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