Raspberry and Vanilla Tart

Press dough into fluted molds and place on a baking sheet.

Arrange six filled molds on a parchment‑lined sheet and bake until golden.

Brush a yellow liquid (egg wash) onto the inside of each baked tart shell.

Pour a mixture of fine, pale yellow and white powders into a metal bowl.

Scrape vanilla bean seeds from the pod into the bowl containing the powders.

Add the egg yolk, a pinch of salt, and a pinch of black pepper to the mixture.

Mix the ingredients in the bowl until a pale yellow speckled batter forms.

Pipe the pale yellow speckled batter into the prepared tart shells.

Pipe a thick magenta‑colored raspberry sauce over the filling and whole raspberries.

Pipe a white speckled cream in a spiral onto the tart, then place fresh raspberries on top.