Difficulty: 4/5
Prepare the vanilla shortcrust dough: Work softened butter and icing sugar with a wooden spatula until smooth and homogeneous. Add egg yolks and liquid vanilla, mixing until fully incorporated. Gradually add flour, blending until smooth. Form into a compact ball by hand, knead briefly, and refrigerate to rest before use.
Roll out the dough on a floured surface. Line two 26 cm tart rings, trim edges flush. Place lightly greased aluminum foil over the base and fill with baking stones to cover the bottom. Blind bake at 180°C for about 20 minutes. Remove from oven, discard foil and stones, and reserve the baked shells.
Passion Fruit Filling: In a bowl, whisk whole eggs with caster sugar until pale and thickened. Add passion fruit juice and blend smooth (use a hand blender if needed for homogeneity). Pour into the blind-baked tart shells. Distribute frozen raspberries evenly over the surface. Bake at 180°C for about 20 minutes, until the filling is set and no longer liquid.
Remove from oven and top with raspberry jelly topping.
Source: Les Vergers Boiron, recipe created by Serge Bréda (Meilleur Ouvrier de France)
