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Baking Dish – Tarts – Sweet And Savoury (Part 11) - Raspberry, Almond and Sour Cream Tart with Sugared Almonds

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Raspberry, Almond and Sour Cream Tart with Sugared Almonds

Raspberry, Almond and Sour Cream Tart with Sugared Almonds

Ingredients

·         1 x recipe sweet shortcrust pastry (see page 134) or 300 grams bought sweet shortcrust pastry

Filling

·         1/3 cup sour cream

·         ¼ cup melted butter

·         2 eggs

·         1 egg yolk

·         70 grams ground almonds

·         ½ cup caster sugar

·         1 teaspoon vanilla extract

·         1½ cups frozen raspberries

Sugared almonds

·         ¼ cup caster sugar

·         1 egg white

·         ½ cup sliced almonds

·         35 cm x 10 cm rectangular tart tin with removable base

Recipe

Preheat the oven to 200˚C. Roll the pastry out on a lightly floured bench and line the tart tin. Refrigerate or freeze until firm. Bake the tart blind for 20 minutes, then remove the baking beans and paper. Reduce the oven to 170˚C and bake for a further 5 minutes. Cool.

Description: Gently whisk all the ingredients except the raspberries in a bowl

Gently whisk all the ingredients except the raspberries in a bowl

Filling: Gently whisk all the ingredients except the raspberries in a bowl. Pour into the tart shell and dot the raspberries over the top but don’t press them into the mixture. Bake for 25 minutes or until the filling is golden and just firm to the touch.

Sugared almonds: Preheat the oven to 180˚C. Combine the sugar and egg white in a bowl. Don’t whisk the egg white. Gently stir in the almonds until well coated. Spread the mixture in a thin layer onto a lined baking tray and bake, turning every few minutes, until golden. The mixture will puff up. Leave to cool on the tray then break into small pieces and store in an airtight container.

To serve: Place the tart on a serving platter and scatter with some of the sugared almonds. Dust with icing sugar and serve the remaining sugared almonds separately.

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