Servings: cake
Raspberry Tart with Almond Filling and Nutella
My take on a delicious raspberry tart à la a classic strawberry tart. It has an almond filling, vanilla cream, Nutella, and fresh strawberries.
Equipment
- Sous Vide
- Cutting Board
- Knife
- Bowl
- Oven
- Ovenproof dish
Ingredients
Shortcrust Pastry
- 125 gram Butter
- 230 gram Flour
- 60 gram Powdered Sugar
- 1 pcs. Egg
Mazarin Mass
- 100 gram Marzipan
- 100 gram Butter soft
- 100 gram Sugar
- 1 pcs. Egg
- 25 gram Flour
Vanilla Cream
- 1 brev/sachet Cake Cream
- 400 gram Milk
- 200 gram Whipping Cream
Other Than That
- 100 gram Nutella or dark chocolate
- 1 package Raspberry or strawberries
Instructions
- Start by making the shortcrust pastry.
- Mix the flour and powdered sugar together.
- Crumble the soft butter into the mixture with your hands until it becomes crumbly.
- Add the egg and quickly gather the dough into a firm, soft dough.
- Chill it in the fridge for 1 hour.
- Then roll out the dough between two sheets of baking paper and place it in a tart pan or springform pan of 23-24 cm.
- Prick holes in the dough and make the almond filling.
- Mix butter, grated marzipan, and sugar together.
- Add the egg and mix well.
- Fold in the flour and pour the mixture over the tart dough.
- Bake at 200 degrees Celsius (392 degrees Fahrenheit) for about 20 minutes until it is lightly golden.
- Remove the tart and let it cool completely.
- Melt dark chocolate or Nutella and spread it on the cake.
- Chill the cake and prepare the cake cream following the package instructions.
- Whip the cream and fold it into the cake cream.
- Spread the cream on the cake or put it in a piping bag.
- Decorate with halved strawberries or raspberries.
- Optionally, sprinkle with powdered sugar.
- Enjoy