Raspberry & Butter-toasted Almond Tart

Name: Raspberry & Butter-toasted Almond Tart
Yield: Serves 8
Cuisine: Danish
Ingredients: 375 ml milk; 120 g unsalted butter; pure icing sugar, for dusting; 5 egg yolks from 60 g eggs; 90 g caster sugar; 35 g cornflour; 120 ml thickened cream [35% fat]; 2 punnets raspberries; 120 g blanched almonds, flaked; ½ vanilla bean

Preparation info

Serves
8

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

The inspiration for this wonderful tart comes from the Danish method of toasting almonds; actually it is quite sinful. The combination of crunchy pastry, vanilla crème pâtissière and raspberries topped with buttery almonds is amazingly delicious. I like to make this tart in a loose-bottomed, rectangular fluted tin measuring 34 x 10cm.

Ingredients

1 quantity Damien’s Pâte Sucrée, formed into a tart shell and baked
2 punnets raspberries
120 g

Oceania
Europe
Australia
France
Denmark
Pastry
Vegetarian
Pie
Mediterranean

Method

To make the crème pâtissière, put the milk into a small saucepan, then scrape out the seeds from the vanilla bean and add to the pan, along with the vanilla pod. Place over a low heat and bring slowly to the boil. Set aside.
Whisk together the egg yolks and sugar until pale and then beat in the flour.
Return the milk to the boil and beat it into the y