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Raspberry Almond Cream Cheese Pastry
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Raspberry Almond Cream Cheese Pastry
Indulge in this sweet and tangy pastry, featuring a delicate almond crust, a creamy cream cheese filling, and a burst of fresh raspberries. Perfect for a springtime dessert or brunch, this pastry is sure to impress with its elegant presentation and delightful flavors. The combination of textures and tastes will leave you wanting more, from the crunch of the almonds to the softness of the cream cheese and the sweetness of the raspberries.
Time Cook
45
Level
Intermediate
Calories
320
Allergens
Gluten, Dairy, Tree Nuts
Ingredients
1 1/2 cups cups
Almond Flour
190 Calories
1/2 cup cups
Granulated Sugar
60 Calories
1/4 cup cups
Unsalted Butter
100 Calories
8 ounces ounces
Cream Cheese
160 Calories
2 eggs
Large Eggs
140 Calories
1 teaspoon teaspoons
Vanilla Extract
0 Calories
1 cup cups
Fresh Raspberries
60 Calories
1 tablespoon tablespoons
Confectioners' Sugar
15 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the almond flour and granulated sugar. Add the unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
In a large bowl, beat the cream cheese until it's smooth. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
3
Roll out the pastry dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
4
In a small bowl, mix together the fresh raspberries and confectioners' sugar. Arrange the raspberries on top of the pastry, leaving a 1-inch border around the edges.
5
Bake the pastry for 35-40 minutes, or until the crust is golden brown and the filling is set. Allow the pastry to cool completely on a wire rack before serving.
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Where cooking meets life and technology.
© 2025 Cooklaif