Raspberry Tart

Ingredients

• 200 g Flour
• 75 g sugar
• 0.5 tsp lemon zest
• 1 pinch salt
• 1 egg
• 140 g butter
• butter (for the pan)
• 250 ml Whipping Cream
• 4 tbsp powdered sugar
• 300 g raspberries

Instructions

1. 1.

   For the dough, mix the flour with the sugar, lemon zest and salt on a work surface, create a well in the center, crack the egg into it and scatter the butter in small pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Roll out the dough on a lightly floured surface slightly larger than the tin, line the buttered tin with it. Lift up a small rim, prickle the dough several times with a fork and bake in the preheated oven for 20–25 minutes. Remove and let cool. Whip the cream with powdered sugar until stiff peaks form, fill a piping bag with a star tip and pipe onto the cooled shortcrust base.

4. 4.

   Wash and dry the raspberries, spread them over the cream. Serve immediately.