Summary

Ingredients

• 200 g flour
• 60 g suar
• 100 g butter, cold
• 0.5 ½ lemon (s), grated zest it
• 1 egg yolk
• 300 g double cream
• 300 g raspberries
• 100 ml syrup, (raspberry syrup)
• 1 point vanilla sugar
• powdered sugar
• Beans, for blind baking

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Instructions

1. Mix the flour and sugar. Cut the butter into small pieces. Knead the butter, lemon peel, vanilla sugar, egg yolk and flour / sugar mixture together. Place the dough between two pieces of foil and roll it out into a round shape. Line a tart pan with it and pull up a small edge. Prick the dough several times with a fork.
2. Preheat the oven to 180 °. Cut out the baking paper and place on the dough. Spread the beans on top. Bake the base in a hot oven for 15 minutes until golden brown. Remove the paper and beans and let them cool down well.
3. Mix the crème double with the raspberry syrup and spread on the base. Read the raspberries and cover the tart with them. Serve sprinkled with powdered sugar.