For those sweet tooth out there looking for something delicious to eat for dessert but yet refreshing, healthy and simple, this Raspberry Mint Tart recipe was created just for you. Combo heaven between vitamin C-rich raspberries, cooling pastry cream infused with mint leaves and nutty wonderful shortbread crust. What more could you ask for? Now, this is not just any kind of crust, we went for the nutty flavor of French Sablé Breton with a slight variation, which is much lighter. Arrange raspberries nicely on top is fancier, or just toss them is easier. Your choice.
Serves 4
1 cup all-purpose flour (125g)
1/2 cup almond flour (45g)
1/4 cup coconut sugar (30g)
1/2 butter stick, cold (50g)
1/2 tsp baking powder
1/4 tsp salt
2 egg yolks
1-2 tbsp water
1 cup almond milk + 1 tbsp extra
2 tbsp granulated sugar (25g)
5-10 fresh mint leaves
2 tbsp cornstarch
1 egg yolk
Fresh raspberries, about 50
1 tbsp Confectioners sugar
Fresh mint
1. Preheat oven to 325F (160C)
2. Simply, mix together flour, almond flour, coconut sugar in a large mixing bowl.
3. Cut cold butter into small cubes and toss them with the flour mixture. Use your fingers to break the butter into flour. The texture should feel like thick sand and should have no chunks of butter.
4. Add baking powder, salt. Roughly combine using a whisk.
5. Add egg yolks and depending how the dough comes together, add a tablespoon at a time to form a ball.
6. The dough doesn’t need to rest in the fridge. Just place it into a spring-form cake pan and press it down. Make sure to push and press some of the dough into the sides to create approximately 1/2 to 1 inch tall edges.
7. Place it in the oven and bake for 20-25 minutes at 325F (160C).
8. Remove from the oven and let cool completely before assembling the tart.
9. Place a small saucepan over medium-high heat and add 1 cup of almond milk and sugar. Whisk until the sugar is dissolved, then add the mint leaves. Bring it to a gentle boil then remove from the heat, cover and let the mint infuse for 15 minutes.
10. In a separate mixing bowl, combine the cornstarch, the egg yolk and 1 tbsp of almond milk.
11. Once the mint is infused, remove the mint leaves from the milk mixture. Add the egg mixture into the saucepan and give it a good whisk.
12. Place back the saucepan over medium heat, whisk occasionally at first to get rid of lumps, then pretty much constantly until the mixture starts to boil and thickens, about 3-5 minutes.
13. Adjust the heat so the mixture bubbles gently. It should take another 2-3 minutes for the cream to be ready after bubbles appear. Keep in mind that the cream will continue to thicken as it cools. So when you see the pastry cream coats the back of a wooden spoon or spatula, it’s time to remove it from the heat.
14. Place it into a small bowl and let cool to room temperature before assembling the tart.
15. Fill the baked shortbread crust with mint infused pastry cream.
16. Arrange the raspberries on top of the cream the way you like it, with fresh mint leaves is fancier. Sprinkle 1 tbsp of confectioners sugar for extra wow.
You can store the tart, covered, in the refrigerator for several days.
Cheers Xx
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