- 450g packet Careme Vanilla Bean Sweet Shortcrust Pastry (see note), thawed
- 150g goat’s curd
- 165g (3/4 cup) caster sugar
- 1 teaspoon cornflour
- 2 eggs
- 1 egg yolk, extra
- 200g creme fraiche, plus extra, to serve
- Zest and juice of 1 lemon
- 220g raspberries
- 320g (1 cup) raspberry conserve
- Icing sugar, to dust
Roll out pastry on a floured surface until 3mm thick and line a greased 24cm loose-bottomed tart tin. Trim pastry 2mm higher than the rim. Freeze for at least 1 hour.
Preheat oven to 190C. Line pastry with baking paper, fill with rice. Place on an oven tray and bake for 12 minutes. Remove paper and rice and bake for a further 10 minutes or until dry and golden. Cool.
Reduce oven to 180C. Process curd, sugar, cornflour, eggs, extra yolk, rind and half the juice until smooth. Scatter one-third of berries over base of tart, pour over filling and bake for 25 minutes or until just set. Cool.
Heat conserve with 2 tablespoons water in a small pan over low heat until melted. Strain through a fine sieve and return sieved conserve to the pan. Stir in remaining berries.
Spoon berry mixture over the top of the tart, dust with icing sugar and serve with extra creme fraiche.