2020-08-13 / test@t

Raspberry cream tart

Ingredients

3 cups raspberries
1/2 cup sugar
1 tsp grated lemon zest
2 tbsp. l. lemon juice
2 tbsp. l. water
2 large yolks
2 tbsp. l. + 2 tsp corn starch
1/8 tsp salt
20 g butter
160 g flour
1/4 cup almond flour
1/4 cup sugar
1/4 tsp salt
110 g butter
raspberry
almond petals

STEP-BY-STEP COOKING RECIPE

Step 1

For the cream, put raspberries, sugar, lemon zest, lemon juice and water in a saucepan over medium heat. Bring mixture to a boil, reduce heat, and cook for 5 minutes. Remove the pan from heat and let sit for 5 minutes.

Step 2

Grind the mixture with a blender until smooth and strain through a fine sieve. Pour the raspberry puree into a clean saucepan.

Step 3

Combine the yolks and cornstarch in a small bowl until smooth. Add this mixture to raspberry puree and bring to a simmer over medium heat. Cook for 1 minute, stirring constantly with a whisk, until thick. Add salt. Cut the butter into small pieces and gradually stir into the cream.

Step 4

Pour the cream into a bowl and cover with plastic wrap, pressing it against the surface of the cream. Cool and refrigerate for 2 hours.

Step 5

Preheat oven to 175 ° C. Combine flour, ground almonds, sugar and salt in a bowl. Place the butter in a saucepan and place over medium heat. Melt the butter, and then wait until it turns slightly brown and the nutty flavor appears, which will take about 5 minutes. Pour the butter into the flour mixture and stir.

Step 6

Place the dough in a rectangular tart dish and flatten with your hands. Place in preheated oven and bake for about 25 minutes, until lightly golden brown. Cool the base on a wire rack, then gently remove from the mold.

Step 7