Raspberry Tart

Name: Raspberry Tart
Ingredients: Milk; 200g of butter;; 1 pinch of salt;; 1/2 cup of almond flour;; 1 egg;; Zest of 1 lemon;; 3 cups of all-purpose flour; Filling; 1 and 1/2 cups of sweetened condensed milk;; 1 liter of milk;; 1 cup of heavy cream;; 2 tablespoons of all-purpose flour;; 1 cup of heavy cream, fresh;; 1 package of raspberries;; Glossing gel

1
Milk
2
200g of butter;
3
1 pinch of salt;
4
1/2 cup of almond flour;
5
1 egg;
6
Zest of 1 lemon;
7
3 cups of all-purpose flour
8
Filling
9
1 and 1/2 cups of sweetened condensed milk;
10
1 liter of milk;
11
1 cup of heavy cream;
12
2 tablespoons of all-purpose flour;
13
1 cup of heavy cream, fresh;
14
1 package of raspberries;
15
Glossing gel

Ingredients

1
Milk
2
200g of butter;
3
1 pinch of salt;
4
1/2 cup of almond flour;
5
1 egg;
6
Zest of 1 lemon;
7
3 cups of all-purpose flour
8
Filling
9
1 and 1/2 cups of sweetened condensed milk;
10
1 liter of milk;
11
1 cup of heavy cream;
12
2 tablespoons of all-purpose flour;
13
1 cup of heavy cream, fresh;
14
1 package of raspberries;
15
Glossing gel

Directions

1
Dough
2
Whisk together cold butter, salt, almond flour, egg, lemon zest, and flour
3
Line a removable bottom pan with the dough, prick it with a fork, and bake at 200°C for 20 minutes or until golden brown
4
Filling
5
Combine sweetened condensed milk, milk, heavy cream, and flour in a saucepan and cook over medium heat, stirring until thickened
6
Let cool and whip in an electric mixer for 3 minutes
7
Add fresh heavy cream to stabilize the mixture
8
Chill in the refrigerator for 30 minutes before filling the baked dough
9
Top with sliced raspberries
10
Gloss with gel and chill again.