A delicious fruit tart with a raspberry filling, made with a pastry base and custard cream. Easy to prepare, this crostata is perfect for summer days and can be decorated with fresh raspberries for a colorful touch.
1: In a bowl, combine soft butter and sugar, and mix well with a spoon.
2: Add the whole egg and mix until absorbed.
3: Gradually add all the flour while stirring with a spoon, then transfer the mixture to a work surface and knead.
4: Roll out the dough between two sheets of parchment paper or press it directly into a greased tart pan.
5: Prick the base with a fork, cover with parchment paper, and add dry beans for baking.
6: Bake for 15 minutes, removing the parchment after 10 minutes. Let it cool.
7: In a bowl, whisk the egg yolks and sugar until they turn pale.
8: Add the flour and continue mixing for a few minutes.
9: Combine the milk and cream, mix, then transfer to a saucepan and cook for 10 minutes until thickened.
10: Transfer the cream to a bowl, cover with plastic wrap, and let it cool.
11: Once the pastry base is cooked and the cream is cooled, pour the cream onto the tart base and smooth the surface.
12: Wash and dry the raspberries and decorate the entire surface of the tart.
