For the "pâte sucrée" you need :
100 g butter
80 g icing sugar
1 pinch of salt
200 g flour
For the " crème amande " you need :
100 g butter
100 g almond powder
100 g sugar
100 g eggs (4)
and 125 g frozen raspberry
pâte sucrée :
Sift the flour into a bowl (or on a work surface) to...