I found this on Pinterest from Tutti Dolci, and was inspired to bake again this weekend. This dessert was a perfect balance of tart and sweet. I did make two additions to this recipe; home made whip cream, and chocolate curls.
However, I only had 6 ounces of raspberries. So I had make a quick pit stop at the store to buy more raspberries, and the cute rectangular tart/quiche pan. Seriously, how cute is this pan! I cant wait to try and make a quiche later this week.
This dessert was a definent hit at our weekly Saturday family dinner.
This was the first time I have made chocolate curls. I saw it on Pioneer woman and decided to give it a go. Some of them turned out well… and others were eaten 😉
This tart crust wow! The smell of toasted almonds is heavely.
Recipe from Laura: Tutti Dolci
Lemon peel curls
Lemon zest 1 tsp
lemon juice 2 Tbsp
raspberries 4 cups
egg yolks 2
cornstarch 2 2/3 tbsp
flour 1 1/4 c
salt 3/8 tsp
sugar 3/4 cups
almonds, toasted and finely ground 1/4 cup
butter , 8 Tbsp
water 2 tbsp
For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks.
For the crust, preheat oven to 350°F and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter to flour mixture and stir until incorporated; press mixture in the bottom and up the sides of prepared tart pan. Bake for 24 minutes, until lightly golden. Cool completely on a wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.
To assemble tart, spoon raspberry curd into cooled tart shell and spread into an even layer with an offset spatula. Arrange raspberries over filling in a decorative pattern. Chill in the refrigerator 2 hours before serving.