Mix flour, icing sugar and salt in a mixing bowl. Add 100 g butter in pieces and egg and
Then spread the dough evenly in a greased pie mould (24 cm ∅) and shape into a smooth base with your hands. Press the dough up at the edge. Prick the dough base several times with a fork. Line with baking paper, fill in dried peas. Bake blind in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes, remove from oven. Remove paper and dry peas. Bake at the same temperature for another 8 minutes. Remove the base from the oven and let it cool down
Raspberries selected. Halve and squeeze the lemons (300 ml lemon juice). Puree 300 g raspberries with some lemon juice and pass through a sieve. Bring lemon-raspberry puree with sugar, 75 g butter and lemon juice to the boil. Stir the starch and 7 tbsp. water until smooth, thicken the puree with it and let it simmer for about 1 minute while stirring. Remove from the stove. Mix egg yolks and 2 tbsp. hot cream, then stir into the remaining cream. Pour the cream into the tin and bake again at the same temperature for about 12 minutes
Take them out, spread the marshmallows on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 4 minutes until the marshmallows are golden brown. Take them out and let them cool down. Puree the rest of the raspberries and serve as a sauce
waiting time approx. 3 1/2 hours