Berry & Almond Tart

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Adapted from a recipe created by Debra Klassen

INGREDIENTS

SPICED BISCUIT BASE:
  • 125g butter, softened
  • 1/4 cup brown sugar
  • 1 egg
  • 1 3/4 cups plain flour
  • 1/2 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 2 Tbsp cocoa powder
  • 3 Tbsp Barker's NZ Seedless Bramble Berries
ALMOND FILLING:
  • 125g butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 Tbsp rum (optional)
  • 2 tsp lemon rind
  • 2 Tbsp plain flour
  • 1 cup ground almonds
  • 3 Tbsp Barker's NZ Seedless Bramble Berries
ICING:

METHOD

  1. Preheat oven to 180°C.
  2. Mix softened butter and brown sugar in an electric mixer until light and fluffy. Add egg and mix well. Sift in dry ingredients and mix until dough forms. Roll dough out thinly and press into prepared tart tin.
  3. Spread Seedless Bramble Berries evenly over base of tart and refrigerate while you prepare the almond filling.
  4. Beat butter and caster sugar in electric mixer until light and fluffy. Add eggs one at a time and mix well. Mix in vanilla, rum and lemon rind. Add flour and ground almonds and beat until fluffy.
  5. Take base out of the fridge. Spread almond filling evenly over jam layer. Dollop small of jam on top of almond filling (no need to spread).
  6. Bake for 20-25 minutes or until golden and almond filling is set.
  7. Allow to cool.
  8. Beat melted chocolate and cream cheese in electric mixer until well combined. Add fruit syrup to flavour and colour. Spread over cooled tart, and garnish with slithered almonds.
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