Raspberry tartletPastry recipe
- Frozen fruit purée, sugar added : Raspberry - 180g
- Egg - 180g
- Cornstarch - 10g
- Butter - 150g
- Sugar - 150g
- Citric acid - 4g
Blend egg and cornstarch in a container.
In a separate container, blend the raspberry purée, butter, sugar and citric acid.
In a saucepan, bring to a boil over medium heat and add the previous mixture with a blender.
When it starts to boil, mix both mixtures and boil again.
Cover the surface with cling film.
Allow to cool.
Serve in a tartlet base and cover with crushed nitro raspberries and fresh little mint leaves.
In this step
Assembly and finishing