Recipe: Raspberry Tart with Almond Cream

Progression
The day before Sweet pastry:
Mix sugar and eggs with a paddle attachment (mini food processor on low speed)
Beat eggs like an omelet and add them to the whitened mixture gradually
Add to this mixture the sifted flour and yeast.
Cover with plastic wrap and refrigerate until the next day.
The same day
Line the pastry in a 20cm ring
Pre-bake for 10 minutes at 180°
ALMOND CREAM
The day before
Infuse the fresh cream with mint
100g (3.5 oz) of pastry cream flavored with Kirsch, cover with plastic wrap and refrigerate
The same day
Strain the fresh cream, reserve in refrigerator.
Mix softened butter, sugar and sifted ground almonds, add egg and cream to obtain a smooth mixture
Raspberry base:
Finely dice some dried apricots, mix them with raspberry jam.
Cooking
On the pre-baked and cold tart base, spread the raspberry mixture and pour in the almond cream mixture.
Bake for 20 minutes at 170°.
Let cool and refrigerate.
Finishing
Prepare 3 boxes of raspberries with a little fleur de sel and a grind of pepper: refrigerate.
Just before serving:
Drain the raspberries and mix them with jam and a few finely diced calissons for a little texture, and distribute over the tart.
Decoration: a few mint leaves and calissons or let your imagination speak.