Lemon Curd & Raspberry Tart

Cooking Method

1. Add flour, butter cubes, icing sugar and a pinch of salt into a mixing bowl and rub with fingertips until the mix resembles fine breadcrumbs 

2. Add egg yolks, vanilla essence and ice-cold water. Use a fork to begin forming together

3. Check texture with your hands, it should be soft and pliable, like playdough. If its dry and cracking add more ice-cold water a splash at a time until the right texture. Try not to handle it too much! 

4. Form into a flat rounded shape. Wrap in cling film or greaseproof paper. Rest in the fridge for at least 30 minutes, the longer the better

5. Preheat oven to 180°C / 160°C fan/ Gas mark 4 

6. Lay down a sheet of greaseproof paper larger than the tart tin and use the rolling pin to beat and soften the pastry enough to roll. Roll pastry away from you once, turn the greaseproof paper 90 degrees and repeat until it is bigger than your tart tin.

7. Roll the pastry onto the rolling pin and unroll gently over the tart pan

8. Take some of the excess pastry and roll into a ball, use this pastry ball to push the pastry into the base and around the edges. Lift the edges whilst you are pushing to prevent stretching/ cracking and trim away excess pastry

9. Use a fork to poke holes into the base of pastry. For best results chill for another 15 minutes

10. Using the greaseproof paper you rolled on, crumple it up into a ball. Then uncrumple it and place in tart. Add your baking beads/rice or beans and bake in the oven for 15 minutes. Gather up paper to remove the baking beads and bake for a final 5 minutes

11. Once cooled, fill with Lemon & Lime All Butter Curd and set in the fridge for at least 4 hours or overnight

12. Once set, garnish with lemons, limes and raspberries