Raspberry and Almond Tart

Raspberry and Almond Tart
25 Mins
Prep time
60 Mins
Cooking time
Serves 10

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

  1. 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.
  2. TURN onto a lightly floured surface and gently knead to form soft dough. Wrap in plastic wrap and chill for at least 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. BAKE in a moderate oven 150°C for 40 minutes or until golden and set. Cool in the pan before removing.