These colourful raspberry curd tartlets add to the festive vibe. The berries have shown an exceptional flavour so far this year and that should only get better as the weather warms up. I usually make lemon curd, but this raspberry one is a wonderful alternative. It is perfect to have on standby in the fridge ready to fill tartlet cases. If you can’t be bothered making your own pastry, buy ready-made. I love dishes that can be done ahead of time, so I can enjoy the party too!
|1 cup||Raspberries (Main)|
|100 g||Butter, melted|
|100 g||Caster sugar|
|3||Eggs, lightly whisked|
|24||Raspberries, for garnish|
- Heat an oven to 180C.
- Make the tart cases. Whizz the flour, butter and sugar in a kitchen processor until it resembles fine breadcrumbs. Add the egg and whizz to form a dough. Add a teaspoon of cold water, if needed.
- Roll the dough on a lightly floured bench. Line a 24-mini-muffin tin with pastry. Place a second mini muffin tin on top. Bake in the oven for 15 minutes. Tip the tins upside-down and separate, leaving the pastry on the outside of the bottom tin. Place back in the oven for 5 minutes to finish cooking.
- To make the curd, whizz the raspberries and push through a sieve to remove the pips. Place the melted butter, sugar, lightly whisked eggs and raspberries in a bowl over simmering water. Cook, stirring occasionally, for 15 minutes until thick and delicious. Remove and cool completely, preferably overnight.
- Just before serving place a dollop of curd in each tart case and top with a raspberry.