INGREDIENTS
- 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
METHOD
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spoon berry mixture over the top of the tart, dust with icing sugar and serve with extra creme fraiche.
