This time I went for a bigger raspberry layer and I do not regret it at all.
I usually do this tart in steps. The crust I bake the day before and put it in the fridge. The curd follows and the decoration is just for fun and diversity when the tart is totally settled.
I have to recognise that I struggled with the raspberry juice. I usually strain the juice by hand, using a strainer but this time I wanted to use a forgotten extension of my standing mixer specially made for extracting juice, Oh, what a disaster. I made a mess and little to no juice went out. I went then back to my old fashion way to extract the juice with a strainer. It took me a while but I managed.
The decoration part was pure relaxation. I didn't match the perfect rows from the start so I had to move some pieces around. But for that, the already jellied layer of raspberries helped a lot.
The tart of course can be served with no decoration, and in this case, the gelatin sheets are optional. But you have to recognise that the visual impact is quite big when fruits are covering a flat red layer.
Ingredients:
Filling:
- 750g frozen raspberries (you can use fresh also)
- 125g sugar
- juice of 1/2 lemon
- a pinch of salt
- 330g eggs (about 6 big eggs)
- 200g butter (cold, diced)
- 4 gelatin sheets
Decoration:
- strawberries, blueberries
Directions:
- Bake fully the crust and have it ready before passing to the filling preparation.
- Blend the defrosted raspberries until they became pure. Add also the lemon juice.
- Strain the pulp to extract a fine juice and discard (or simply eat it) the remaining thick part.
- Put the raspberry juice and sugar into a small pan and bring it to a boil. Let the fruit pulp on low heat for 5 minutes while mixing with a spoon.
- Add the eggs and salt and on low heat, mix continuously with a whisk. It takes a few minutes until is getting thick, then remove it from the heating.
- Put the 4 gelatin sheets in cold water for few minutes. When moist, put them into the pan with the above composition while still hot and mix with the whisk to well combine them.
- You'll need to let the curd cool until it reaches 45ºC. Put a lid on top and, while cooling, stir from time to time to avoid creating a crust.
- When it reached the right temperature, add the cold butter and whisk until is completely incorporated and melted.
- Pour the filling on the baked crust while it is still warm. Level it nicely with a knife if needed and put it in the fridge.
- Meanwhile, prepare for the decoration. Cut the strawberries with a round small cutter and the blueberries in half. Arrange the little fruits in lines following a pattern.
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