To prepare the pie crust:
Mix 150gr of butter, 1 egg, the almond powder, 50gr of sugar, the lemon zest and a pinch of salt.
After mixing, add the flour. Hand mix briefly.
Make a sphere out of this mixture and spread the dough according to your tin’s size.
Let the dough rest 30 minutes.
Prepare the mint syrup: In a pan add a cup of water, 100gr of sugar and 30 mint leaves.
Boil the water, reduce the heat and after 10 minutes take the leaves out and let the syrup reduce to a ¼ cup.
Let it cool down and reserve in the fridge.
Spread your dough in your tin, and put it in a hot oven for 15 minutes at a temp. of 180c° (350F°).
Remove the crust from the oven.
To prepare the filling:
Mix one egg, the dairy cream and 50gr of sugar.
Pour this mixutre on the tart crust and put your tin in a hot oven for 10 minutes at 150C° (280F°).
Take out and arrange the raspberries on the top.
Pour the chilled mint syrup on top of the raspberries.
Serve barely warm with a whip cream or vanilla ice cream.