Raspberry Tart


Almond Shortcrust
120g Be BetterTM vegan butter
90g Icing sugar
2g Fine salt
30g Almond powder
1 portion YumgoTM whole egg
60g Flour
180g Flour

Raspberry Cream
100g Sugar
15g Pectin
5g Stabilizer
650g Raspberry puree
100g YumgoTM egg yolks
150g Be BetterTM vegan butter

Fresh raspberries
Edible flowers


Almond Shortcrust
Mix the Be Better butter, salt, icing sugar, almond powder, Yumgo egg and the flour. As soon as the mixture is homogeneous, add the remaining 180g of flour, and mix briefly.

Spread between 2 sheets of plastic and reserve in the freezer. Line tart rings and bake in the oven at 155/160°C, for about 15-20 minutes.

Raspberry Cream
Mix the sugar, pectin and stabilizer. Heat the raspberry puree and Yumgo egg yolks to 45°C and stir in the dry mixture. Heat to 85°C stirring often. Cool the mixture to 40°C and add the soft Be Better butter. Mix with a hand blender.

Fill the tart shells with the raspberry cream and freeze. When the tart is set, decorate it with fresh raspberries and edible flowers.