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Raspberry & Butter-toasted Almond Tart
- Serves
8
- Difficulty
Medium
Published 2005
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 2 120 g
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
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