For the dough:
For the filling:
Crumble:
For the dough:
Mix 1 egg, 3.5 oz of powdered sugar, 4.5 oz of diced cold butter, 10.5 oz of all-purpose flour and the zest of 1 lemon using your hands, without kneading. Make a dough and put 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 and 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 and 1 teaspoon of baking powder (you can add cinnamon if you prefer) in a bowl, using your hands. Make a crumble and if it is not very cold (the crumble) you can put 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.
