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Method

1. In a stand mixer, cream the butter and icing sugar with the paddle attachment.
2. Mix in the almond powder until combined, then add in the egg.
3. Mix in the plain flour until a dough forms. Cling wrap the dough and chill for 30 minutes in the fridge before use.

Method

1. Cream the icing sugar and butter using a paddle attachment until pale and fluffy.
2. Add in the egg and mix until combined. Followed by the almond powder.

Method

1. In a pot, heat the puree and sugar.
2. Whisk in the corn flour and bring to a boil for about 1 minute. Transfer into a bowl and cover with cling wrap and chill in the fridge to cool completely before use.

Method

1. In a bowl, whisk the yolk and icing sugar together until combined. Whisk in the corn flour.
2. In a pot, bring the milk and vanilla essence to a boil.
3. Pour the egg mixture into the hot milk and cook until it thickens and boil for about 1 minute.
4. Transfer the pastry cream onto a tray, cling wrapped, and leave in the chiller to cool completely.
5. Whip up the whipping cream until stiff peaks.
6. Fold the whipped cream into the cooled pastry cream in 3 parts.

Assembly

1. Bake the tarts at 165°C for about 10 minutes. Let it cool completely before piping the almond cream about 1/3 of the tart, then continue baking for about 10 to 15 minutes until the tart is golden brown.
2. Once the tarts are cooled, fill with a layer of raspberry compote, followed by a layer of light vanilla pastry cream.
3. Line the top of the tart with some fresh sliced raspberries.