For device:
Mix the ingredients 180 g of eggs, 100 g of sugar and 375 g of liquid cream using a whisk, sieve, set aside
Raspberry crumble(*):
Mix the ingredients flour 250 g, icing sugar 250 g, raspberry pulp 100 g in the order listed, mix with your fingertips until you obtain a lumpy dough, bake on a silpat at 160°C for 15 minutes.
Rhubarb Compote
1 kg rhubarb, 300g caster sugar, 120g butter and 50g honey
Collect the ribs of the rhubarb, peel them and cut them into sections, put in a container with the sugar (300 g), refrigerate for at least 6 hours, heat the butter (120 g) with the honey (50 g), add to rhubarb and cook over low heat; let stew.
Assembly:
Line a tart ring 20 cm in diameter with shortcrust pastry, pre-bake in an oven at 180°C, garnish with a layer of almond cream 0.5 cm thick, finish baking in an oven at 165°C for about 10 minutes.
Spread 0.5 cm of rhubarb compote, sprinkle with raspberries, cover with the mixture and continue cooking in an oven at 160°C for about 20 minutes.
Uncover the pie, cover the top with the cooked raspberry crumble,
Decorate with a few whole raspberries.
