Open in Cookpad AppCooking Instructions
- 1
Make sweet shortcrust pastry:
Beat butter, icing sugar, salt and vanilla with an electric mixer until just combined. Add eggs and beat well.
- 2
Add ground almonds and mix well. Add flour and fold through completely. Using a scraper, mix until a smooth dough is formed.
- 3
Place dough on a non stick baking mat or parchment paper. Cover with baking paper and roll out into 3 - 5 mm thick sheet.
- 4
Transfer to a tray and refrigerate for about 30 minutes.
- 5
Remove baking paper and place dough into 20 cm fluted tart tin with a removable base. Press dough gently into tin without stretching it.
- 6
Roll a rolling pin over the top of the tin to remove excess dough. Prick dough with a fork and let rest for 5 minutes in a freezer.
- 7
Preheat oven to 180ºC. Place some parchment paper over the dough. Place baking weights into the tart tin and bake for 20 minutes.
Remove weights and parchment paper when the pastry just begins to colour around the edges and continue baking for another 10 minutes until light and golden brown.
Remove from the heat and leave to cool on a wire rack.
- 8
Make pastry cream:
Scraps the vanilla seeds. Place milk, vanilla seeds in a saucepan and bring to a boil.
- 9
Sift flour and corn flour together twice.
In a clean bowl, beat the egg yolks and sugar until pale.
Add flour mixture and mix well.
- 10
Add hot milk and fold through. Pour the mixture into saucepan. Bring to a boil over high heat, stirring constantly until mixture is smooth and glossy. Remove from the heat and stir in butter. Mix well.
- 11
Transfer pastry cream to a bowl. Cover with cling film and place in a freezer to cool.
Before use, gently beat cream with an electric mixer until smooth and creamy. Add Kirsch and mix well.
Place cream in a piping bag fitted with 1 cm round piping tip. Set aside.
- 12
Make raspberry cream:
Combine sugar and cornflour. Add raspberry puree and sugar mixture to a saucepan and mix throughly. Bring to a boil over medium high heat, stirring constantly until mixture is thick.
Remove from heat. Transfer raspberry cream to a bowl and leave them to cool.
- 13
Pour raspberry cream in tart shell and spread evenly. Pipe pastry cream over and arrange berries on top.
- 14
Enjoy
- 15
- 16
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!
Read more Similar Recipes
Our Family's Favorite Pear and Almond Tart
I figured up how to make a crispy short crust pastry without a pastry board.-Do not let your batter separate at Step 2. If your batter separates, add just a tiny amount of sifted flour to bring it all together.-Use the leftover eggs from making the pastry for making the almond cream. For two no. 5 tart tins (15 cm [5.9 in] in diameter, about 5-6 servings). Recipe by mikkyan
Tart au citron
Red Berry Crumble Tart
I wanted to make a tart using vibrant cranberries and raspberries.You can use sweetened framboise sauce (raspberry sauce) instead of frozen strawberries. In that case, omit the sugar and lemon juice and simply mix the cranberries with the sauce. One large sized egg is probably enough to take care of both the tart crust and the almond cream. Recipe by Nana mama chan
Mango Frangipane Tart | Gorgeous Orange Yellow Tart
How to make a Lovely Tropical Tart! It must be a dessert centerpiece. You should try it. I'm sure your family and friends will love it.
Dark Chocolate Tart with orange flavor - my favorite😋
This is especially tempting to chocolate lover like me😋. Try this out, it is absolutely irresistible🥰.#WCD
Tarte aux Poire (Pear Tart)
I used to often make pear tarts using canned pears, and was asked by my family to make them again. When I used this season's pears, it turned out more tasty than I expected.For the custard cream, you can use just 1 egg, or add the remaining 1/2 egg from the pastry dough.Adjust the amount of sugar depending on the sweetness of your pears.Substitute with canned pears or your choice of seasonal fruit.Chill in the refrigerator before serving. Recipe by sugar roll
Cheese Custard Fruit Tart
A while ago, I made a cherry tart. Cheese custard really is the best. This time, I changed the pan and topped with a ton of fruit.Even if you don't use vanilla beans, it tastes good. There will be leftover cheese custard. It goes well with bread or cookies. Recipe by ko-ko
Strawberry Tart
Super delicious
elissar khoury 
Translated from Cookpad Lebanon
Impressive Pastry Cream Fruit Tart!
Well I love fruit tarts and this recipe really works for me. I made these for Mother’s Day!Use any fruits you want!
Vickys Frangipane Tart Tray Bake, GF DF EF SF
I adore frangipanes and I've been meaning to upload this recipe for a while. Pear and raspberry frangipane is my absolute favourite dessert, these are more a handy nibble!
