Raspberry Tart

Ingredients

• 500 g fresh raspberries
• 1 packet of red glaze
• 0.5 Vanilla bean
• 150 g cold butter
• 100 g powdered sugar
• 250 g flour
• 1 pinch salt
• 2 egg yolks
• 30 g Ground Almonds
• butter (for the pan)
• flour (for the pan)
• legumes (for blind baking)
• 500 ml milk
• 100 g sugar
• 1 Vanilla bean
• 4 egg yolks
• 2 tbsp Cornstarch
• powdered sugar (for dusting)

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Cut the butter into pieces. Mix powdered sugar with the vanilla seeds in a bowl. Sift flour onto the work surface, make a well in the center. Add the remaining dough ingredients to the well and cut everything together with a knife. Quickly knead into a smooth dough, adding a little cold water if needed. Wrap in plastic wrap and chill for 30 minutes.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Butter and flour the tart pan.

3. 3.

   Roll out the dough between two sheets of foil slightly larger than the tart pan, line the pan with dough, prick the bottom with a fork multiple times, cover with parchment paper and legumes. Blind bake for 10-15 minutes. Remove the legumes and paper and let the base cool.

4. 4.

   For the cream, bring the milk (leaving 50 ml) with sugar and the split vanilla bean to a boil. Whisk egg yolks, cornstarch and remaining milk well. When the milk boils, remove the pot from heat, discard the vanilla bean, let it cool slightly and quickly whisk the yolk mixture into the pot with a whisk. Return the pot to the stove and keep stirring constantly until the mixture starts to thicken (do not boil!). Remove from heat and let cool, stirring occasionally. Warm it onto the tart base and smooth. Dust with powdered sugar and allow to cool.

5. 5.

   Sort the raspberries and spread them over the chilled cream. Cook the glaze according to package instructions and pour over the raspberries. Let chill for at least 1 hour before serving.