Raspberry Kuchen

This is a delicious dessert with a crispy base, a creamy filling, and the fresh taste of raspberries.

In a large bowl, mix the flour, baking powder, salt, and sugar.
Cut the cold butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to combine the butter with the flour mixture until it resembles coarse crumbs.
Add the egg and vanilla extract, and knead gently until the dough comes together. If the dough is too dry, add a tablespoon of cold water to help it bind.
Shape the dough into a ball, cover it with plastic wrap, and refrigerate for about 30 minutes.

Remove the dough from the fridge and roll it out on a floured surface. Place it in a greased and floured tart pan (24-26 cm / 9-10 inches in diameter), ensuring the edges are covered as well.
Prick the base of the dough with a fork to prevent it from puffing up during baking.
Blind bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool slightly.

In a bowl, whisk together the sour cream (or heavy cream), sweetened condensed milk, eggs, cornstarch, and sugar until smooth and well combined.
Spread the raspberries over the pre-baked crust.
Pour the cream mixture over the raspberries, ensuring an even distribution.

Place the kuchen back into the oven and bake for 25-30 minutes or until the filling is set and the edges are slightly golden.
Remove from the oven and let it cool completely before unmolding.

You can garnish with extra fresh raspberries and a dusting of powdered sugar if desired.
Serve chilled or at room temperature, perfect with a cup of coffee or tea.