Raspberry and Cream Tart

Name: Raspberry and Cream Tart
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cold unsalted butter, cut into small pieces; 1 egg; 1/4 cup granulated sugar; Filling; 1 container of creamy cheese (250g); 1 cup of fruit jelly or guava; 1 box of raspberries (400g), halved

1
1 1/2 cups all-purpose flour
2
1/2 cup cold unsalted butter, cut into small pieces
3
1 egg
4
1/4 cup granulated sugar
5
Filling
6
1 container of creamy cheese (250g)
7
1 cup of fruit jelly or guava
8
1 box of raspberries (400g), halved

Ingredients

1
1 1/2 cups all-purpose flour
2
1/2 cup cold unsalted butter, cut into small pieces
3
1 egg
4
1/4 cup granulated sugar
5
Filling
6
1 container of creamy cheese (250g)
7
1 cup of fruit jelly or guava
8
1 box of raspberries (400g), halved

Directions

1
Preheat the oven to 250°C (very hot)
2
Process all ingredients in a processor until you get a homogeneous mixture
3
Line with it a removable bottom pan, 29cm diameter
4
Put it in the preheated oven, immediately reduce the temperature to 180°C (medium) and bake for about 20 minutes until slightly golden
5
Remove from the oven
6
Assembly
7
Spread the cream on the bottom of the dough, cover with jelly and raspberries, and serve immediately or after chilled.