Ingredients

Pastry

• 2/3 cup of unsalted butter, softened
• 3/4 cup of icing sugar
• 1 vanilla bean, split lengthwise and scraped
• zest of 1 lemon
• 1 1/2 cups of all purpose flour
• 1/2 cup of ground almonds
• 1 pinch of salt
• 1 egg + 1 yolk

Isolation Coat

• 30 grams of melted quality white chocolate (Cacao Barry or Valrhona preferably)

Raspberry Filling

• 105 grams of sugar
• 1 tablespoon of maple syrup
• 1 tablespoon of cornstarch
• 1 teaspoon of tapioca
• 1/2 teaspoon of five spice blend (or Chinese spice blend)
• 2 3/4 cups of wild raspberries

Crumble

• 1/2 cup of ground almonds
• 1/4 cup granulated sugar
• 1/3 cup of all purpose flour
• 1/4 teaspoon of salt
• 1/4 cup of unsalted butter
• 1/2 teaspoon of cardamom

Instructions

Pastry

1. Combine butter, sugar, vanilla and lemon zest in the bowl of a stand mixer fitted with a paddle. Beat until creamy (~1 min)
2. Add flour. ground almonds, and salt and mix until incorporated.
3. And egg, then the egg yolk and continue mixing until the ingredients combine to form a dough.
4. Shape the dough in a ball, wrap tightly with plastic wrap, and transfer to refrigerator to rest for approximately two hours.
5. Preheat oven to 180°C (350°F).
6. After two hours, transfer dough to countertop and let sit at room temperature for 15 minutes (or warm with hands until malleable).
7. On a floured work surface roll the dough to an even thickness of 1/4″.
8. Carefully transfer to a long rectangular tart tin (~11x35cm). with a removable bottom.
9. Gently press dough into the corners, trim to fit, and refrigerate for ~15 minutes.
10. Prick chilled pastry (with fork), cover with parchemin paper and filled with baking beans (weights).
11. Transfer to the middle rack of the oven to bake for about 15 minutes (lightly colored).
12. Let cool down.

Isolation coat

1. Mesure 30 grams of white chocolate in a mixing bowl.
2. Melt chocolate by sitting the bowl over a pan of barely simmering water (bain marie).
3. Use a basting brush to spread the chocolate onto the cooked pie crust.

This step will isolate the crust and keep it fresh and crunchy. If you do not wish to taste the hint of white chocolate you can use cacao butter which has the same benefit but without the taste.

Crumble

1. Combine the ground almonds, sugar, flour, salt and cardamom in a mixing bowl and mix well.
2. Add the butter, and work in with the hands until the mixture holds together when compressed. 
3. Refrigerate for about one hour.

Raspberry Filling

1. In a bowl, mix sugar, cornstarch and tapioca.
2. Add raspberries and mix well.
3. Distribute evenly in the pie crust.

Assemble

1. Crumble the mixture (almond crumble) onto the raspberry filling.
2. Bake for about 35 minutes or until the crumble is golden brown and the raspberry filling is starting to boil.
3. Let cool down before serving.