Raspberry curd is a delicious filling for pies, tarts and pastries, here I simply filled a cooked pastry crust with raspberry curd and decorated it with whipped cream, delightful!
So I have decided to make a tart with the raspberry curd I made the other day, you can find the recipe here.
Raspberry curd is very easy to make and takes no time.
As always, work with a very cold pastry dough, keep it cold until ready to bake.
Once the crust is completely cooled, spoon the curd into the pie and decorate with mounds of whipped cream or berries, or serve the whipped cream on the side
1 pastry sheet
2 1/4 cup raspberry curd
3/4 cup heavy cream
2 tbsp. sugar
1 round pie mold 9 inches Ø - 23 cm Ø
Make the raspberry curd as per my recipe here. I soaked 3 sheets of gelatin while cooking the curd, pressed them dry and added them to the curd together with the butter
Preheat your oven to 400°F (200°C), arrange your pastry dough nicely into your mold, push it down the sides as much as you can, trim the excess, poke a few holes around the bottom, arrange parchment paper into the pie and fill completely with rice or lentils (rice or lentils can be kept for this usage but not consumed).
Bake 15 minutes, then remove the parchmet paper and rice or lentils, continue baking about 10 minutes or until golden and fully cooked, let cool completely
Whip the heavy cream until soft peaks, continue whisking until stiff peaks while adding slowly two tbsp. sugar
Spoon the raspberry curd into the pie and make an even layer with an offset spatula, pipe the whipped cream nicely, or serve it on the side
Chill the pie for a minimum of 2 hours before serving
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Raspberry Curd Tart