How to make
This is a universal butter dough that can be used for tarts or butter biscuits.
The butter should be cold and diced. You can use a food processor, or you can knead it by hand. Once it is ready, place it, wrapped in foil in the refrigerator to set for about 20 minutes.
Beat the yolks with the sugar. Add the flour, vanilla and a little milk. When a homogeneous mixture is obtained, add the vanilla and if desired, a little liqueur.
Put the rest of the milk on the stove. Once it is warm, but before it boils, remove it from the heat and add the egg mixture in a thin stream. Place it back onto the hob and stir constantly until bubbles appear and the heavy cream thickens. Cover it tightly with foil to prevent it from forming a crust.
Roll out the tart dough into a thin crust and place it in the tart form. Press it down tightly and shape the edge of the tart. Cut out the excess dough and pierce the base of the tart with a fork.
Place a piece of aluminum foil on top and some weight so that the crust does not rise. You can use beans, lentils, special baking balls or small stones.
Bake the tart at 360°F (180 degrees) for 15 minutes, then remove the foil and weights and bake it for another ten minutes until it is fully baked.
Apply the cooled cream on the cooled base. Cover it tightly with raspberries and decorate it as you like. Leave the tart for 2-3 hours and serve it.
You can use fresh mint leaves, chocolate or something else to decorate a raspberry tart.
