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Ingredients
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Filling
Crust
Topping
Method
Filling
- 1
Prepare the Raspberry Filling
In a medium saucepan, combine fresh raspberries, granulated sugar, chamomile tea bags, lemon juice, cornstarch, and salt. Stir gently over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool slightly.
Crust
- 2
Make the Crust
In a large mixing bowl, whisk together all-purpose flour, powdered sugar, and salt. Cut in the chilled butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Topping
- 4
Prepare the Topping
In a medium bowl, whip heavy cream and powdered sugar until soft peaks form. Fold in dried chamomile flowers and add salt to taste.
Assembly
- 5
Assemble the Dessert
Spread the cooled raspberry filling evenly over the baked crust. Top with the whipped chamomile cream. Optionally, garnish with additional dried chamomile flowers. Chill for at least 1 hour before serving.
