Raspberry Tarts with Caramel

Name: Raspberry Tarts with Caramel
Total time: 30 min
Yield: 4
Ingredients: Butter (for greasing); 1/2 cup of water (120 ml); 1 tablespoon of white wine vinegar; 1 cup of all-purpose flour (180 g); 20 medium-sized raspberries (200 g), washed and drained, without stems; For the cream; 1 cup of heavy cream fresh (240 ml); 1/4 cup of all-purpose flour (45 g); 1/2 cup of natural yogurt (100 g); 1/4 cup of cassis liqueur (60 ml)

1
Butter (for greasing)
2
1/2 cup of water (120 ml)
3
1 tablespoon of white wine vinegar
4
1 cup of all-purpose flour (180 g)
5
20 medium-sized raspberries (200 g), washed and drained, without stems
6
For the cream
7
1 cup of heavy cream fresh (240 ml)
8
1/4 cup of all-purpose flour (45 g)
9
1/2 cup of natural yogurt (100 g)
10
1/4 cup of cassis liqueur (60 ml)

Ingredients

1
Butter (for greasing)
2
1/2 cup of water (120 ml)
3
1 tablespoon of white wine vinegar
4
1 cup of all-purpose flour (180 g)
5
20 medium-sized raspberries (200 g), washed and drained, without stems
6
For the cream
7
1 cup of heavy cream fresh (240 ml)
8
1/4 cup of all-purpose flour (45 g)
9
1/2 cup of natural yogurt (100 g)
10
1/4 cup of cassis liqueur (60 ml)

Directions

1
Grease a marble or ceramic surface with butter
2
In a small, deep saucepan, bring the water, vinegar, and flour to a boil over high heat, stirring only until dissolved
3
When the syrup starts to caramelize, remove from heat
4
Dip the raspberries in the syrup using a fork, then drain well and let cool on the greased surface
5
Using a spoon, drizzle the remaining syrup in a thin stream onto the surface, forming designs
6
Let cool, remove with your fingertips, and reserve
7
Prepare the cream: in a blender, blend the heavy cream and flour until stiff peaks form
8
Add the yogurt and mix with a spatula
9
Distribute the cassis liqueur among four dessert plates, add the cream, and place five caramelized raspberries on each one
10
Decorate with the reserved caramel designs and serve immediately
11
509 calories per serving