Brown Butter Raspberry Tart

Light, perfect sweetness, wonderful match of brown butter and tart raspberries!

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Ingredients

• Crust:

  100g butter

  1/4 cup sugar

  vanilla

  1 cup flour

  Pinch of salt

• Filling:

  1/2 cup sugar

  2 eggs

  Pinch of salt

  1/4 cup flour

  vanilla

  100g butter

  150g raspberries

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Method

Crust

• Preheat the oven to 375°F.

• Using a food processor add all the ingredients and blitz just until combined.

• Transfer the dough to a 9” tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.

• Bake crust until golden, about 15 minutes.

Filling

• In a bowl, whisk the sugar, eggs, flour, vanilla and salt.

• Boil the butter over medium heat for 5-8 min until the fat caramelizes.

• Pour the brown butter gradually into the mixture while mixing.

• Arrange raspberries in the bottom of the cooled crust. Carefully pour browned butter mixture evenly over berries.

• Bake the tart for about 40 minutes.