Raspberry Curd Tart

Name: Raspberry Curd Tart
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 130 g Butter; 125 g Flour; 70 g Icing sugar; 1 egg (size M); 500 g Raspberries; 1 Lemon; 75 g Sugar; 30 g Cornstarch; 3 fresh egg yolks (size M); 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

130 g Butter
125 g Flour
70 g Icing sugar
1 egg (size M)
500 g Raspberries
1 Lemon
75 g Sugar
30 g Cornstarch
3 fresh egg yolks (size M)
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Cut 70 g butter into pieces. Knead flour, butter, icing sugar and egg with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes.
2
Raspberries selected. Puree 375 g raspberries and pass through a sieve. Roll out the dough rectangularly (approx. 13 x 37 cm) on a floured work surface. Line a greased tart tin (11 x 35 cm) with the dough.
3
Cut off protruding edges. Line dough with baking paper. Put dry peas on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
4
Remove baking paper and dried peas and bake the base at the same temperature for 5-10 minutes until golden brown. Remove and let cool.
5
Halve the lemon and squeeze the juice. Bring raspberry puree, sugar and lemon juice to the boil, then remove from the heat. Mix starch, egg yolks and 3-4 tbsp. water and stir into the raspberry cream. Add 60 g butter, stir in raspberry cream and bring to the boil until the butter has melted.
6
Spread the cream on the base and spread the rest of the raspberries on top. Chill the tarte for about 3 hours. If necessary, dust with icing sugar before serving.