Raspberry tart

Ingredients for 1 servings:

• 225 g flour
• 150 g butter
• 75 g sugar
• 250 ml milk
• 1 tbsp sugar
• 1 egg yolk
• 2 tsp, heaped cornstarch
• 1 tsp vanilla paste or 1 packet of vanilla sugar
• 1 white chocolate coating
• 350 g raspberries
• 2 sheets of gelatin
• 150 ml water or juice
• 1 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 20 minutes

for a 24 cm tart tin

For the shortcrust pastry, knead the flour, butter, and sugar into a smooth dough, then refrigerate for about 30 minutes. For the pudding, bring 150 ml of milk to a boil, then stir in the rest of the cornstarch, sugar, egg yolk, and vanilla. As soon as the milk boils, add the mixed cornstarch to the saucepan while stirring and bring to a boil briefly. Then transfer the pudding to a glass bowl, cover with cling film, and place directly on top of the pudding. Refrigerate for at least 3 hours. Roll out the dough and place in a tart tin (mine is 24 cm). Prick the base several times with a fork and bake in a preheated oven at 180 °C (top/bottom heat) for 20 minutes. Melt the white chocolate coating. Brush the base with the chocolate coating after baking. Briefly stir the cooled pudding and spread it on the base. Heat 1/3 of the raspberries in a saucepan with 150 ml water or juice and the sugar. Stir in the softened and squeezed gelatin, then stir in the remaining raspberries. Spread the raspberries on the pudding. Once cooled, garnish with grated white chocolate.