Raspberry Tart with Crème Fraîche

Summary

Ingredients

For the shortcrust pastry:

• 250 g wheat flour
• 1 pinch baking powder
• 125 g butter, cold
• 1 egg (s)
• 50 g powdered suar (powdered suar)
• 1 pinch salt
• 1 lemon (s), organic, grated zest it

For covering:

• 2 egg (s)
• 80 g suar
• 1 cup crème fraîche, 50 g
• 250 g raspberries, frozen or fresh

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Instructions

1. Knead all the dough ingredients quickly to form a smooth shortcrust pastry. Roll out the shortcrust pastry on a lightly floured silicone pad, round and slightly larger than the circumference of the tart pan. The edge must be raised. Prick the dough tightly with a fork. Pre-bake for 20 minutes at 180 ° C in a preheated oven.
2. In the meantime, stir the eggs and sugar until very creamy. Fold in the crème fraîche. Take the pre-baked dough out of the oven. Spread the raspberries evenly on top and pour the egg mixture over them. Bake for 30 minutes at 160 ° C. The tart is ready when it no longer wobbles.
3. Sprinkle with powdered sugar before serving.