Raspberry Tart

Raspberry tart with chocolate base and almond cream.

When I was in Hong Kong, I love to eat the strawberry tart from MAXIMS.

I think fruits with chocolates and custard cream are a great combination.

Next time, I will make a version with other kind of berries :) 

Recipe: 

Crust

40g Icing sugar

100g Butter

1 spoon of milk

1.5g salt

170g flour

Almond Cream

200g Icing sugar

200g Butter

20g Corn Starch

200g Almond powder

80g egg

Rum (optional)

Some Melted chocolates & raspberries

----------------------------------------------------------------------------------

Steps:

Crust

1. Blend the butter and icing sugar well;

2. Add in the milk and mix it;

3. Add in the flour and salt which is sieved, and mix it;

4. Place the crust into the mold, prick some holes with a fork on it;

5. Bake at 180C for 15~20 mins;

6. Cool it down.

Chocolate

1. Chop the chocolate into small pieces and melt it.

2. Place the melted chocolate into the baked crust, refrigerate it for 30 mins.

Almond Cream

1. Mix the soften butter and icing sugar well;

2. Add in the almond powder;

3. Add in the corn starch, mix it until it becomes sandy mass;

4. Add in the eggs and mix it well;

5. Add in Rum, mix it, and refrigerate it for 15 mins.