La Tarte aux Framboises by Cyril Lignac | Pastry Arts

Ingredients

• 175 g unsalted butter, softened
• 45 g almond powder
• 120 g confectioners’ sugar, sifted
• Pinch of salt
• 290 g T55 flour
• 70 g egg, lightly beaten
• 125 g unsalted butter, softened and cut into pieces
• 125 g confectioners’ sugar
• 15 g custard (cream) powder or cornstarch
• 160 g almond powder
• 90 g eggs, at room temperature, lightly beaten
• 15 g rum
• ½ vanilla bean
• 50 g superfine granulated sugar
• 100 g water
• 1 gelatin sheet, (2 g or 1 tsp gelatin powder)
• 360 g heavy cream, 35%
• 90 g white chocolate, finely chopped or melted
• 30 g almond milk
• 200 g fresh raspberries
• 40 g lemon juice
• 100 g superfine granulated sugar
• 330 g fresh raspberries
• 10 g confectioners’ sugar
• A few shiso leaves