Raspberry tart with olive oil whipped cream

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Tarte à la framboise, chantilly à l'huile d'olive
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Summer

Ingredients

A PDO
For 6 personnes
For the dough:
  • 120 g of flour
  • 80 g of ground almonds
  • 5 cl Aix-en-Provence olive oil PDO
  • 10 cl water
  • Salt
For the olive oil whipped cream:
  • 2 cl Aix-en-Provence olive oil PDO
  • 20 cl full-fat single cream
  • 3 c. à soupe icing sugar
  • Mint
  • 250 g raspberries
For decoration:
  • lightly toasted flaked almonds and/or small mint leaves.

Tip

Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...

Instructions

  • Heat the single cream, stir in the mint and leave to infuse for 30 minutes.
  • Remove the mint and place the cream in the fridge for at least 2 hours, so that it is properly chilled when you’re ready to make the recipe.
  • Mix all the ingredients for the dough until they form a supple ball.
  • Roll out the pastry. Cut strips of pastry the same height as your tart tin, then cut a circle slightly smaller than the base of the tin. Grease the tart tin. Place the strip of pastry around the inside edge of the tin. Then place the disc of pastry in the centre, pressing it down gently after moistening it slightly.
  • Prick the base of the tart with a fork, then place a few ceramic weights on top to prevent the pastry from rising too much. Bake for 10 minutes at 180°C.
  • Remove the baking beads. Leave to cool.
  • Wash the raspberries and leave them to dry.
  • Whip the cream until stiff, but not too dry. Fold in the icing sugar in three batches.

  • Gently fold in the Aix-en-Provence olive oil (PDO) whilst whipping the cream and before it is fully whipped. Set aside in a piping bag in the fridge.

  • Pipe large dollops of whipped cream onto the baked pastry base, then arrange the raspberries on top.
  • Finish by garnishing with a few mint leaves and some lightly toasted flaked almonds.

Tip

Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

All recipes

You might also be interested in

Cerises pochées à l'estragon, huile d'olive et chocolat blanc
Poached cherries with tarragon, olive oil and white chocolate