Raspberry Frangipane Tart

A classic Raspberry Frangipane Tart with almond cream, crunchy flaked almonds and pops of fresh raspberries!

5 from 2 votes

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Course: Dessert

Cuisine: French

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: serves

Calories: 417kcal

Cost: $10

Lightly grease a 23cm (9-inch) tart tin with a removable base and set aside.
Preheat oven to 180 degrees celsius (fan-forced).
Place the biscuits into a food processor or blender and mix until fine crumbs remain.
Place into a bowl with the almond meal and melted butter and mix until well combined.
If using a Thermomix: Chop the butter into chunks and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and almond meal and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds.
Press the mixture firmly onto the base and sides of the tart tin.
Place the tart tin onto a baking tray and chill in the fridge while you prepare the filling.

Place the softened butter, caster sugar and vanilla bean paste into a medium mixing bowl.
Beat with an electric mixer until pale, creamy and fluffy.
If using a Thermomix: Mix for 10 seconds, Speed 4 before scraping down the sides and repeating until pale, creamy and fluffy.
Add the eggs one at a time, beating between each addition.
If using a Thermomix: Reduce to Speed 2 and add the eggs one at a time through the MC hole.
Stir through the almond meal, plain flour, vanilla extract and almond extract.
If using a Thermomix: Add the almond meal, plain flour, vanilla extract and almond extract and mix for 10 seconds, Speed 3. Scrape down the sides and repeat for a further 5 seconds.

RECIPE NOTES & TIPS

I like to use Arnott's Butternut Snap's for the biscuit base, as the butternut flavour compliments the raspberries well, however any crunchy plain, coconut or chocolate biscuit could be used if you cannot find Butternut Snaps.
Use room temperature ingredients (butter and eggs) as this helps the ingredients to blend easier and allows the baking process to start straight away when placed in the oven.
If your tart is browning too much on top, loosely cover tart with a piece of foil and continue baking.
Storing - store covered, in the fridge for up to 3 days.
Freezing - raspberry frangipane tart also freezes well, however I recommend it be frozen for no more than 6 weeks otherwise it loses some of the delicate flavours. Allow to thaw completely in the refrigerator before serving either cold, or slightly warmed.