Raspberry Tart

Ingredients

• 150 g flour
• 50 g ground almonds (peeled)
• 1 pinch salt
• 40 g sugar
• 1 Tbsp vanilla sugar
• 100 g cold butter
• 1 egg
• butter (for the pan)
• flour (for dusting)
• dried legumes (for blind baking)
• 30 g cornstarch
• 60 g sugar
• 400 ml milk
• 2 egg yolks
• 2 tbsp lemon juice
• 2 tbsp raspberry liqueur
• 150 g raspberries
• powdered sugar (for dusting)

Instructions

1. 1.

   For the shortcrust, mix flour with almonds, salt, sugar and vanilla sugar on a work surface. Create a well in the center and distribute butter flakes around it. Add the egg into the well, roughly beat all ingredients with two dough cards and quickly knead by hand into a smooth dough. Shape into a ball, wrap in foil and chill for about 30 minutes.

2. 2.

   Preheat oven to 180 °C (convection). Butter the tart pan. Roll out the dough on a floured surface slightly larger than the pan, place it inside, press down and form a rim. Line with parchment paper and weigh with dried legumes. Bake for about 35 minutes until golden brown, then cool, release from the pan and let rest on a cooling rack.

3. 3.

   For the filling, mix cornstarch with sugar and whisk into 3–4 tbsp cold milk until smooth. Bring remaining milk to a boil; whisk the starch mixture into the boiling milk, simmer 2–3 minutes until thickened. Remove from heat, stir in egg yolks, lemon juice and raspberry liqueur. Spread the cream over the tart base and chill for about an hour.

4. 4.

   Meanwhile rinse raspberries and pat dry. Arrange on top of the tart and dust with powdered sugar before serving.