Delicious raspberry tart made up of a buttery shortcrust pastry, an almond cream, and fresh raspberries. The additional layer of raspberry jam helps settle the raspberries but also gives them additional flavor.
In a separate bowl, mix the egg yolk in a bowl with the remaining sugar, flour, and cornstarch.
Mix the butter with the icing sugar, then add the ground almonds and the cornstarch. Once combined add the egg yolk, the rum, and the crème pâtissière.
The almond cream will be baked with the crust before adding the fresh raspberries - this will add a nice texture/flavor to the raspberry tart.