Raspberry tart with almond cream

Ingredients

• 1 pie crust
• 1/3 cup sugar
• 3/4 cup almond flour
• 1/3 cup softened butter
• 1 egg
• 1 Tbsp corn starch
• 0.7 lb fresh raspberries

Materials

• 8 inches tart pan

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Preparation

• Line the pan with the pie crust and put in the fridge.
• Mix the softened butter with the sugar, then add the egg. Mix well, then add the almond flour and the corn starch.
• Pour this almond cream on the pie crust, then bake 20 min at 350°F (180°C). Leave to cool down.
• Wash the raspberries and nicely arrange them on the cream. Sprinkle with icing sugar and there you are!