Buckwheat Tartlet with Raspberries

For the buckwheat tarts, first prepare the dough: Place buckwheat flour and wheat flour on a work surface and add the ice cold butter in small pieces. Crumble. Add sugar, egg, milk, salt and lemon zest and knead into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for 1 hour. Then divide into about 10 pieces (depending on the size of the ramekins) and roll out on a floured work surface. Butter small quiche dishes and line with the dough pieces. Bake in the preheated oven at 160 °C for about 10 minutes.

Separate the eggs for the cream. Beat the yolks, sugar and vanilla sugar until foamy, then stir in the flour. Bring the milk to the boil and stir into the yolk-sugar mixture. Bring the mixture to a boil, stirring constantly to prevent burning. Allow the cream to cool.

Fill the buckwheat tartlets with the cream and spread the sorted raspberries on top.

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