Raspberry Tart

Butter four tart shells and dust them with sugar

Reserve some raspberries for garnish and mix the rest with lime juice. Reserve

Blend the brioche into crumbs, mix in melted butter and reserve

On one side, gently combine raspberries with lime juice, confectioner's sugar, all-purpose flour, and nutmeg

Distribute a third of the brioche crumb mixture among the tart shells, cover with half the raspberry mixture and repeat the process (the last layer should be brioche)

Bake in a preheated oven at 180°C for 20 minutes

Let cool for 5 minutes and unmold the tarts into individual plates.