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.
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.
