Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Cherry Frangipane Cheesecake Tart
Indulge in the decadent combination of buttery pastry, sweet black cherries, and creamy frangipane cheesecake filling. This Cherry Frangipane Cheesecake Tart is a delightful dessert that will impress your guests with its rich flavours and textures.
Perfect for any special occasion or as a sweet treat for yourself.
Method
12h1h13h
- To make the sweet pastry, combine the dry ingredients, add butter and eggs, and chill the dough.
- Roll out the pastry and line the cake tin, then blind bake.
- Prepare the frangipane and spread half of the cherry filling over the baked pastry.
- Top with frangipane mixture and bake until golden.
- Make the cream cheese topping, cover the cheesecake, and refrigerate overnight.
- Decorate with remaining cherry filling, cherries, and almonds before serving.
Ingredients
- 56g Plain Flour plus extra for dusting
- 300g Butter cubed and chilled plus extra for greasing
- 100g Caster Sugar
- 90g Icing Sugar
- 25g Plain Flour
- 125g Butter at room temperature
- 125g Icing Sugar
Notes
Ensure the pastry is chilled before rolling to prevent shrinkage. Blind baking the pastry ensures a crisp base.
The frangipane mixture should be spread evenly.
Let the cheesecake cool completely before adding the cream cheese topping for best results.
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