Raspberry tart


For the cake: 

  • 400 g of flour
  • 100 g of sugar
  • a pinch of salt
  • 1 egg
  • 200 g of butter
  • 50 g of FRIGLO raspberries

Frosting and decoration:

  • 50 g of sliced almond 
  • 2 lemons
  • 3 eggs
  • 150 g of sugar
  • 150 g of butter
  • 250 g of FRIGLO raspberries



Mix the flour, sugar and salt in a bowl. Add one egg and raspberries. Dice the cool butter and mix it all together. Make a ball, wrap it in cellophane and put in the fridge to cool down for half an hour.

Heat the oven at 180°C. Roll out the dough using a rolling pin to fit a mold of 28 cm diameter. Cut the edges and stab with a fork. Cover the dough with baking paper and put beans over it. Bake for approximately ten minutes, take it out and remove the paper with the beans on it.

Whip eggs to foam with sugar, add lemon juice and crust, as well as melted butter. Mix it all together, pour over the dough in the mold, cover with almond and bake for 25 - 30 minutes (cover if necessary). What for the tart to cool down and put raspberries over it.