This raspberry tart is a super vibrant tart, and I am not only talking about the color (which is all natural by the way, no food coloring of any kind). It may look plain, but if you are a raspberry lover, this tart is for you as it bursts of raspberry flavor. Yes, you will only prepare two components, the pie crust and the raspberry curd. A curd usually means that the mixture is thickened either using whole eggs or egg yolks instead of gelatine or similar. I served the tart with some whipped cream and fresh berries, but this is entirely optional. If you start making the curd while the tart shell is baking, it is a pretty straight forward recipe. However, you will require a bit of patience removing the raspberry seeds.
I love anything raspberry, that is why I am always happy to see that my raspberry chocolate cake is so popular among my readers and always makes it as a top 10. I have another raspberry curd recipe on my blog, there is a chocolate cake with raspberry curd as a filling. However, in this instance we need a much thicker consistency for the curd. After all, you do want to be able to cut it. The trick is to actually bake the prepared curd inside the tart shell, this helps for it to set. Once it is chilled for a few hours, you should be able to cut through it.
Credit: Adapted from Baked by brown sugar
This raspberry curd tart consists of two components. A simple pie crust and a lot of raspberry curd, which is baked afterwards to set better. For the pie crust combine flour and sugar in a large bowl. Place the cold butter in chunks on top and rub into crumbs. Then mix in the egg and work into a ball. Cover airtight for at least half an hour or overnight. Preheat the oven to 180 degrees Celsius. Roll out dough on a lightly floured surface and place inside a tart form (mine is 30cm in diameter). Bake for about 15min on medium rack. Meanwhile for the raspberry curd heat frozen raspberries with a dash of water until soft. Get it through a sieve to remove the seeds and be patient, you want to save as much as you can so this will take a while. Once done, combine all ingredients with the seedless raspberries in a pot and bring to medium-low heat while constantly stirring. After a few minutes the mixture should start to thicken. Thicken for a minute while stirring. Then stir warm into the tart form. It is OK if the tart crust is also still warm. Bake for about 5-15 minutes until you have this deep color you see on the pictures. Baking the curd makes it form up more, so it should look set. Mine usually takes only 5 minutes. Take out of the oven, let cool and then transfer to the fridge. Shortly before serving beat the cream until stiff for decoration. Transfer to a piping bag and decorate as desired (see pics). I also served with fresh berries. The tart will keep for a few days if chilled and will intensify in flavor.Raspberry Curd Tart
Ingredients
Instructions
P.S. How would you describe the color of the tart, is this magenta?
No Comments