Raspberry and grated parmesan tart

 Mix together 100g softened butter with 100g icing sugar, 60g ground almonds, 40g grated parmesan, 1 egg and 30g flour.

 Place the pastry case in a tin and blind bake at 160°c for 30 minutes.

 After cooking, place the raspberries onto the pastry case and cover with raspberry or apricot jelly.

 Sprinkle with icing sugar or parmesan and serve with a red berry coulis or some crème anglaise.

Based on a recipe by Frédéric Maupu