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Raspberry and almond tart

updated

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Ingredients for 1 servings:

  • 4 small cake bases (shortcrust pastry tartlets)
  • 1 pack of pudding powder, vanilla
  • 1 tbsp syrup (white chocolate syrup)
  • 500 ml milk
  • 2 tbsp sugar
  • 1 pack of white gelatin powder
  • 250 ml water
  • 200 g raspberries
  • 50 g almond flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the vanilla pudding according to the package instructions with 500 ml milk, 2 tablespoons sugar, and 2 tablespoons chocolate syrup. Let it cool for a few minutes, then spoon 1-2 tablespoons onto each shortcrust pastry layer with 1-2 tablespoons of vanilla pudding. Distribute the raspberries on top and sprinkle with almond flakes. Heat the gelatin powder with 250 ml water in a saucepan and then pour over the tartlets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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