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Lena Staal, Gitte Jakobsen
Home Food & Drinks Recipes Cooking French almond cakes with raspberries and pistachios

French almond cakes with raspberries and pistachios

Rezept
Französische Küche
Beeren

Christ, they look cute! And they taste just as good: the combination of almond frangipane and fresh raspberries is dangerously moreish.

Redaktion

Cooking time: 1 hour

Ingredients (6 servings)
1.5 Rolls of shortcrust pastry (homemade or from the chiller cabinet)
3 Eggs
120 g Fine crystal sugar
1.5 packets Vanilla sugar
225 g Almonds, finely ground
75 g Butter, melted
225 g Fresh raspberries
120 g Pistachios, roasted, salted, coarsely chopped
  • Preheat the oven to 200 °C (top/bottom heat).
  • Place the shortcrust pastry in small tartelette tins (approx. 8 to 10 cm in diameter) and blind bake for 10 minutes (e.g. covered with baking paper and pulses) until the pastry is lightly golden brown.
  • In a bowl, thoroughly mix the eggs, sugar, vanilla sugar, ground almonds and melted butter. Spread this almond cream evenly over the pre-baked bases.
  • Bake for a further 15 minutes until the surface is golden and slightly risen.
  • After baking, top the tartelettes with raspberries and coarsely chopped pistachios.
  • Allow to cool completely at room temperature. Sprinkle with powdered sugar to taste.
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