Raspberry Tart

Name: Raspberry Tart
Ingredients: 1 cup all-purpose flour; 1 cup ground almonds; 3 tbsp powdered sugar, plus extra for dusting; 1 None egg + 3 egg yolks; 1 1/2 cups cold butter, diced; 2/3 cup cornstarch; 2 2/3 cups 2% milk; 2 cups heavy cream; 3/4 cup granulated sugar; 2 tsp vanilla extract; 3 tbsp cocoa powder; 8.75 oz raspberries, halved; 1/4 cup raspberry jam

13 ingredients

4 steps

Ingredients

1 cup all-purpose flour
1 cup ground almonds
3 tbsp powdered sugar, plus extra for dusting
1 None egg + 3 egg yolks
1 1/2 cups cold butter, diced
2/3 cup cornstarch
2 2/3 cups 2% milk
2 cups heavy cream
3/4 cup granulated sugar
2 tsp vanilla extract
3 tbsp cocoa powder
8.75 oz raspberries, halved
1/4 cup raspberry jam

Directions

1

Preheat oven to 400°F. Grease a 10 inch tart pan.
2

Combine flour, almonds, powdered sugar and a pinch of salt. Add whole egg, 1/2 cup butter and 1 tbsp cold water. Knead until smooth. On a floured work surface, roll out dough into a 13 inch disc then use to line prepared pan. Prick all over with a fork. Chill for 30 mins.
3

Meanwhile, whisk together cornstarch, egg yolks and 2/3 cup milk until smooth. Bring cream, sugar, vanilla extract and remaining milk and butter to a boil. Whisk in cornstarch mixture. Boil for 1 min, stirring constantly. Remove from heat. Transfer 2/3 cup to a bowl and mix with cocoa powder. Transfer remaining to prepared tart shell. Distribute cocoa batter over top. Bake for 30 mins, or until set. Let cool for 3 hours.
4

Arrange raspberries, cut-side down, on tart. Warm raspberry jam then brush over raspberries. Chill for 30 mins. Dust with powdered sugar to serve.