How to cook
Beat the eggs with sugar until whitening and add butter, water, and flour sifted with baking powder. Finally, optionally flavour it with vanilla and add the orange zest. Put the mixture into a greased and floured pan.
Wash the berries and leave them to dry completely. Roll them in breadcrumbs and put them on top. Arrange 20-30 raspberries and allocate the others for the sauce.
Put the tart to bake in a moderately heated oven until ready. During this time, blend the remaining raspberries and put them through a sieve to remove their soft seeds.
Optionally, add 1 tablespoon of sugar to the resulting raspberry syrup. Smear the warm raspberry tart with a little cream, add the raspberry puree on top and using a fork, mix the two sauces to produce beautiful random shapes.