Step 1

For the dough, combine the butter with the zest, sugar, flour and salt. Knead the mixture with your hands until it forms crumbs. Add the 2 egg yolks, knead the dough, wrap in clingfilm and leave in the fridge for 1 hour.

Step 2

Then spread into molds, prick with a fork and place in the freezer for 30 minutes.

Step 3

After covering the cake with parchment, put a weight on top and bake at 190 degrees for 15 minutes. Then let it cool down.

Step 4

For the cream, combine the yolks with the sugar in a bowl and beat with a mixer. Add the vanilla sugar, starch, pour in the milk and mix until smooth. Pour the mixture into a saucepan, place on the stove and stir until thickened. Then add the butter, stir, let the cream cool and fill the cake.

Step 5

Decorate the pie with raspberries and mint. Put it in the refrigerator for 1-2 hours and serve. Bon appetit!