Almond Cream Raspberry Tart on Studio 5

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Almond Raspberry Cream Tart
1/2 cup all purpose flour
1 1/4 cup slivered almonds
4 tbsp. brown sugar
1/2 cup unsalted butter, melted
Pinch of Kosher salt
1 pkg. (4 oz) french vanilla instant pudding
1/2 cup milk
1 tsp. vanilla
1 cup heavy cream, whipped (unsweetened)
Fresh raspberries (about 2 cups)
In a food processor, combine almonds and process until small, 1-2 minutes. Then add the sugar and flour and combine. Add the melted butter, kosher salt and stir to combine. It dough will be crumbly, but stick together. Press the dough into your tart pan about 1/4 cup each mold, making sure it covers all the sides and bottom. Repeat until all the dough is used. Bake at 350 degrees for 8-9 minutes. Remove from the oven and cool completely before removing from the mold.
Meanwhile, make the filling. Whisk together the french vanilla pudding mix, milk and vanilla. Mixture will be thick. Fold in the heavy whipped cream gently.

Once the tart shells have cooled completely, spread the vanilla filling to cover to the top. Then top with fresh raspberries, and a sprinkle of powdered sugar if desired for garnish. Refrigerate tarts until ready to serve. Makes 6- 4 inch tarts.

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