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.
