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Raspberry White Chocolate Frangipane Tart

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Servings: 1 tart (10" round)
Course: Dessert
Ingredients Method

Ingredients
  

Crust
  • 2 cups flour (all-purpose)
  • 1/2 cup sugar
  • 1/2 tsp kosher salt
  • 3/4 cups butter (cold)
  • 1 egg yolk
Frangipane
  • 1/2 cup butter (room temperature)
  • 1/2 cup sugar
  • 1 cup almond flour
  • 3 eggs
  • 1 Tbsp flour
  • 1 tsp vanilla
  • 1/4 tsp almond extract
Assembly
  • 30 g white chocolate (1 oz, cut in chunks)
  • 115 g fresh raspberries (4 oz)

Method
 

Crust
  1. Using a pastry cutter or food processor, mix together the flour, sugar, salt and butter, until the butter is cut into very small pieces. Add the egg yolk and vanilla, and mix by hand until the pastry starts to form up. Place the dough into a 10" tart tin with a loose base, pressing into the tin until a crust has been formed, and poke holes with a toothpick or skewer. Place in the fridge for an hour. Place pie weights onto the crust, and bake at 375ºF/190ºC for 20 minutes, then remove the weights and bake again for 5-10 minutes, or until golden brown. Cool.
Frangipane
  1. Cream butter and sugar together. Alternate adding parts of the almond flour with each egg. Mix in vanilla, almond extract and all-purpose flour.
Assembly
  1. Pour frangipane into cooled crust. Arrange raspberries and white chocolate into the frangipane. Bake at 350ºF/175ºC for 45-50 minutes. Cool, then serve.