Raspberry and Lemon Curd Tartlets

Raspberries are at their best in August especially the beautiful Perth raspberries. These little tarts make a great accompaniment to afternoon or morning tea or on picnic. They are really simple to make and especially if you buy a really good quality Lemon curd instead of making your own, I must admit I buy a really rich Lemon curd from the farmers market for this recipe.

Raspberry and Lemon Curd Tartlets

Portions: 10 individual tarts

Preparation: 20 minutes plus 1 1/2 hours resting of the pastry

Cooking: 30 minutes

Ingredients

Sweet Pastry

  • 500g plain flour
  • 250g unsalted butter
  • 125g caster sugar
  • 1 large egg
  • All ingredients should be at room temperature.
  • For convenience you may use a commercial pre-made sweet pastry

Tarts

  • 150-200g Lemon curd
  • 200g raspberries, washed

To Serve

  • icing sugar

Method

  1. Sweet Pastry Method 1 (Creaming): Place the butter and sugar in mixing bowl and beat them together until they are light and fluffy. On a low speed slowly add the egg to the butter mixture and mix it until combined. Add the flour slowly at a low speed until combined then mix it briefly at a higher speed so that it forms a dough. Place the pastry in the refrigerator for 30-60 minutes to rest.
  2. Sweet Pastry Method 2 (Rub in): Place the flour in a bowl or on a clean work top and rub in the butter until you have a bread crumb consistency. Make a well in the centre of the flour. Mix the egg and sugar together in a bowl until well combined. Pour the mixture into the well in the flour. Mix the egg mixture into the flour to form a dough. Place the pastry in the refrigerator for 30-60 minutes to rest.
  3. To Cook: Remove the pastry from the fridge 10 minutes before you need it. Roll it out on a well floured surface until it is around .5-.75mm thick. Lightly grease 10 x 7 1/2cm (3inch) tart tins (or nearest equivalent size, any leftover pastry can be frozen for future use). Line the tart tins with the pastry. Place the lined tins in the freezer for 15 minutes or in the fridge for 30 minutes to rest.
  4. Preheat the oven to 200°C. Blind bake the pastry for 8-10 minutes until they are firm and with a little colour. Remove the pastry from the oven an allow it to cool.
  5. Strawberry Tarts: Distribute the Lemon curd evenly among the tart bases so that they are half to two thirds full. Place the raspberries on the Lemon curd in a circular fashion until the tarts are filled.
  6. To Serve: Dust the tartlets with icing sugar when ready to serve.