Raspberry Curd Tart

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 2 cup Raspberries

• Refrigerated

  • 1 Egg yolk
  • 2 Lrg egg whites
  • 2 Lrg egg yolk

• Condiments

  • 3 tbsp Corn syrup, light
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 cup Confectioners' sugar
  • 2 1/2 tbsp Cornstarch
  • 2 1/4 cups Flour
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 7/8 cup Sugar
  • 1 pinch Table salt
  • 1/2 tsp Vanilla

• Dairy

  • 8 oz Butter
  • 2 tbsp Butter, unsalted
  • 1 tbsp Heavy cream

• Liquids

  • 3 tbsp Water

Found on ashleemarie.com

Description

Ingredients

• 8 oz (16 Tbs) butter, softened
• 1 cup confectioner’s sugar
• 1 egg yolk
• 1 tsp salt
• 2¼ cups flour
• 2 C raspberries
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1/2 C granulated sugar
• 2 1/2 Tbsp cornstarch
• 3 Tbsp cold water
• 2 Lrg egg yolk
• 1/2 C sugar
• 2 Tbsp unsalted butter
• 1 Tbsp heavy cream
• pinch table salt
• 2 Lrg egg whites
• ¼ C plus 2 Tbsp sugar
• 3 Tbsp light corn syrup
• ½ tsp vanilla

Directions

• In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
• Add flour and slowly mix until dough is uniform.
• Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins
• Roll or pat the pastry evenly in the bottom and up the sides of six 4.75 inch tart pans, cover with plastic wrap and chill 30 mins
• preheat oven to 400
• lightly prick the bottom of the pastry crust and press aluminum foil into the crusts, fill with pie weights or dried beans
• bake for 5 mins
• reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
• bake another 5 mins
• in a medium sauce pan over medium heat combine the raspberries and lemon juice, zest and 1/2 C sugar. Bring to a boil and cook for 8 mins
• puree with a hand blender or pour into a blender a puree
• Pour back into saucepan
• in a small bowl combine the cornstarch and cold water, stir smooth
• Add the cornstarch mixture and heat, stirring constantly until starts to thicken
• Whisk the eggs yolks and 1/2 C sugar in a bowl until light yellow, smooth and creamy
• Whisking constantly, slowly pour hot mixture into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until thick enough to cling to spoon.
• Pour through a fine mesh strainer into a small bowl (getting out seeds and any curdled pieces of egg)
• Stir in the butter, cream and salt
• Cover surface of curd directly with plastic wrap; refrigerate until room temp
• pour into the precooked crusts and refrigerate until set
• Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 mins.
• Transfer mixture to a mixing bowl, add vanilla and beat with electric mixer with whisk attachment on Med high till soft peaks form- about 30 sec.
• Pipe onto the finished tarts and using a brulee torch toast the meringue