- 2 dl/0.8 cups plain flour
- 100g butter, chilled and cut into cubes
- 1 tbsp icing sugar
- 1 dl/0.4 cups caster sugar
- 100g butter, at room temperature
- 2 dl/0.8 cups almond meal
- 2 tbsp plain flour
- 1 egg
- 2 tbsp pistachio nuts, coarsely chopped
- 1/2 tbsp vanilla extract
- 1/2 tbsp French almond extract
- 15 fresh raspberries plus extra for serving
- icing sugar for serving
Vanilla ice cream
To make your pastry case, mix flour and icing sugar in a big bowl. Cut your butter into small cubes and add to the flour mixture. Rub it in using your fingertips. Add 1/2 tablespoons of cold water and knead lightly until you have a workable dough.
Using your hands, press the pastry into a 18cm round tart tin until it is completely covered with an even layer. Prick the base with a fork, cover with plastic wrap and place in the freezer for 30 minutes.
Preheat your oven to 200°C. Bake your pastry for 15 minutes or until golden.
Once your pastry case is baked and removed from the oven, lower the temperature to 160°C.
Using a hand whisk or an electric beater, whisk butter, almond meal and caster sugar until pale and creamy. Whisk in the egg, vanilla extract and French almond extract. Finish the filling off by adding flour and 1 tablespoon of chopped pistachio nuts. Mix until just combined.
Pour your almond filling into the pastry case and even the surface with the back of a spoon. Arrange your raspberries in a nice pattern by pressing them into the almond mixture. Bake in the oven for 45 minutes or until golden and firm.
Allow your tart to cool for at least 10 minutes before serving. Top it off with fresh raspberries, the remining pistachio nuts, dusted icing sugar and a big scoop of vanilla ice cream on the side.