Raspberry frangipane tart

Serving size: 4
Preparation time: 45 minutes
Cooking time: 20 minutes
Ingredients:

For the tart base:
90g unsalted butter at room temperature
50g icing sugar
50g ground almond
80g plain flour
1 pinch of salt

For the filling:
150g fresh raspberries
2 whole eggs
75g caster sugar
50ml double cream
50g ground almond

For the ganache:
150g 70% chocolate solid
100ml double cream
50g honey
20g butter at room temperature


Featured in:
March 2012

METHOD
To make the pastry, mix all the dry ingredients with the butter. Add the egg and work quickly. Wrap with cling film and refrigerate for 20 minutes.

Roll the pastry and layer four buttered and lightly floured tartlet cases. Pierce the base with a fork and blind bake for 5 minutes.

In a bowl, whisk the eggs and sugar until pale and fluffy. Add the cream and the ground almonds. Divide the raspberries between the four cases and pour the egg mix and bake at 180C for 8-10 minutes until golden in colour.

To make the ganache, place the cream with the honey in a pan and bring to sub boil. In a separate bowl, melt the chocolate, add the warm cream and mix gently. Add the butter and let it cool down completely before serving.



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