Raspberry pie

Cut the butter into cubes. Stir in the butter and half of the sugar in a bowl until smooth. Sift the flour and mix through the mixture. Knead to crumbly dough.

Split the eggs. Add the egg yolks and water together. Add to the dough, knead into a dough ball. Wrap in cling film and let it rest for 1 hour in the refrigerator. Thaw the raspberries.

Preheat the oven to 200 ºC.

Dust the work surface with flour. Roll out the dough. Grease the cake mold and cover it with dough. Place parchment paper with support filling on top of the dough.

Bake the dough floor for 10 minutes in the middle of the oven. Remove the backing and then bake for another 10 minutes until the bottom is golden brown. Allow to cool.

Break the chocolate into pieces. Hang the chocolate in a heat-resistant bowl over a pan with non-boiling water (au bain-marie). Melt while stirring. Spread the chocolate over the cooled cake base and let it solidify.

In the meantime, soak the gelatine leaves for 5 minutes in cold water. Squeeze the gelatine, put in a saucepan with 3 tbsp water and leave to roast on low heat. Allow to cool for 5 minutes.

Prak the frozen raspberries in a bowl, let drain. Mix with the mascarpone, the rest of the sugar and the gelatin. Put 30 minutes in the refrigerator.

Spread the mascarpone mixture over the cake base, smoothing the top. Divide the fresh raspberries over the cake.