Raspberry Nutella Tart


300g plain flour, sifted
80g caster sugar
250g butter, softened
2 egg yolks
1 cup almond meal

150gm unsalted butter
1/2 cup white sugar
2 eggs
1 cup almond meal
1/2 cup plain flour
3 tbsp. nutella (hazelnut spread)
1 punnet raspberries


For the pastry, combine almond meal, butter, flour and egg yolks in a food processor. Once mixed together, knead the mixture and place on a sheet of baking paper. Keep in fridge until it is cool.

After pastry has rested, roll out on baking paper and add flour so the pastry doesn’t stick to your rolling pin. Put your pastry into a pastry baking dish. Pad down the edges and blind bake. Cook in your oven for 180°C for about 15 – 20 min.

For the filling, mix together the first 5 ingredients  until it forms a paste. Stir the nutella into the paste and the spread out the filling into the pastry dish. Decorate the top of the tart with the raspberries. Bake in the oven for 180C for 15-20min until the filling has firmed. Serve dusted with icing sugar and a scoop of ice cream