Summary

Ingredients

For the dough:

• 150 g flour (also works well with spelled or wholemeal flour)
• 75 g butter, ice-cold, dice into small cubes
• 1 egg yolk
• 1 pinch (s) salt
• 35 g suar, or fructose, then 20
• 1 tablespoon water, cold
• 2 tablespoon cocoa powder, possibly 3 , real, unsweetened
• Fat, for the shape
• Breadcrumbs, for the mold
• Legumes, for blind baking

For covering:

• 150 g crème fraîche
• 3 medium egg yolks
• 2 medium egg (s)
• Sugar, or fructose
• 1 dash lemon juice
• 0.5 kg ½ raspberries, frozen
• Powdered sugar, for sprinkling

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Instructions

1. Combine flour, butter, cocoa, sugar and salt until you get fine crumble. Then add an egg yolk, possibly 1 tablespoon of ice-cold water.
2. Connect quickly, DO NOT KNOW! Make a flat cake (with a ball the dough will have a different temperature on the inside than on the outside and it will be more difficult to roll out afterwards.)
3. Cover and place in the fridge for about 1 hour.
4. Thaw frozen raspberries on a low flame and puree (if you want a finer consistency, you can spread the mixture through the Lotte liquor). Sugar (fructose) - add according to individual taste.
5. Roll out the dough, place in a buttered tart pan sprinkled with breadcrumbs (form a 2-3 cm edge), prick several times with a fork, lay out baking paper on it and place baking beans on it and bake for about 5-10 minutes at 180 degrees.
6. After pre-baking, let the dough cool slightly.
7. In the meantime, mix the pureed raspberries with the eggs, crème fraîche, sugar and lemon juice and carefully pour the mixture onto the slightly cooled dough.
8. Bake slowly at max. 150 degrees for approx. 40/45 minutes. This is how every tart turns out better: never burns on top, gets a nice, even color.
9. Put a thin layer of powdered sugar on the cake while it is still warm, after about 15 minutes you will have a smooth, shiny layer of sugar.
10. If you like, you can spread fresh raspberries (and / or other berries) on the cake and only then sprinkle the powdered sugar over it.