Sweet pie pastry 

250gms fruzio raspberries

2 whole eggs at room temperature

125gms icing sugar

125gms ground almonds

125gms butter

Vanilla bean (optional)

Zest of 1 lemon

 

Put sugar, almond, butter into a mixer and beat with a paddle on medium speed to obtain a pale mix.   Fold in egg a one at a time.  Fold in vanilla seeds and the lemon zest.  This mix will keep in the fridge for 3 – 5 days or can be frozen into little batches.  

 

Depending on the size of your tart base is how much pastry you will need.  

 

Roll out your pastry, lay on top of cling film, then lift cling film gently and place it over the top of your tart case.   Put that pastry into place so it smoothly lines the bottom of your tart and the sides.  Put in the fridge and let rest for 15-20 mins.  Remove from fridge and ¾ fill your tart case with the almond mix.  Bake in the over at 160°C for 20-25 mins depending on the size of your tart base.  The almond mix should have risen to the top of your pastry case, don’t be alarmed it won’t overflow!! Remove from oven and layer your frozen raspberries all around it, pushing them in slightly.  Return the oven for 5 minutes.  Remove, sprinkle with icing sugar and serve with home made ice cream.