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Raspberry Almond Tart with Vanilla Ice Cream
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2 tablespoons ice water
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon almond extract
- 8 scoops of vanilla ice cream
Instructions
- In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Pulse to mix.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, and pulse until the dough comes together. If needed, add more ice water, 1 teaspoon at a time.
- Turn the dough out onto a lightly floured surface and knead gently to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a medium bowl, gently toss together 2 cups fresh raspberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, and 1/2 teaspoon almond extract. Set aside.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess overhang.
- Arrange the raspberry mixture in the tart shell, spreading it out evenly.
- Bake the tart for 35-40 minutes, or until the crust is golden and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Allow the tart to cool for at least 15 minutes before slicing.
- Serve each slice of raspberry almond tart with a scoop of vanilla ice cream on top.
- Enjoy this delightful Raspberry Almond Tart with a scoop of creamy vanilla ice cream!
The Raspberry Almond Tart is a classic dessert that has been enjoyed for centuries. This delectable treat features a buttery almond crust filled with a luscious raspberry filling and topped with sliced almonds. The addition of a scoop of creamy vanilla ice cream takes this dessert to the next level, creating a perfect balance of sweet and tart flavors. Originating in France, this elegant dessert has become a staple in patisseries around the world. Renowned chefs such as Pierre Hermé and Gaston Lenôtre have put their own unique spin on this timeless recipe, elevating it to new heights of culinary perfection. For the best Raspberry Almond Tart with a scoop of vanilla ice cream, head to Paris, where you can indulge in this divine dessert at renowned patisseries such as Ladurée or Pierre Hermé. The key to a perfect tart lies in using fresh, ripe raspberries and high-quality almonds to achieve a harmonious blend of flavors and textures. Alternatively, for a fun twist on the classic recipe, consider adding a layer of pastry cream or a drizzle of raspberry coulis to enhance the overall indulgence of this delightful dessert. Whether enjoyed in a quaint Parisian café or homemade in your own kitchen, the Raspberry Almond Tart with a scoop of vanilla ice cream is sure to delight your taste buds with its irresistible combination of flavors.
70 min
8
320 calories
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