Tarte framboises crème d’amandes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber, while store-bought saves time

Prepare the sweet pastry by mixing together 125g of softened butter, 80g of icing sugar, 1 egg yolk, and 1/2 egg white. Gradually add 190 to 200g of all-purpose flour, 20g of almond powder, and a pinch of salt until a dough forms. Roll out the dough and fit it into a 18 to 20 cm tart ring or tart pan.

For the raspberry jam, combine 100g of fresh raspberries (or frozen) with 80g of granulated sugar and cook until thickened, or use store-bought raspberry jam.

Prepare the pastry cream by heating 250ml of whole milk with 1 tablespoon of vanilla. In a separate bowl, whisk together 2 egg yolks, 80g to 90g of granulated sugar, 30g of cornstarch, and 15g of flour. Gradually add the hot milk mixture to the egg mixture, then return to the heat and cook until thickened.

For the whipped cream, whip 150ml of heavy cream until stiff peaks form.

Make the almond cream by creaming together 50g of softened butter, 50g of granulated sugar, and 50g of almond powder. Add 35g of beaten egg (equivalent to a small egg) and mix until smooth.

Assemble the tart by spreading the almond cream over the baked pastry, then top with the pastry cream, and finally decorate with the fresh raspberries.

Cooking Techniques

Equipment Needed

Dietary

Allergens