Raspberry and streusel tiger custard

Prepare the pastry dough:

Mix the flour, almond powder, powdered sugar and a pinch of salt in a bowl. Add the still-warm hazelnut butter, then the lightly beaten egg whites. Mix gently until smooth. Cover and chill for 1 hour.

Prepare the streusel:

In a small bowl, mix the flour, hazelnut powder, brown sugar, soft butter and cinnamon with your fingertips until you obtain a sandy, crumble-like texture. Set aside in a cool place.

Assembly and baking :

Preheat oven to 170°C. Remove the financial dough from the fridge, add the chocolate shavings to taste and mix. Pour the mixture into the baking paper of the Lady Panibois mould. Arrange a few raspberries on the surface, then sprinkle with streusel. Bake at half-height for 30 minutes, until the financier is golden on the outside and melting in the center. Let cool to room temperature.