For 4 people

For the shortcrust pastry

  • 250g flour
  • 125g Bordier Rapsberry Butter
  • 50g powdered sugar
  • 1 whole egg

For the lemon cream

  • 150ml lemon juice
  • 120g white sugar
  • 3 eggs
  • 1 tablespoon of cornstarch
  • 75g Bordier Raspberry Butter

For the dressing

  • 250g fresh raspberries
  • A few veined sorrel sprouts (optionnal)


  1. Sand the flour and Bordier Raspberry Butter (125g) in small cubes between your hands.
  2. Add the powdered sugar when the butter is completely absorbed by the flour.
  3. Add the whole egg and mix to form a ball. Work the dough as little as possible so that it remains soft. Put it in the refrigerator for 30 minutes.
  4. In the meantime, prepare the lemon and Bordier Raspberry Butter cream.
  5. In a saucepan, mix the sugar and cornstarch. Gradually add the eggs, one by one, while mixing.
  6. Add the lemon juice and stir well.
  7. Place over medium heat and whisk constantly. When mixture comes to a slight boil, turn off heat.
  8. Add the Bordier Raspberry Butter (75g) in small cubes. Mix thoroughly.
  9. Pour the mixture into a bowl and strain. Wait for it to reach room temperature before placing it in the fridge.
  10. Take out the shortcrust pastry, roll it out thinly and put it in 4 small tart pans.
  11. Place baking weights in the molds and bake in a preheated oven at 170°C or 340°F for 15 to 20 minutes.
  12. Remove the pie shells from the oven and let them cool. Once cooled, garnish with Bordier Raspberry Butter Lemon Cream.
  13. Arrange the fresh raspberries on top.
  14. Finish with the veined sorrel sprouts.

Recipes imagined and created by @juliette_meyer_