RASPBERRY AND MINT TART, By María Amorín, 2NAE

RASPBERRY AND MINT PIE

For pie:
1 cup sugar
1/3 cup all-purpose flour
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla
3 cups fresh raspberries.
1 9 inches unbaked pie shell.
For topping:
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons butter -- softened
whipped cream
fresh raspberries
fresh mint leaves
Method:
For pie:
First, you need a large bowl to combine sugar, flour, eggs, sour cream, and vanilla. You should buy the sour cream because it’s very difficult to make. When you have mixed all these ingredients you have to focus on the raspberries. Spoon the raspberries and don’t stop until you have covered the entire pie shell. Then you bake the pie at 400° for 30 to 35 minutes or until the centre of pie appears set.

For topping:
To make the topping you have to combine 1/3 cup flour, brown sugar and butter. First boil the butter to make it more flowed, and add the other ingredients, then you have to whisk vigorously. Then sprinkle the mix over the hot pie. Bake at 400° for 10 minutes or until golden, covering edges with aluminium foil to prevent it from excessive browning, if necessary. Garnish with whipped cream, raspberries, and mint leaves.
Finally, you will have a not very sweet tart and with a fresh touch that will do the delights of those who try it. A dessert for all tastes, with a slight flavour of mint to make it more entertaining.