Dessert: A nice mix between sour raspberries and a smooth almond cream Preparation: Step 1: Line the pan with the pie crust ...

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You will need to leave plenty of time to bake the tart cases blind and for the crème pat to cool. Equipment and preparation: You will need eight 10cm/4in loose-bottomed metal tart tins and baking ...

You could buy raspberry jam to cheat this tart a little, but it’s definitely worth making the pastry from scratch. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries ...

The original recipe used one springform tin and one baking tray ... Repeat with the remaining melted sugar and place on the torte, on top of each raspberry.

Cut off the corners to make a circle. Press the pastry into a 10-inch tart pan with a removable bottom. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum ...