Raspberry Cream Tart

Name: Raspberry Cream Tart
Ingredients: Pastry for 1-crust, 9-inch French tart shell; 2 cups fresh raspberries (see note); 4 tablespoons sugar; 2 eggs; 1/2 cup ground almonds; 3/4 cup confectioners' sugar; 2 cups heavy cream; 1 tablespoon eau de vie de framboise

8 ingredients

13 steps

Ingredients

Pastry for 1-crust, 9-inch French tart shell
2 cups fresh raspberries (see note)
4 tablespoons sugar
2 eggs
1/2 cup ground almonds
3/4 cup confectioners' sugar
2 cups heavy cream
1 tablespoon eau de vie de framboise

Directions

1

Preheat oven to 425 degrees.
2

Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights.
3

Bake for 6 minutes.
4

Remove foil and bake another 4 to 5 minutes, until pastry is parchment color.
5

Remove from oven and lower temperature to 350 degrees.
6

Mix raspberries with 2 tablespoons sugar and spread in tart shell.
7

Lightly beat eggs and mix with almonds and confectioners' sugar.
8

Add 1 cup of cream and pour over raspberries.
9

Bake about 30 minutes, until lightly brown.
10

Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
11

Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise.
12

Chill until ready to serve.
13

Serve with tart.