Lemon Curd Tart
sour-sweet and very smooth lemon tart
Cherry Almond Crumble Tart
Every year, I make cherry compote, so this year I tried making this tart.Please adjust the baking temperature and times according to your oven. Please use your desired amount of cherries. This time, I used a lot, so I only had 6 leftover for decorating the top. Recipe by Pu-kosan
Sweet Pastry For Tart Crust (Pâte Sucrée)
This is a really basic baking recipe. Blind bake it and fill it with an appareil a creme d'amande (almond cream) the variations are endless.The only key point is not to mix the dough too much after adding the flour. Recipe by Keikake
Apple Tart with Salted Caramel Cream
Translated from Cookpad France
Matcha Chocolate Amandine Tart
I love amandines, so I'm creating different versions.I love matcha sweets!The taste is mildly bitter, so even children who don't like bitter matcha cookies will like this.If you don't roast the almonds before baking, they'll absorb the moisture and color of the cream.The dough is allowed to rest to prevent it from expanding. Recipe by narimi mama
Chocolate Amandine (Tart)
Before, I made this using a cookie crust and adding walnuts and pine nuts to chocolate cream. To simplify, I made this amandine chocolate version. Rather than using apricot jam, I used orange-like marmalade jam for a glossy finish.The tart is chilled throughout the process to prevent it from expanding.If you use powdered sugar for the cookie crust, it will be crispy. You can also grind some granulated sugar up with an electric mixer. If you add the granulated sugar as-is, it will be difficult to incorporate smoothly into the dough. If you use castor sugar, it will be moist. Recipe by narimi mama
Egg Tarts
I had a craving for these, since I hadn't made them in awhile. Eating them piping hot is the cook's prerogative It made me blissfully happy ! This said by someone who ate 5 while she was supposed to be on a diet ...Please refer to the notes on how to make the pie crust. Adjust the cooking time for the custard according to your microwave. (Be careful not to overcook it.) Recipe by Yukiline
Pineapple Tart
As you already know that I am not a fan of the pineapple tart. This is my humble version. Can you imagine that I had been planning to make this for about a year? I am glad that my idea had finally come to a fruition. It is very fulfilling to accomplish a goal whether it will be a success or a failure. It is the process which I had fallen in love with.This consist of a chocolate tart with a marzipan and pineapple jam fillings. I really love marzipan. It is probably my top 3 desserts ingredients, aside from chocolate and lemon. The tart is topped with a frozen mousse. Yes, a frozen pineapple mousse glazed with a white chocolate based mirror-effect syrup. I decided to add some decoration with some small mint leaves and dark chocolate shavings.Yes, this takes massive amount of time and effort, but as soon as you see the end results, it is all worth it. It is even more rewarding when you see the smiles of those whom you served these to. My daughters commented this is like heaven. I hope you will not be intimidated to give this recipe a try, cos if a geezer like me can do this, so can anyone. Let's get started with the recipe.
Vanilla cream strawberry tart
Crust recipe is from the wonderful youtube channel "Cooking with dog"You can add a bit of sugar to the mixture to make the crust sweeter if you like.I think the results for this recipe are good because it's easy to make, tasty and the presentation is beautiful.
Lemon Ricotta Tart
This crispy dough adds a nice texture to this tart and it is a perfect combination with the soft, creamy lemon and vanilla flavored filling
Jasmine Pear Tart
I made this when pears were in season.Be careful not to incorporate too much air into the almond cream or it will expand when baking. Add some water to the apricot jam and bring it to a boil to make it easy to brush onto the tart. If you don't have any canned pears, you can also use pear compote. Recipe by cherry
Lemon cheese tart
Simmered Chestnut Tart
I tried adding chestnuts to a basic crust recipe.The baking time and temperature may vary between ovens.The written times and temperatures are just guidelines.My recommended tart crust is one made with powdered sugar (it melts in your mouth). You could also try using powdered sugar in place of granulated sugar in any crust recipes you already have. Recipe by Grue
Vickys Salted Caramel Tart, GF DF EF SF NF
Coconut milk will work here but you won't get a firm set like you will with coconut cream. The hint of coconut is there but if you add some vanilla extract you can disguise it completely
Strawberry Tart
I made my first ever tart for a friend's birthday.Alter the oven settings to brown the tart to your liking.If you have leftover crust dough, bake them into cookies.Strain the custard twice for a nice, smooth texture.I suggest a firm consistency for the custard.Apricot jam makes a good nappage. Recipe by kentarou10
Fruit Tart
I prepared this one for my boyfriend's birthday this year and everybody approved it, even the kids!
Sponge Cake Tart Base
German fruit tarts are made with this kind of tender base.None. Recipe by NANA617
Pineapple tart
Tart with caramelized pineapple
Strawberry Amandine Tart
I made this by adapting a Chocolate Amandine recipe I like. Strawberries and almonds combine so well.The chilling time is so that the tart doesn't expand while baking.If you use powdered sugar for the cookie crust, it will be crispy. You can also grind some granulated sugar up with an electric mixer If you add the granulated sugar as-is, it will be difficult to incorporate smoothly into the dough. If you use caster sugar, it will be moist. Recipe by narimi mama
Cheesecake Tart with Yellow Peaches
I was looking up ways to prepare tart crusts, when I came across a recipe for apricot cheesecake. I decided to make my own version with yellow peaches instead.The cream cheese will be easier to soften and mix if you let it return to room temperature beforehand. Recipe by maru723
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/17090015
Comments (3)