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Almond-and-raspberry tart

By Phillippa Cheifitz

Serves 10 to 12

Difficulty Easy

Prep Time 30 minutes, plus 24 hours’ chilling time

Cooking Time 45 minutes

Ingredients

For the base:

15–20 g butter, melted
100 g Amaretti biscuits, crushed

For the filling, beat:

5 free-range eggs
240 g sugar
750 g cream cheese (at room temperature)
2 T Amaretto liqueur

For the topping:

320 g raspberries
2 T Amaretto liqueur
2 cups thick sour cream
50 g sugar
30–40 g flaked almonds, toasted, to garnish
mint leaves, to garnish
edible flowers, to garnish

Method

Preheat the oven to 160°C.
Grease a 28 cm springform cake tin and line the base with baking paper. Grease the paper very well. Mix the butter and Amaretti biscuits and press into the tin.
Pour the filling over the base and bake for 35 minutes, or until set. Allow to cool.
To make the topping, mix the raspberries with the liqueur, reserving a few raspberries to garnish. Mix the sour cream and sugar by hand and spoon over the raspberries. Spread onto the topping and bake at 100°C for 10 minutes. Allow to cool, then cover and chill for 24 hours.
To serve, sprinkle with the toasted almonds and garnish with the reserved raspberries, mint and flowers.

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