Ruby Raspberry Tart with Maroon Almond Sable
Are you on the lookout for a delightful holiday treat? Discover the magic of the luxurious Ruby Raspberry Tart with Maroon Almond Sable! This stunning creation shines in festive red, all thanks to Suncore Foods® Ruby Red Radish Powder. Embrace the joy of baking by following the recipe and don’t forget to pick up some Suncore Foods® Ruby Red Radish Powders. Transform your celebrations with a delicious, colorful dessert that will inspire joy and creativity in your kitchen!
Ingredients
To Make the Sable:
80g all-purpose flour
20g icing sugar
14g almond flour
50g cold butter (cut into cubes)
1 tbsp aquafaba
1 tsp Suncore Foods® Ruby Red Reddish Powder
Pinch of salt
To Make the Filling:
1 cup frozen raspberry
1 cup water
1 tbsp lemon juice
1 tsp agar agar powder
1/2 tsp Suncore Foods® Ruby Red Reddish Powder
Sugar to taste
Directions
1. To Make the Crust — Place all ingredients in a food processor, pulse until you get wet sand texture; add in 1 tbsp of aquafaba, pulse until mixture becomes a soft dough. Roll out the dough into a thin sheet in between 2 parchment papers then place the sheet in the freezer for 15 minutes to firm up. Once ready, cut out the base of tart with your tart ring; place on baking pan. Cut out thin strips, carefully transfer to shape the side of the tart.
2. Once done, place the tart back to the freezer again to firm up before you bake it. At this stage, preheat oven to 150 degree Celsius. Bake it for 15 mins the set aside to cool while you prepare the filling.
3. To Make the Filling — Place all ingredients in a medium sized saucepan, cook mixture on medium low heat. Press the raspberry to the side of the pan to release the juices. Once everything is well combined; bring the mixture to a boil for 1 minute. Pour mixture to a measuring cup let it cool slightly before pouring over cooled tart shell.
4. Let the tart set in the chiller for an hour before serving. Enjoy!