For the crust:
For the filling:
Crumble:
For the crust:
Mix with your hands, without kneading, 1 egg + 3.5 oz of powdered sugar + 4.5 oz of diced cold butter + 10.5 oz of all-purpose flour + zest of 1 lemon. Make a dough and put it in an oiled baking pan, dock, and put in the fridge for 30 minutes.
Take the dough out of the fridge and bake at 360°F for 12 minutes.
For the filling:
Put 1 can of condensed milk + 1/2 cup of lemon juice + 1/2 cup of cream + 3 eggs in a bowl. Mix well.
Crumble:
Mix 2 oz of diced cold butter + 1/2 cup of sugar + 1/2 cup of chopped almonds + 1/2 cup of flour + 1 teaspoon of baking powder (you can add cinnamon in you want) in a bowl with your hands. Make a crumble and if it is not very cold (the crumble) you can leave it in the freezer for 10 minutes to cool it down.
Put 10.5 oz of raspberries (or the berry or mixed berries of your preference). Cover the raspberries with the previous condensed milk mixture, then sprinkle the crumble.
Put in the preheated oven at 360°F for 30 or 35 minutes.
