Raspberry Walnut Tart

Serves: —

dessert european walnut

Ingredients

Biscuit

  • 90 g Unsalted butter
  • 60 g Powdered sugar
  • 45 g Whole egg
  • 150 g Flour
  • 19 g Cocoa powder

Almond Cream

  • 100 g Unsalted butter
  • 100 g Powdered sugar
  • 100 g Whole egg
  • 100 g Almond powder
  • 100 g Roasted walnuts (10 minutes at 160°C)
  • simple syrup
  • raspberry jam

Instructions

Biscuit

  1. Cream the butter and mix in the powdered sugar.
  2. Beat the whole egg. Add the beaten eggs into the batter in a few additions.
  3. Pour the flour mixture into the batter. Wrap in plastic wrap and refrigerate for at least 3 hours. Already shape into more or less circle.
  4. Butter the mold and keep it in the refrigerator.
  5. Roll out the dough to a thickness of 3 mm, poke holes in it with a fork, and let it rest in the refrigerator.

Almond Cream

  1. Knead the butter and mix in the powdered sugar.
  2. Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts.
  3. Spread a thin layer on the tart.
  4. Spread the raspberry jam.
  5. Pour the almond cream over the puree, fill with walnuts and level the surface.
  6. Add some simple syrup.
  7. Preheat the oven to 180°C, then lower the temperature to 170°C and bake for 40-45 minutes.