- Tart shell:
- 1-1/4 cups all-purpose flour
- 1/3 cup T-Sugars Belgian Cassonade Sugar, firmly packed
- ½ tsp salt
- ½ tsp lemon zest
- ½ cup (1 stick) unsalted butter, chilled & cut into 1/2” (1.27 cm) pieces
- 1 tbsp cold water
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Tart filling:
- 2 cups raspberries
- ¾ cup T-Sugars Belgian Cassonade Sugar, firmly packed
- 2 tbsp all-purpose flour
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted and cooled
- ½ cup whipping cream
- 2 tsp vanilla extract
- T-Sugars Icing Sugar Mill
Prepare the tart shell first. Whisk together flour, T-Sugars Belgian Cassonade Sugar, salt and lemon zest. Use fork to cut butter into mixture until pea-sized chunks form.
In a separate bowl, combine water, vanilla extract and almond extract. Mix liquid into flour mixture to create a coarse, shaggy dough. Shape dough into a disk, cover with plastic wrap and chill at least 1 hour or overnight.
When ready to bake, preheat oven to 375°F (190°C) and roll out dough into a 10-inch (25.4 cm) round. Press dough into a tart pan with removable bottom. Trim dough flush with edge of pan and use trimmings to patch any cracks in crust. Lightly prick the bottom with a fork. Freeze crust for 15 minutes. Remove from freezer and bake about 35 minutes, until crust is golden. Reduce oven temperature to 350°F (180°C).
Line tart shell with raspberries. Whisk flour and T-Sugars Belgian Cassonade Sugar in medium bowl to blend. Mix in eggs, melted butter, cream and vanilla. Pour mixture over raspberries and fill crust almost to the brim. Place tart pan on baking sheet and cook about 35 minutes until custard is set and golden. Cool at least 60 minutes before slicing. Dust generously with T-Sugars Icing Sugar Mill before serving.