Summer fruit pies (raspberry chocolate tart, stone fruit pies)

Freeze the finished tart shell, add the almond cream filling, then the raspberries.

For stone fruit pies, follow the same method but add a thin layer of brioche slices or nut flour to absorb the juice the fruit yields.

Spread over blueberry jam or another preserve, arrange the fruit, sprinkle with raw sugar and bake about an hour.