Tart raspberry crumble

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   1 Mix the cornflour with 1 tablespoon of water in a saucepan. Squeeze and pour the juice of the lemons, whisk it in the pan, adding the eggs and 100g of brown sugar.

2. 2

   2 Whisk the mixture over low heat until the cream thickens. Allow to cool.

3. 3

   3 Preheat the oven to 180°c (th 6). Mix with your fingertips, the flour, brown sugar, powdered almonds with the butter in pieces until you get a sandy mixture. Incorporate the crushed hazelnuts.

4. 4

   4 Sprinkle this sandy dough in an oven dish and bake until golden brown (about 35 minutes). Spread the lemon cream in bowls, add the raspberries. Sprinkle the crumble and serve.