Recipe for Raspberry Almond Tart from Pastry Chef-Instructor Gary Won

Indulge in this simple yet satisfying Raspberry Almond Tart by Pastry Chef-Instructor Gary Wong from the Pacific Institute of Culinary Arts. Chef Wong followed his passion for pastry from Vancouver’s PanPacific Hotel to London, and then to Hong Kong, where he served as Head Chef at two Michelin-awarded restaurants: Rech and Petrus. Returning to Vancouver, Chef Wong savours the opportunity he has at the Pacific Institute of Culinary Arts to share his pastry passion and knowledge. You can stop by the Blue Hat Bakery-Cafe to sample French-inspired pastries made by PICA students. Or, you can make this recipe at home. With luscious raspberries and sweet almonds, this tart will tease tastebuds and please pastry lovers.

Raspberry Amond Tart

Makes one 6” tart
Equipment: One 6” tart ring or mould

Ingredients:

For the Almond Cream:

• 2/3 cup icing sugar
• 1/3 cup butter, room temperature
• 1 large egg
• 3/4 cup almond powder
• 2 Tbsp all-purpose flour
• 1/8 tsp salt

For the Sweet Dough

• 1/2 cup butter, room temperature
• 2/3 cup icing sugar
• 3 Tbsp almond powder
• 1 large egg
• 1 2/3 cup all-purpose flour

For the Raspberry Whipped Cream

• 2/3 cup whipping cream, chilled
• 1 1/2 Tbsp mascarpone
• 1 tsp freeze-dried raspberry powder
• 1/4 cup icing sugar

Assembly & Baking

• 8 oz. fresh raspberries
• 1-2 Tbsp raspberry jam

Directions:

For the Almond Cream:

1. Soften butter and mix with icing sugar until homogenous, with a wooden spoon or paddle attachment on mixer
2. Add egg and mix until homogenous
3. Fold in sifted flour, almond powder and salt
4. Refrigerate until ready to use

For the Sweet Dough

1. Mix softened butter, icing sugar and almond powder together with a wooden spoon or paddle attachment on mixer, until well combined
2. Add egg and mix until homogenous
3. Fold in sifted all-purpose flour
4. Allow to rest in refrigerator 3 hours, or overnight
5. Once chilled, rolled out to 3-4mm thickness, and line tart ring or tart mould
6. Let rest for a minimum of 60 minutes in refrigerator
7. Bake in a 320°F pre-heated oven for 12-15min, or until the tart shell is golden brown
8. Cool completely before final assembly. Pastry shell may be kept in an airtight box for up to 3 days

For the Raspberry Whipped Cream

1. Combine all ingredients and whip with whisk until medium peaks form
2. Set aside in the fridge

Assembly & Baking

1. Fill the tart shell 2/3 full with Almond Cream. Smooth the top and bake for in a pre-heated oven for 10 minutes at 320°F, or until lightly golden colored.
2. Allow to cool to room temperature
3. Spread a thin layer of raspberry jam onto the surface of the almond cream
4. Arrange fresh raspberries and raspberry whipped cream on top