A great dessert for any special occasion, crunchy and creamy, so good thanks to the raspberry topping!
Ingredients
For the shortcrust pastry:
220 g flour135 g butter
2 egg yolks
90 g sugar
A pinch of salt
For the Cream:
- 75 g sugar
- 10 g flour
- 300 ml milk
- 3 egg yolks
Directions
1. Prepare the Shortcrust Pastry:
Combine the flour with the slightly softened butter (microwave for 30 seconds). Add the sugar, salt, and finally the egg yolks.
Tip: Handle the dough as little as possible! Shape it into a ball, wrap it, and let it chill in the refrigerator for 30 minutes.
2. Prepare the Cream:
In a saucepan, bring 200 ml of milk to a boil with the sugar. In a separate bowl, whisk the egg yolks with the flour, then gradually mix in the remaining 100 ml of cold milk. Slowly add the hot milk to the mixture while stirring continuously. Pour everything back into the saucepan and heat over low flame, stirring constantly, until the cream thickens.
3. Bake the Base:
Roll out the shortcrust pastry and place it in a small tart pan with a removable base. Cover the pastry with parchment paper and fill with dried beans or baking weights. Bake in a preheated oven at 170°C (340°F) for 30 minutes, removing the paper and weights after the first 15 minutes.
4. Assemble the Tart:
Let the tart base cool completely, then transfer it to a serving plate. Spread an even layer of cream over the base and top with fresh raspberries.
Dust the tart with powdered sugar and refrigerate briefly before serving. Enjoy! 🍓
#RaspberryTart #HomemadeDessert #ItalianRecipes
