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Gourmet tart with raspberries and custard by Christophe Felder
Ingredients:
For the sweet dough:
200 gm flour
100g cold soft butter cut into small pieces
80 g icing sugar
1 pinch of salt
40 g almond powder
1 œuf
For the custard:
500 ml whole milk
1 drop of vanilla
4 egg yolks
100 g sugar
40 grams corn starch (Ma ïzena)
30 g butter
For the topping:
500 g fresh raspberries
1 tablespoon raspberry jam (for glitter)
Preparation:
Preparation of the sweet dough:
In a bowl, mix the flour, almond powder, icing sugar and salt. Add the cold butter and rub the dough with your fingertips until it becomes sandy.
Add the egg and mix until the dough forms a smooth ball. Do not overmix the dough to prevent it from becoming elastic.
Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.
Cook the dough:
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