Almond Raspberry Tarts

For the dough

– 250 gr flour
– 125 gr unsalted butter
– 100 gr ground almonds
– 2 egg yolks
– 10 tablespoons of milk
– 100 gr of fine sugar
– 1 pinch of salt

For the raspberry jelly

– 250g frozen raspberries
– 50 g fine sugar
– 10 cl of water
– 1 teaspoon of agar

For the pastry cream (the Thermomix)

– 250 grams of semi-skimmed milk
– 20 gr flour
– A whole egg yellow +
– 40 g sugar
– The seeds of a beautiful vanilla pod

In decoration

– A dozen fresh raspberries

Prepare your paste by mixing all ingredients. The butter must be very cold and diced, as a crumble topping. When you get a non-sticky dough ball, shoot it and place the cool one hour.

Flour a work surface. . Roll the dough and drop your pie crust into buttered and floured molds
Cook the white 10 to 12 minutes at 180 °.
Book on a rack and let cool.

Prepare your raspberry jelly by cooking 10-15 minutes raspberries with water and sugar. Mash the raspberries during cooking. When the mixture is homogenous and simmer, add the agar-agar in rain and mix well.
Pour immediately this jelly in the bottom of your tarts.

Prepare your custard and pour out immediately above the frost as soon as it cools down and be taken. Overcome a decoration raspberry.

Refrigerate before serving.



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