Tartelette À La Framboise | JAN

Ingredients

• 240 g (430 ml) cake flour
• 95 g (180 ml) icing sugar
• 35 g ground almonds
• pinch of salt
• 120 g (130 ml) unsalted butter, cut into blocks
• 1 egg, beaten
• 200 ml cream
• 5 ml vanilla
• 40 ml sugar
• 10 ml cake flour
• 2 egg yolks
• 10 ml butter
• 100 g (120 ml) soft unsalted butter
• 100 g (120 ml) caster sugar
• 100 g ground almonds
• 1 egg
• 15 ml cake flour
• 5 ml finely grated lemon zest
• 350 g fresh raspberries