Raspberry Frangipane Tart

Raspberry Frangipane Tart
25 Mins
Prep time
70 Mins
Cooking time
Serves 10

What you need

  • 1 1/2 cups flour
  • 2 tablespoons caster sugar
  • 140g butter, chopped and chilled
  • 2 teaspoons water
  • 125g butter, extra, softened
  • 125g PHILADELPHIA Block Light Cream Cheese, softened
  • 1/2 cup caster sugar, extra
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 1 1/3 cups ground almonds
  • 1 cup fresh or frozen raspberries
  • 1/4 cup flaked almonds
  • Cream, to serve

How to make it

  1. COMBINE the flour, sugar and butter in a food processor and process until mixture resembles breadcrumbs. Add the water and pulse to combine. Gently knead until smooth. Wrap and chill for 30 minutes.
  2. ROLL out the pastry between 2 sheets of baking paper to line a lightly greased 33cm x 9cm rectangular fluted tart pan with a removable base. Prick well with a fork and bake in a moderately hot oven 190°C for 10 minutes or until lightly golden.
  3. BEAT the extra butter, PHILLY, extra sugar and vanilla with an electric mixer until smooth. Beat in the eggs, fold through the almonds, then pour into the prepared base. Sprinkle over the raspberries and flaked almonds.
  4. BAKE in a moderately slow oven 150°C for 50-60 minutes or until set. Allow to cool before removing from the pan.
  5. SLICE and place on serving plates with a dollop of cream. Serve immediately.