![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCXi03nRpVh_Nc7Hs1oYJ8C0Af1uSC3PjPnNrMi1L__7BWLRrHtCeEAVibOsrGAsIu-PZtxWwhHHKhnArHwSa-Hj6qhU2QOTNV6i5728N4wTVz_p543mSCzlvIZlxAbIaVYkJUHGSBms/s1600/Tarta-cu-zmeura.jpg)
Ingredients:
- 600g of shortcrust pastry (find recipe here)
- 700g unfrozen raspberries (keep some for decoration)
- 1/2 cup of sugar
- 1 tablespoon of lemon zest
- the juice of half lemon
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon of butter
Directions:
- Stretch the pastry, put it in pans and cook it in the oven at 180ºC for 20 min using little ceramic balls.
- In a blender, mix raspberries with sugar, lemon juice and lemon zest.
- Pour the mixture in a sauce pan and bring it to simmer.
- Reduce heat to low and add slowly the sifted cornstarch mixing continuously.
- Add the egg yolks and stir well.
- Add butter and stir for another 3 minutes.
Recipe inspired from here.
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