Raspberry Almond Tart (gluten-free, whole grain, all-purpose flour options

• Vegetarian

• Produce

  • 2 1/2 packages (6 ounces or 1 1/3 cups each driscoll's raspberries

• Refrigerated

  • 1 Egg (50 grams, large

• Baking & Spices

  • 1 3/4 tsp Almond extract
  • 1/8 tsp Baking soda
  • 1 Mint leaves and powdered sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1 1/4 cup Sugar or granulated sugar, raw
  • 1 tsp Vanilla
  • 1 1/2 cups Whole wheat flour, white

• Dairy

  • 2 1 pound (450 grams or two 8-ounce packages cream cheese
  • 5 tbsp Butter, unsalted

Found on texanerin.com

Ingredients

• 5 tablespoons (70 grams) unsalted butter, room temperature
• 3/4 cup (150 grams) raw sugar or granulated sugar
• 1 large egg (50 grams, out of shell), room temperature
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1 1/2 cups (188 grams) white whole wheat flour, all-purpose flour or the gluten-free flour blend listed below1
• 1 pound (450 grams or two 8-ounce packages) cream cheese, room temperature2
• 1/2 cup (100 grams) raw sugar or granulated sugar
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• pinch of salt
• 2 1/2 packages (6 ounces or 1 1/3 cups each) Driscoll’s Raspberries
• mint leaves and powdered sugar, optional

Directions

• Preheat the oven to 350 °F (176 °C) and get out a 9 tart pan with a removable bottom
• In a medium mixing bowl using an electric hand mixer, beat together the butter and sugar at medium speed until fluffy.
• Add the egg, almond extract, vanilla extract, salt and baking soda and mix until well combined.
• Gradually beat in the flour on low until well combined.
• Press onto the bottom and all the way up the sides of the tart pan and bake for 15-20 minutes or until evenly and lightly browned.
• Let the crust cool completely, about 1 hour, before filling.
• Beat the cream cheese and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, beat in the vanilla and almond extracts, and salt. Spread over the cooled crust.
• Place the raspberries on top. Immediately before serving, garnish with mint leaves and powdered sugar.
• Best served on the day of making. Cover and keep refrigerated until ready to serve.