Serves 8
Once I end up buying too many raspberries (and that happens often with a son who eats raspberries every day), this tart comes to my mind and I get an instant craving for it. It is delicious, refreshing, elegant and it goes perfectly with tea and coffee. The crust is a very simple one and it is being made in minutes. Maybe this is another reason I tend to make this tart more often than other desserts since I do not have to fuss much about the crust. The filling is full of citrusy aromas with a rather rough texture given by the almond flour. Once you refrigerate it, make sure you leave it at room temperature before you wish to serve it.
For the Crust
1 cup all-purpose flour
3 tbsp granulated sugar
115 g cold unsalted butter, cut into 6 cubes
1 tbsp lemon juice
A pinch of salt
For the Vanilla & Almond Filling
170 g unsalted butter, room temperature
½ cup granulated sugar
3 eggs
1 tsp pure vanilla extract
2 tbsp organic orange peel, finely grated
2 tbsp orange juice
190 g almond flour
Topping
¼ cup of Greek yogurt
fresh raspberries & blueberries
Making the crust:
Combine flour, sugar and salt in a food processor or mixer, and pulse until blended. Add butter and pulse until coarsely ground, followed by lemon juice. Pulse until the mixture begins to form a ball. Transfer to a clean surface and gather the mixture into a ball.
Remove the bottom of a 9-inch/23 cm ungreased round springform fluted pie pan. Place the ball in the center of the bottom of the pan, cover it with a sheet of parchment paper and using a rolling pin, press the dough to a ¼ inch/0.6 cm thick and about 12 inches/30 cm in diameter. Gently place the bottom of the pan back into its ring and start pressing the dough evenly up to the sides of the pan, trim and form a small lip on the edge of the pan. Prick crust with a fork to keep it from rising. Refrigerate while making the vanilla filling.
Preheat oven to 350°F/ 180°C.
Making the filling:
Using an electric mixer, beat the butter until creamy. Gradually add in sugar until light and fluffy, about 2 to 3 minutes.
Add eggs, one at a time, scraping down sides of the bowl, as necessary. Add vanilla extract, orange peel and orange juice. Gradually add in the ground almond flour at low speed until well combined. Pour mixture into pastry crust.
Bake until crust and filling are a deep golden colour and a toothpick inserted in the centre of the tart comes out clean, about 30 minutes. Remove to a rack to cool without unmolding the tart.
Once cool, spread the yogurt over the tart and garnish with raspberries, blueberries and a dust of icing sugar.
NOTE:
Do not substitute the Greek yogurt with a lighter one as you need the creamiest yogurt for the topping.
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