Raspberry Almond Tart

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This dessert is so tasty and pretty. I've made it so many times I no longer need to refer to the recipe. What I love about it also is that it's not a huge portion so if I have dinner for four or six of us, it's a perfect size and always gets eaten right then. I try to limit my dessert intake to special occasions and this way, I don't have leftover dessert that'll tempt me.

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This has become my go to desert. I have substituted almond extract for Amaretto for those kids/pregnant friends with great success. I also have modified it to make it low protein for a PKU diet and my boys love it.

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I used puff pastry shells instead and I used Chambord instead of Amaretto. Great!

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Very easy but not worth the minimal effort. It was boring and the chocolate on top ruined the pretty look of the raspberries.

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I had this Raspberry Almond tart at a baby shower and it was a big hit. A very light dessert and wonderful flavor.

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So easy and delicious. It was flaky and buttery. I'll try it with apricot preserves next time.

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This was a crowd pleaser. To make the process a little easier I used a whipped cream from the grocery store.

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I made this dessert for my Italian boyfriend, who is extremely picky and does not care for desserts. He loved it and asked me to make this for him again. The puff pastry is light and flaky and the dessert is so easy to make. It looks wonderful and tastes as good as it looks. It keeps well in the fridge for leftovers too. :

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I enjoyed this recipe--esp since it was so simple, looks good and tastes great. plus friends oohed over the presentation!

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I made this last night and my husband loved it. It is so light and refreshing. I forgot to buy whipping cream, so I had to use Kool Whip, but I added the liqueur and almonds and it was wonderful. Thanks, Giada!!