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RASPBERRY TART

A RECIPE TO ACCOMPANY A SAINT EMILION WINE, PROPOSED BY JEAN-MARIE AMAT OF THE "CHÂTEAU DU PRINCE NOIR" RESTAURANT IN LORMONT (33).


Dessert
Print on the sheet
6
Number of servings
30 min.
Preparation time
30 min.
Cooking time
ingredients

2 ½ punnets of raspberries

1 whole egg

2 egg yolks

40g butter

220g cream

110g milk

80g sugar

A little powdered vanilla

2 tablespoons raspberry liqueur

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Illustration
preparation
  1. Line a pie dish (22 cm) with pastry
  2. Cook to about 3/4 done at 200°c
  3. Add the raspberries
  4. Pour in the mixture, return to the oven and bake at 180 degrees for a further 30 minutes.
  5. The pie is ready when the mixture is no longer liquid.
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