Be Mine Valentine Raspberry Almond Tart

Makes one 6” tart

This Valentine’s recipe from Pastry Chef-Instructor Gary Wong celebrates the most romantic day of the year with luscious, red raspberries and sweet almonds. We can’t think of a better way to show your affection than making this at home.

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Equipment
One 6” tart ring or mold

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For the Almond Cream

Ingredients

• 2/3 cup icing sugar
• 1/3 cup butter, room temperature
• 1 large egg
• 3/4 cup almond powder
• 2 Tbsp all-purpose flour
• 1/8 tsp salt

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Instructions

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1. Soften butter and mix with icing sugar until homogenous, with a wooden spoon or paddle attachment on mixer
2. Add egg and mix until homogenous
3. Fold in sifted flour, almond powder and salt
4. Refrigerate until ready to use

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For the Sweet Dough

Ingredients

• 1/2 cup butter, room temperature
• 2/3 cup icing sugar
• 3 Tbsp almond powder
• 1 large egg
• 1 2/3 cup all-purpose flour

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Instructions

1. Mix softened butter, icing sugar and almond powder together with a wooden spoon or paddle attachment on mixer, until well combined
2. Add egg and mix until homogenous
3. Fold in sifted all-purpose flour
4. Allow to rest in refrigerator 3 hours, or overnight
5. Once chilled, rolled out to 3-4mm thickness, and line tart ring or tart mold
6. Let rest for a minimum of 60 minutes in refrigerator
7. Bake in a 320°F pre-heated oven for 12-15min, or until the tart shell is golden brown
8. Cool completely before final assembly. Pastry shell may be kept in an airtight box for up to 3 days

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For the Raspberry Whipped Cream

Ingredients

• 2/3 Cup whipping cream, chilled
• 1 1/2 Tbsp mascarpone
• 1 tsp freeze-dried raspberry powder
• 1/4 cup icing sugar

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Instructions

1. Combine all ingredients and whip with whisk until medium peaks form
2. Set aside in the fridge

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Assembly & Baking

Ingredients‍

• 8 oz. fresh raspberries
• 1-2 Tbsp raspberry jam

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Instructions

1. Fill the tart shell 2/3 full with Almond Cream.  Smooth the top and bake for in a pre-heated oven for 10 minutes at 320°F, or until lightly golden colored.  
2. Allow to cool to room temperature
3. Spread a thin layer of raspberry jam onto the surface of the almond cream
4. Arrange fresh raspberries and raspberry whipped cream on top

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