Hubby loves raspberry tart.
In Chef Chris’ Raspberry Tart, I tell you just how much he loves it.
I make it every year for his birthday, but this year he is on a gluten-free diet so I revised the recipe and made it without gluten. Without grains to be exact.
It may be his new favorite dessert!
“Every year on your birthday, you get a chance to start new.” -Sammy Hagar
Raspberry Tart sans Gluten
1 cup almond flour
1/4 cup hazelnut flour
1/4 tsp salt
6 T confectioners (powdered) sugar, divided
8 T chilled butter (one stick) cut into pieces
8 oz marscapone
1 T unsweetened almond milk
3 punnets fresh raspberries
Special equipment: 10″ fluted french tart pan with removable bottom.
Preheat oven to 350 degrees.
Put flours, salt and 3 T powdered sugar in a food processor and pulse a few times.
With processor running, add butter one tablespoon at a time.
Process until dough comes together and all the butter is incorporated. (The “dough” actually seems more like a batter and is VERY sticky.)
Scrape dough into the tart pan and press to sides with your hands. It helps to refrigerate the dough in the pan for 15 minutes and it will be easier to press out.
Press dough with fingers and palms into a 10” tart pan. Prick dough 5-6 times with a fork.
Bake blind for about 13-15 minutes at 350 degrees or until lightly browned. If it puffs up in spots and is still puffy when resting, press it down with your palms. Cool completely.
In a bowl, cream the marscapone and milk until smooth.
Sift in 3 T of powdered sugar and mix well.
More sugar or cream can be added until the consistency and taste are to your liking. It should be thick but easily spreadable.
Spread marscapone mixture evenly on top of the cooled tart shell all the way to the edges.
Carefully place fresh raspberries on top of the tart one berry at a time until all cream is covered.
If you are in a hurry, raspberries can be sprinkled over the cream, using more berries and mounding them up for a rustic looking tart. Either way is beautiful and delicious.