Raspberry, Almond and Sour Cream Tart with Sugared Almonds

Preheat the oven to 200˚C.

Roll the pastry out on a lightly floured bench and line the tart tin. Refrigerate or freeze until firm. Bake the tart blind for 20 minutes, then remove the baking beans and paper. Reduce the oven to 170˚C and bake for a further 5 minutes. Cool.

Filling: Gently whisk all the ingredients except the raspberries in a bowl. Pour into the tart shell and dot the raspberries over the top but don’t press them into the mixture. Bake for 25 minutes or until the filling is golden and just firm to the touch. 

Sugared almonds: Preheat the oven to 180˚C. Combine the sugar and egg white in a bowl. Don’t whisk the egg white. Gently stir in the almonds until well coated. Spread the mixture in a thin layer onto a lined baking tray and bake, turning every few minutes, until golden. The mixture will puff up. Leave to cool on the tray then break into small pieces and store in an airtight container.

To serve: Place the tart on a serving platter and scatter with some of the sugared almonds. Dust with icing sugar and serve the remaining sugared almonds separately. Makes 1 tart

To bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190˚C - 200˚C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.