Raspberry Amandine Tart crispy and melt-in-mouth

1 The day before, prepare the sweet pastry by mixing the sugar and eggs with the robot paddle on low speed.

2 Beat the eggs as if for an omelette and add them to the blanched mixture gradually.

3 Add the sifted flour and baking powder to this mixture.

4 Cover with film and reserve in the refrigerator until the next day.

5 On the day itself, line the pastry in a 20 cm ring.

6 Pre-bake for 10 minutes at 355°F (180 °C).

7 The day before, infuse the whipping cream with mint. Prepare 3.5 oz (100 g) of pastry cream flavored with Kirsch, cover with film and reserve.

8 On the day itself, strain the whipping cream and reserve it in the refrigerator.

9 Mix the butter at room temperature, the icing sugar, and the sifted almond powder, then add the egg and cream to obtain a smooth mixture.

10 Cut a few dried apricots into brunoise and mix them with raspberry jam to prepare the raspberry base.

11 On the pre-baked and cold tart base, spread the raspberry mixture and pour in the almond cream mixture.

12 Place in the oven and bake for 20 minutes at 340°F (170 °C).

13 Let cool and reserve in the refrigerator.

14 When finishing, prepare 3 punnets of raspberries with a pinch of fleur de sel and a grind of pepper, then reserve in the refrigerator.

15 Just before serving, drain the raspberries and mix them with jam and a few calissons cut into brunoise for a bit of texture, then spread them over the tart.

16 For decoration, arrange a few mint leaves and calissons, or let your imagination guide you.