To make the tart there will be 2 steps: Dough + Cream. If you prefer you can buy an already made pastry sheet instead of making yourself the dough. In this case I would recommend the “Pepperidge Farm Pastry Sheet”.
White Sugar: 125 grams (about 4,5 ounces)
Flour: 250 grams (about 8.5 ounces)
Salted butter: 100 grams (about 3.5 ounces)
Lemon Zest: 1/2 lemon
Salt: 1 pinch
Preheat your oven at 300 F°
Step 1: In a bowl, mix the egg and the sugar. Add the salt pinch to the mix.
Step 2: Pour the flour on a cooking table and make a hole in the middle. Pour the step 1 mix + the lemon zest in this hole.
Step 3: Knead the overall until it becomes a consistent dough.
Step 4: Cut the baking paper at the size of your baking pan and place the dough on it at the center. Spread the dough with a rolling pin all over the baking paper. Place the baking paper with the spread dough in the baking pan.
Step 5: Place the baking pan in the oven. Let it cooked for 30minutes, then stop the heat and wait 10minutes.
Step 6: Let it cool down.
TIPS: Look in the oven, as soon as the dough becomes slightly gold you can take it out !
White Sugar: 100 grams (about 3.5 ounces)
Milk: 500 ml
Flour: 50 grams (about 1.5 ounces)
Vanilla Extract: 1 tea spoon
Eggs yolks: 2
Step 1: In a bowl, whip the eggs and the sugar until the mix becomes white.
Step 2: Add to the Step 1 mix: the flour and whip. Add 1 cup of milk to it and whip.
Step 3: Heat the milk in a pan and pour the previous mix in it once the milk is lukewarm. Add the vanilla extract.
Step 4: Whip the overall while it is heating. When the overall starts to boil turn off the heat.
Step 5: Pour the cream in a separate bowl and let it cool down. Then place it in the fridge for 1hour.
Step 6: Take it out, pour the cream on the tart dough spread it and place the tart in the fridge
Step 7: Wait 2 hours. Place the raspberries on the cream.
Step 8: ENJOY !!!