vanilla cream, providing a refreshing burst of flavor that beautifully complements the denser components.

Perfect occasion:

This tart is ideal for special occasions such as birthdays, anniversaries or festive gatherings. It's also a great choice for afternoon tea or as a sophisticated dessert at a dinner party. The elegant presentation and harmonious blend of flavors make this a must-try dish, as impressive to look at as it is to taste.

Decorating Tips:

For a beautiful and appetizing presentation, garnish the top of the tart with fresh raspberries and a little toasted almond slivers. A light dusting of powdered sugar just before serving adds a touch of elegance and highlights the textures of the meringue and almonds. Consider adding a few mint leaves for a pop of color and a fresh aroma that complements the raspberry flavor.

Ingredients for the shortcrust pastry:

• 4 egg yolks
• 80g of sugar
• 120g flour
• 1/2 teaspoon baking powder
• 100g butter

Ingredients for the almond meringue layers:

• 4 egg whites
• 200g of sugar
• 100 g almond flakes

Ingredients for raspberry cream:

• 300g raspberries
• 1 tablespoon of sugar
• 1 sachet of vanilla sugar
• 100 ml of water
• 1 raspberry or vanilla pudding mix

Ingredients for vanilla cream:

• 0.7 liters of milk
• 150 g) sugar
• 1 vanilla pudding mix
• 4 tablespoons cornstarch
• 1 sachet of vanilla sugar
• 3 eggs
• 100g butter
• 200 ml heavy cream

Instructions:

1. Prepare the shortcrust pastry:
   • Mix all the ingredients to form a smooth paste. Divide it in half and spread it into two 26 cm circles. Place on baking sheets.
2. Prepare the almond meringue:
   • Beat the egg whites with the sugar until stiff. Distribute and spread over each pastry circle. Sprinkle with almond flakes and bake at 180°C for around 20 minutes. Cool completely.

3. Make the raspberry cream:
   • Cook the raspberries with the sugar and half the water. Mix the pudding with the rest of the water and add to the boiling raspberries. Stir for 2-3 minutes until thickened. Cool slightly.
4. Make the vanilla cream:
   • Boil the milk with the sugar and vanilla sugar. Mix the pudding, cornstarch and eggs in a little milk and add to the boiling milk. Cook for a few minutes while stirring. Let the cream cool, then add the softened butter and whipped cream.
5. Assemble the pie:
   • Place a base of almond paste on a cake stand. Spread the raspberry cream, then the vanilla cream. replaces the word nice with emptyp with the second layer of dough.
   • Refrigerate the pie several hours before serving.

Enjoy this Raspberry Almond Tart, a delicious dessert that combines crunchy textures with creamy fillings, creating a sophisticated treat perfect for any festive occasion!