Desserts & Baking

Almond-and-raspberry tart

10 to 12
30 minutes, plus 24 hours’ chilling time
45 minutes
Wine/Spirit Pairing
Graham Beck Bliss MCC NV

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  • 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
  1. Preheat the oven to 160°C.
  2. 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.
  3. Pour the filling over the base and bake for 35 minutes, or until set. Allow to cool.
  4. 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.
  5. To serve, sprinkle with the toasted almonds and garnish with the reserved raspberries, mint and flowers.

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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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