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RASPBERRY LINZER TART

Jan 11, 2017

MANGIA’s recipe on how to prepare a Raspberry Tart.

Ingredients

Crust and Piping:

  • 1 cup almond flour
  • ½ cup crumbled vanilla sponge cake
  • ⅔ cup sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • 1 tbsp. butter
  • 2 large egg yolks
  • 1 tsp. vanilla extract
  • 1 tbsp. grated orange zest

Raspberry Filling: (or use store bought jam)

  • 2 cups fresh raspberries
  • ½ – 1 cup of granulated sugar
  • 2 tsp. cornstarch

raspberry tart recipe

raspberry tart recipe

Preparation

  • Mix butter and sugar until creamy in standing mixer, about 10 mins.
  • Add eggs, almond flour, baking powder and vanilla extract, mix for another 5 mins.
  • Separate the batter in two parts, mix half with the vanilla sponge cake and orange zest
  • Press the batter and sponge cake mixture  into tart tin with removable bottom, set aside.
  • Place the rest of the batter into a pastry bag, set aside.
  • Cook down the raspberries on a medium heat in a low sauce pan, add sugar to desired sweetness, add the cornstarch to thicken.
  • Fill the tart tin with a layer raspberry filling and sprinkle the orange zest onto the filling.
  • Use the batter in the piping bag to create a lattice design.
  • Bake at 350 for 30-40 minutes until crust is golden brown.

raspberry tart recipe

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