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Raspberries and cream tart with fresh raspberries on a wooden board
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5 from 1 vote

Raspberry Tarte with Almond Shortbread Crust

Prep Time30 minutes
Cook Time50 minutes
Resting Time1 hour
Total Time2 hours 20 minutes
Course: Dessert
Author: the town tarte

Ingredients

For the Almond Crust

  • 1/4 cup whole raw almonds
  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/3 cup powdered sugar
  • 1/2 cup cold butter cut into cubes
  • 1/2 tsp vanilla extract
  • 1 whole egg

Raspberrry Custard Filling

  • 12 oz frozen raspberries 1 package thawed
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 zest of 1 lemon
  • 8 egg yolks

Instructions

For the Crust

  • Place the almonds in the bowl of a food processor with a steel blade and pulse until they are finely minced but not ground. Then add the flour, salt, and sugar. Pulse a few times to combine. Add the cold butter and pulse until mealy. Add the vanilla and egg and pulse until just incorporated but still crumbly.
    Dump the dough onto a floured surface and quickly work into flat disc. Wrap in plastic and place it in the fridge to rest for 1 hour.
    Remove from the fridge and allow to soften up for few minutes before trying to roll it out. Roll the dough out to a circle wide enough to fit the bottom of a tart pan plus a couple inches to account for the walls. Carefully lift the dough into a false bottom tarte pan and gently use your fingers to fit. Be careful not to stretch it. Remove any excess. Prick the bottom of the dough with the tines of a fork and place in the freezer for 15 minutes.
    Preheat oven to 350. Remove crust from freezer and immediately place in the oven on a sheet tray and bake for 20 minutes.

Filling the Tarte

  • Whisk egg yolks in medium bowl and set aside.
    Pour the thawed raspberries and granulated sugar into a medium saucepan. Bring to a simmer and continue to simmer for about 10 minutes while continuously stirring until very well reduced and resembles a jam. Add the milk, cream, vanilla, salt and lemon zest and bring just to a simmer.
    Using a ladle or measuring cup, slowly drizzle about a third of the hot milk, raspberry mixture into the yolks while whisking. Then pour the egg yolk mixture into the saucepan witht the remaing milk, raspberry mixture. Whisk until the custard reaches 165 degrees.
    Pour the custard through a fine strainer into a bowl to remove any seeds, zest. You will have to use a whisk or spoon to actually push it through. Pour the strained custard into the par-baked tart crust and place in the 350 degree preheated oven and bake for 20 to 25 minutes until the custard is just set. Remove and allow to cool completely and top with fresh raspberries.