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.
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.
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.
Preheat the oven to 170°C, static heat.
Roll out the dough to a thickness of 3 cm and fit it into the tartlet molds. Distribute the almond cream inside.
Bake for 25-30 minutes or until the tarts are golden. Let cool slightly, then unmold and allow to cool completely.
Prepare the whipped cream. In a bowl, whip the cold liquid cream until it forms peaks, adding the powdered sugar and vanilla extract.
Add the stabilizer and blend a little to incorporate it well. Place in a piping bag fitted with a star nozzle.
Spread the surface of the tarts with jam and pipe a large swirl of whipped cream in the center.
Place the raspberries around the whipped cream and sprinkle with coarsely chopped hazelnuts.
To finish, keep refrigerated before serving.
0 servings
7
TH 
EN