Tag Archives: Raspberries

Frangipane Tart with Raspberries


They are so divine. ~


Frangipane is a filling made up of almonds. This recipe will show you how to make a Frangipane Tart with Raspberries. 


It looks so classy that require years of skill to master it. But actually, this tart is really simple to make! You won’t believe it!


The great aroma sweetness of the almonds, rich but yet not overly sugary filled tart. It’s something you would just want for after a heavy brunch.


A cup of tea and a great weather outside a garden, luxuriating with the Frangipane Tart. Life is good.~

Raspberry Frangipane Tart
Yields 12
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  1. (1/2 cup) 50 grams of icing sugar
  2. (1/2 cup) 100 grams of soften unsalted butter
  3. (1 1/2 cups) 200 grams of plain flour
  4. ¼ tsp. of salt
  5. 1 teaspoon of vanilla extract
  6. 2 egg yolks
Frangipane (Almond Filling)
  1. 8 tablespoons (1 stick) unsalted butter, room temperature
  2. ½ cup sugar
  3. 2 eggs
  4. (1 1/2 cups) 150 grams of blanched almonds, finely ground
  5. 2 tablespoon cornstarch
  6. 1 1/2 teaspoon almond extract
  1. 250 grams of raspberries
  2. Icing sugar
  3. Mint
  4. Sliced Almonds
  5. 1 tbsp. of apricot Jam + 1 tbsp. of water
To make the crust
  1. Grease molds with oil for easy release.
  2. Cream together butter, icing sugar, and salt for 30 seconds until combined.
  3. Drizzle in egg yolks and vanilla extract.
  4. Stir in plain flour, stop mixing when it forms into a dough.
  5. Divide them into 12 equal portions and press them into the greased molds.
  6. Let it cold in the fridge while you make your filling.
To make Frangipane (Almond Filling)
  1. Preheat oven to 180C or 160C fan-forced.
  2. Mix all the ingredients together until well combined.
  3. Transfer them into the molds using a 1/4 measuring cup or an ice cream scoop.
  4. Bake it in the oven for 20 minutes.
  5. Let it cool completely, then carefully remove the tarts from the molds. Arrange raspberries. You may either brush them with some apricot glaze and garnish them with some toasted sliced almonds and mint leaves. Or, you could just dust them with icing sugar.
  1. - Video made was half the recipe.
  2. - Serve this cold.
  3. - You make dusted icing sugar last, you should use snow powder instead.
  4. - Food processor is not needed to make the crust, just use a wooden spoon will do.
TheZongHan https://thezonghan.com/

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If you are looking for something impressive, this is a easy cheesecake recipe for you. Almost everybody loves cheesecake and it looks good! 


Paired with my D-I-Y Cake Stand, it looks fabulous! 


Look at those shiny raspberries! With some simple garnishing like adding mint leaves, it really brings the cake to a whole new level!


I love afternoon tea breaks! I often ask my friends to visit me so that we could have cakes together!

Serves 8
Makes one 8-inch spring form pan
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  1. 200 grams of Digestive Biscuit
  2. 100 grams of unsalted butter, melted
  3. 1 tbsp. of white sugar
  4. ½ tsp. of salt
  1. 700 grams of full-fat Cream Cheese, soften at room temp.
  2. 150 grams of white sugar
  3. 3 eggs
  4. 100 grams of unsalted butter, melted
  5. 2 tbsp. of plain flour
  6. 2 tsp. of vanilla extract
  1. 120 grams of raspberry jam
  2. 340 grams of raspberries
  3. Fresh mint leaves
  1. 1 tbsp. of Apricot preserve + 1 tbsp. water
  1. To make the base, blitz digestive biscuit, melted butter, sugar and salt together until it forms a sandy mixture.
  2. Line and grease an 8-inch spring form pan. Transfer the mixture into the pan and press firmly. Put it in the fridge to set.
  3. Preheat oven to 150C or 130C fan-forced.
  4. Cream softened cream cheese and sugar until combine on medium low speed.
  5. Add in eggs, one at a time.
  6. Add in the rest of the ingredients, vanilla extract, plain flour and melted butter.
  7. Mix on medium low speed until combined.
  8. Transfer your cheese mixture into the chilled pan. Bake it in oven for 1 to 1 hour and 20 minutes. (It is normal if it cracks. Nobody is going to see because it is going to be covered)
  9. Let it cool in the pan for at least 30 minutes, before removing it from the pan and let it cool in the fridge for few hours.
  10. Microwave raspberry jam until it liquefied. Spread on top of the cheesecake. Garish with raspberries.
  11. To make the glaze, strain apricot jam and water together. Brush it on the raspberries. Let it set in the fridge for a few hours before serving.
TheZongHan https://thezonghan.com/

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