Nutrition Facts
7 servings
7
Recipe for Almond Tartlets with Raspberries and Whipped Cream
Today I propose almond tarts with raspberries. They consist of a sweet pastry with hazelnuts (or almonds), an almond cream, whipped cream, and fresh raspberries. A delightful treat to please your loved ones.
Sweet pastry dough
130 butter at room temperature
100 Icing sugar
1 Medium egg
50 hazelnut (or almond) flour
220 flour (or a little more if needed)
Almond cream
150 soft butter
150 powdered sugar
3 Egg
1 vanilla extract
150 Ground almond
2 Cornstarch
Whipped cream
300 cold heavy cream, with at least 30% fat content
50 Icing sugar
1 vanilla extract
In addition
200 raspberry jam
375 fresh raspberry
coarsely chopped hazelnuts or almonds for decoration
Directions
1
Prepare the dough. In a bowl, cream the butter and powdered sugar with a spatula to soften it. Add the egg and mix well to incorporate. Then do the same with the nut powder. Add the flour and mix until a smooth dough is obtained, without overworking it. Wrap in plastic film and refrigerate for 1 hour.
2
Meanwhile, prepare the almond cream. In a bowl, mix the softened butter with the sugar. Add the eggs one by one along with the vanilla extract, and mix a little each time to incorporate. Add the almond flour and cornstarch, and mix again until you achieve a smooth texture.
3
Preheat the oven to 170°C, static heat.
4
Roll out the dough to a thickness of 3 cm and fit it into the tartlet molds. Distribute the almond cream inside.
5
Bake for 25-30 minutes or until the tarts are golden. Let cool slightly, then unmold and allow to cool completely.
6
Prepare the whipped cream. In a bowl, whip the cold liquid cream until it forms peaks, adding the powdered sugar and vanilla extract.
7
Add the stabilizer and blend a little to incorporate it well. Place in a piping bag fitted with a star nozzle.
8
Spread the surface of the tarts with jam and pipe a large swirl of whipped cream in the center.
9
Place the raspberries around the whipped cream and sprinkle with coarsely chopped hazelnuts.
10
To finish, keep refrigerated before serving.
Ingredients
Sweet pastry dough
130 butter at room temperature
100 Icing sugar
1 Medium egg
50 hazelnut (or almond) flour
220 flour (or a little more if needed)
Almond cream
150 soft butter
150 powdered sugar
3 Egg
1 vanilla extract
150 Ground almond
2 Cornstarch
Whipped cream
300 cold heavy cream, with at least 30% fat content
50 Icing sugar
1 vanilla extract
In addition
200 raspberry jam
375 fresh raspberry
coarsely chopped hazelnuts or almonds for decoration
Directions
Directions
1
Prepare the dough. In a bowl, cream the butter and powdered sugar with a spatula to soften it. Add the egg and mix well to incorporate. Then do the same with the nut powder. Add the flour and mix until a smooth dough is obtained, without overworking it. Wrap in plastic film and refrigerate for 1 hour.
2
Meanwhile, prepare the almond cream. In a bowl, mix the softened butter with the sugar. Add the eggs one by one along with the vanilla extract, and mix a little each time to incorporate. Add the almond flour and cornstarch, and mix again until you achieve a smooth texture.
3
Preheat the oven to 170°C, static heat.
4
Roll out the dough to a thickness of 3 cm and fit it into the tartlet molds. Distribute the almond cream inside.
5
Bake for 25-30 minutes or until the tarts are golden. Let cool slightly, then unmold and allow to cool completely.
6
Prepare the whipped cream. In a bowl, whip the cold liquid cream until it forms peaks, adding the powdered sugar and vanilla extract.
7
Add the stabilizer and blend a little to incorporate it well. Place in a piping bag fitted with a star nozzle.
8
Spread the surface of the tarts with jam and pipe a large swirl of whipped cream in the center.
9
Place the raspberries around the whipped cream and sprinkle with coarsely chopped hazelnuts.
10
To finish, keep refrigerated before serving.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH