Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/raspberry-and-almond-tart/
Home
Recipes
Raspberry and Almond Tart
Back
Raspberry and Almond Tart
25 Mins
Prep time
60 Mins
Cooking time
Serves
10
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
1 cup flour
½ cup corn flour
1/3 cup caster sugar
¼ cup ground almonds
¼ teaspoon baking powder
125g butter, chopped
1 egg, lightly beaten
1 cup PHILADELPHIA Cream for Desserts, double cream alternative
½ cup caster sugar, extra
3 eggs, extra, lightly beaten
60g butter, extra, melted
2 tablespoons flour, extra
Finely grated rind of 1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla essence
1½ cups raspberries, fresh or frozen
How to make it
PLACE the flours, sugar, almonds, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine.
TURN onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes.
ROLL out pastry on a floured surface to line a 26cm round fluted tart pan with a removable base. Use a fork to prick the base well.
BAKE in a hot oven 200
°
C for 10 minutes, reduce the heat to 180
°
C and cook for 10 minutes more or until lightly golden.
BEAT together the PHILLY and extra sugar until smooth. Stir through the cream, extra eggs, melted butter, extra flour, lemon and vanilla. Pour into the pastry case. Scatter the raspberries over the Philly mixture.
BAKE in a moderate oven 150
°
C for 40 minutes or until golden and set. Cool in the pan before removing.
Recipe or Meal Type
Desserts |
Entertaining
Cuisines
Baking
More recipes you will love
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath