- a little flour for rolling out pastry
- roll of store-bought, ready-made shortcrust pastry
- 6 egg yolks
- 5 eggs, extra-large free-range
- 270g caster sugar
- 1 vanilla pod, slit and seeds removed
- 250ml lemon juice, plus the grated zest
- 250 unsalted butter, at room temp
- 250g raspberries
- 1 tbsp caster sugar
- icing sugar, for caramelising
Grease a 28cm loose-bottomed tart tin. Dust a clean surface with some flour and roll out the pastry into a circle that is 5mm thick and big enough to line the tart tin. Lightly press the pastry into the tin and trim off any excess. Cover and place in a freezer for an hour. Loosely line the pastry with greaseproof paper and fill with dried beans. Bake in a 180ºC preheated oven for about 10 min, then remove the paper and bake for a further 15 min or until golden brown.
For the filling, put the yolks, eggs, sugar, vanilla seeds and lemon juice and zest into a heavy bottomed pan, whisk over low heat until mixture starts to thicken. Stir in the butter and when it looks like thick custard, remove from the heat and allow to cool slightly. Mash the raspberries with the sugar in a small pot. Cook over a low heat for 10 min, stirring continuously, until it looks like jam. Spoon the lukewarm lemon curd into the tart and give it a shake so that the mixture spreads. Spoon the raspberry over the lemon custard and gently stir it in to create swirls. Cool the tart for 30 minutes. Dust with icing sugar and caramelise it with a kitchen blow torch, if you like.
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Recipe by Diane Heierli • Photography C&D Heierli