Raspberry and Strawberry Tart
Raspberry and Strawberry Tart
Ingredients
- ¾ cup (115 g) unbleached all-purpose flour
- ½ cup (65 g) ground almonds
- ¼ cup (35 g) icing sugar
- 1 tbsp lime zest, finely grated, plus more for serving
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup (55 g) cold unsalted butter, diced
- 1 egg
- ½ cup (125 ml) homemade or store-bought raspberry jam
- ½ cup (105 g) sugar
- ¼ cup (35 g) cornstarch
- 4 egg yolks
- 1 cup (250 ml) milk
- 1 cup (250 ml) 35% whipping cream
- ½ tsp (2.5 ml) vanilla
- ¼ cup (55 g) unsalted butter, diced
- 1 cup (250 ml) 35% whipping cream
- ¼ cup (55 g) sugar
- 3 cups (420 g) fresh strawberries, halved
- 1 cup (135 g) fresh raspberries, halved
Instructions
- In a food processor, blend the flour, ground almonds, icing sugar, lime zest, baking powder and salt. Add the butter and pulse until the mixture has a sandy texture. Add the egg and pulse again until the dough is moist but still crumbly. Press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1-inch (2.5 cm) deep tart pan with removable bottom. Prick the dough with a fork. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Bake the crust for 18 to 20 minutes or until nicely golden. Let cool completely, about 1 hour.
- Spread the raspberry jam over the cooled crust.
Raspberry and Strawberry Tart