Raspberry Curd Tart

22 Jul

intense raspberry flavourSometimes, simple is the most beautiful. I made some gorgeous raspberry curd last night, and decided to present it two ways – with a beautiful cold rice pudding, and in a stunning tart. Both are easy to make with the addition of the raspberry curd – and both ways of presentation really highlight the flavour and texture of the raspberry curd. It is incredibly intense, and a wonderful dessert for a dinner party or high tea.

This is an amazingly dramatic and beautiful tart. Such a pretty looking tart – very girly and yet totally sophisticated. I like to serve it with a blossom of lightly whipped cream flavoured with vanilla. The cream helps to balance the strong flavour of the curd, and adds another textural element to the whole.

Preferably, you should prepare this the day before to allow the curd some time to settle into the tart shell… though if you really want to serve it day of, its fine, it will just be a little bit more unctuous, and the curd will flow out when you cut into it.

First, prepare, your tart shell. This recipe makes enough so you can make two thin shells. I often flavour it with lemon instead of vanilla because lemon really complements the raspberry wonderfully.

For a 12 – 14 inch tarte shell, you will need

  • 2 1/2 cups of cake flour
  • 1 cup / 8 tbsp / 110 g of butter, frozen, then grated
  • 3 tbsp of icing sugar, or more to taste
  • 1 tsp of vanilla extract or the seeds from 1 vanilla pod scraped out or 1 tsp of lemon juice and the rind of a lemon, grated
  • 1 egg, beaten
  • 1 tbsp or more cold water

Measure out the cake flour into a large bowl. Grate the frozen butter directly over the flour, stopping twice during the grating to gently mix in the butter shards with the flour. Use the tips of your fingers, and just make sure you dont over mix. You want this to be a very gentle process.

Sieve the icing sugar over the flour-butter mixture, and sprinkle over the vanilla or scrape the seeds from the pod, or lemon if you are using. Mix gently again with your fingers.

Add the egg and toss the flour with your fingers, mixing to make a dough. Taste and add up to 1 more tablespoon of icing sugar if you want a sweeter dough. If the mixture doesnt come together as a pastry dough, add a tablespoon of very cold water. Be gentle. It will come together if you have patience, and mix properly.

Form the dough into a ball, cover in cling wrap, and put in the fridge for at least an hour to firm up.

Once the dough has been refrigerated, roll out on a floured surface, sprinkling with a little bit of flour if needed. Transfer to a pie plate, and prick with a fork.

Cover the pie dough with tin foil, and fill in with beans or other pie weights. Bake in a pre-heated 200C oven for 20 minutes. Remove from oven, remove the beans and tin foil, and prick again with the fork. Brush with some egg white if wanted, to proof the tarte shell so it doesnt get soggy when you add the curd. Bake for another 5 minutes or so or until very lightly coloured.

Let cool.

Assembly

  • 2 – 2 1/2 cups raspberry curd, cooled
  • 1 cooled tarte shell
  • 1 – 2 cups cream, whipped with a little icing sugar and vanilla

mmmmmmmmmmmmmPour the cooled raspberry curd into the tarte shell, cover with cling wrap and refrigerate for at least 6 hours, preferably overnight.

Just before serving, whip the cream with a little icing sugar and vanilla.

Serve in wedges, with a few tablespoons of whipped cream.

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