{"id":15906,"date":"2018-06-13T10:49:29","date_gmt":"2018-06-13T08:49:29","guid":{"rendered":"https:\/\/bake-street.com\/?p=15906"},"modified":"2026-04-08T12:28:57","modified_gmt":"2026-04-08T10:28:57","slug":"raspberry-strawberry-and-almond-cream-tart","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/raspberry-strawberry-and-almond-cream-tart\/","title":{"rendered":"Raspberry, strawberry and almond cream tart"},"content":{"rendered":"

As you can see, I’m in pie mode again. I believe that as soon as the first rays of sunshine come out, there is an urgent need in me to prepare recipes made with fruits and vegetables. Although I must admit that I had been looking forward to preparing this raspberry, strawberry and almond cream tart<\/strong>\u00a0for several months.<\/p>\n

Surely you know the famous raspberry cake, tarte aux framboises<\/em>, by Cyril Lignac<\/a><\/strong>, which is the tart on which I have based myself to give rise to the one I am leaving you today<\/strong>. It is made in a crown format instead of the traditional round cake. And I was really looking forward to trying this kind of format. It’s different and it looks really attractive. For the filling we will elaborate a cream of almonds with rum, a cream of raspberries and mascarpone and decorate with fruits and a cream panna cotta.<\/p>\n

<\/p>\n

\"Tarta <\/picture><\/div>\n
Creating the cake.<\/h5>\n

To make this cake we will not need a special pan<\/strong>, which is something very common to think about when we see it. All we need is a 24.5 cm diameter ring pastry (or similar) and a 6 cm diameter inner ring. Both metallic. The latter may vary in diameter and be slightly larger. In my case, I had this one and another one with a larger diameter that would leave me a very small cake…<\/p>\n

The process for carrying it out is quite simple. We will prepare our p\u00e2te sucr\u00e9e<\/em> (the recipe I always use in my tarts), stretch and let it cool very well. We cut with the big ring, leaving it in place, and we make another central cut with the smaller ring. Remove the inner circle and place the ring in the hole.<\/p>\n

We will cut strips to create the edge of the tart, both large and small, and refrigerate it again to harden. Finally we cut the excess dough with a knife to leave a smooth finish.<\/p>\n

Now we’ll just have to bake it,\u00a0 just like we always do. When it comes to placing the paper and weights it will be a little more laborious than on a round tart, but nothing you can’t do with a little patience \ud83d\ude09<\/p>\n

Fillings.<\/h5>\n

The tart consists of two types of filling: an almond cream and a raspberry cream<\/strong>. I have to say that the combination is really fantastic. Much more than I could ever have imagined.<\/p>\n

First bake the almond cream on top of the p\u00e2te sucr\u00e9e<\/em>, leave to cool and decorate with the raspberry cream. Both processes are as simple as mixing, so you don’t have to do long processes to get the result. One of the things I have modified, for simplicity, is the use of raspberry jam instead of raspberry puree. Both for mascarpone cream and to fill the inside of some raspberries.<\/p>\n

Decoration.<\/h5>\n

Surely many of you know\u00a0Maja Chocolat<\/a>, she is a woman with an exquisite elegance<\/strong>. She makes authentic works of art with an incredible taste when it comes to preparing and making sweets. Since I met her virtually a long time ago, I have never stopped following her work. She usually uses a lot of semi-spheres to decorate the surface of her cakes and that was something I had to do. And the time has come.<\/p>\n

In my case I prepared a cream panna cotta to decorate the surface. I presented it in this silicone mold<\/a>. We make the panna cotta, pour it into the mold and refrigerate it until it curdles. The texture I have given it is creamy, so to demould it without breaking it we will have to freeze it and then we will be able to demould it cleanly.<\/p>\n

We put it on the cake and that’s it. It will take very little time to unfreeze. Then we finish decorating the cake with raspberries, strawberries and some small basil leaves.<\/p>\n

\"Tarta <\/picture><\/div>\n","protected":false},"excerpt":{"rendered":"

As you can see, I’m in pie mode again. I believe that as soon as the first rays of sunshine come out, there is an urgent need in me to prepare recipes made with fruits and vegetables. Although I must admit that I had been looking forward to preparing this raspberry, strawberry and almond cream […]<\/p>\n","protected":false},"author":2,"featured_media":15909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[808,602],"tags":[653,671,577,764,718],"class_list":["post-15906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-tarts-pies","tag-almonds","tag-basil","tag-breakfast","tag-raspberry","tag-strawberry"],"yoast_head":"\nRaspberry, strawberry and almond cream tart - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Raspberry, strawberry and almond cream tart. 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