An enriched, short flake crust holds smooth raspberry curd with tart berry and lemon notes. Top as desired, but add fresh berries .
Raspberry Curd– From this Recipe (make all of the curd and add the starch to make it thick)Pate Sucree Crust– 1/2 cup butter, softened 113g– 2 cups all purpose flour 260g– 1/4 cup granulated sugar 55g– 2-4 tablespoons milk– zest of 2 lemons if desired
Make the crust by putting the butter and sugar in a food processor and pulsing them together until they are completely combined.
STEP 1 .
The remaining ingredients should be added, and the dough should be pulsed until it begins to come together and maintains its shape when you press it.
The dough should be pressed into the bottom and halfway up the sides of a round tart pan that is 9 or 10 inches in diameter and has a removable bottom. To ensure that it is evenly distributed,
use the bottom of a measuring cup. After 15 minutes, place the dish in the freezer. The oven should be preheated to 350 degrees Fahrenheit.
The crust should be covered with a sheet of parchment paper, and then pie weights or dried beans should be placed inside. Take twenty minutes to bake.
Prepare the filling (described below) while it is in the oven. Once the twenty minutes have passed, take out the parchment paper and the beans, and dock them with a fork
Bake seven more minutes. Put the dish back in the oven for 10 minutes to set the raspberry curd. After four hours, add whipped cream, meringue, or berries.