Raspberry tart with crème fraîche

Ingredients for 1 servings:

• 250 g wheat flour
• 1 pinch of baking powder
• 125 g butter, cold
• 1 egg(s)
• 50 g icing sugar
• 1 pinch of salt
• 1 lemon(s), organic, grated peel
• 2 eggs
• 80 g sugar
• 1 cup of crème fraîche, 150 g
• 250 g raspberries, frozen or fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

fresh and fruity

Quickly knead all the dough ingredients into a smooth shortcrust pastry. Roll out the shortcrust pastry on a lightly floured silicone mat until round and slightly larger than the tart tin’s circumference. The edges should be raised. Prick the pastry thoroughly with a fork. Bake in a preheated oven at 180°C for 20 minutes. In the meantime, beat the eggs and sugar until very creamy. Fold in the crème fraîche. Remove the pre-baked pastry from the oven. Spread the raspberries evenly on top and pour the egg mixture over them. Bake for 30 minutes at 160°C. The tart is ready when it no longer wobbles. Dust with powdered sugar before serving.