• RECIPES

Recipe Directions

1. In a bowl put the butter, at room temperature, cut into cubes. Add the flour and the powdered sugar.

2. Crumble the mixture with your hands until it becomes like wet sand. Add the egg, the milk and mix well.

3. Wrap the dough with plastic wrap and put it in the fridge for 30-40 minutes to rest. Then, sprinkle the workbench with flour and open the dough with a rolling pin.

4. Place the dough in the buttered-floured flan tray and cut the dough around so that it does not protrude. With a fork, prick the dough’s base on several spots.

5. Spread a piece of plastic wrap for baking on the dough and add legumes/rice for weight so that the tart won’t rise. Bake in a preheated oven at 180o C in air for 10-12 minutes with the weight and 10-12 minutes without the weight. Remove from the oven and put in the fridge for 10-15 minutes to cool.

6. Put the iced cream in the mixer's bowl until fluffy. Add the yogurt, the icing sugar, the vanilla extract, the raspberries and mix.

7. To serve, put on top the fresh raspberries, the jam and the mint leaves.