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Recipe by olive magazine

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1. Line 8 10cm tart tins with pastry rolled to the thickness of a pound coin. Prick the bases and chill for 30 minutes.
2. Heat the oven to 200C/fan 180C/gas 6 and put a solid baking sheet in the oven. Line the tarts with baking paper and fill with baking beans or rice. Cook on the hot baking sheet for about 15 minutes until the edges are lightly golden. Remove the paper and beans and cook for 4-5 minutes to dry out the bases. Cool completely.
3. To make the lemon curd, put the sugar, butter, lemon zest and juice in a heatproof bowl set over a pan of simmering water. Stir occasionally until the butter and sugar are melted. Whisk the whole eggs and egg yolk together and strain through a sieve into the butter and lemon mix. Continue to cook, stirring from time to time until the curd coats the back of a spoon. Remove from the heat, cool completely, cover and chill until needed.
4. To make the raspberry curd, mash the raspberries with a fork and push through a nylon sieve into a bowl.
5. Add the caster sugar and butter and put over a pan of simmering water. Stir occasionally until the sugar and butter have completely melted. Beat the whole eggs and yolks together and strain into the raspberry mixture. Continue to cook until the mixture coats the back of a spoon. Add a little lemon juice to taste and remove from heat. Cool completely before covering with clingfilm and chill until needed.
6. To serve, put a baked tart shell on each plate. Fill one half of the tart with lemon curd and the other half with raspberry. Swirl together with a skewer or the tip of a knife. Repeat with the remaining tarts and serve immediately.

Per tart

786 kcalories, protein 8.8g, carbohydrate 77.9g, fat 5 g, saturated fat 24.4g, fibre 2.1g, salt 0.45 g

Latest comments and suggestions

• mimi

  17 March 2008

  mimi commented on this recipe

  they look cute :)

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• stephanie

  30 July 2008

  stephanie commented on this recipe

  Can you do this as one big tart?????

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• Pharrellover

  14 April 2009

  Pharrellover rated and commented on this recipe

  

  I substituted the raspberries for strawberries which turned out delicious but used 2 large ready made cases instead of doing individual ones, they turned out nice but found that the two mixtures poured into one instead of swirling them using a skewer. Overall a lovely recipe, i wouldn't hesitate to do it again.

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http://www.bbcgoodfood.com/recipes/4285/

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Ingredients

• 500g block sweet pastry

LEMON CURD

• 225g caster sugar
• 125g unsalted butter
• 3 unwaxed lemons , zested and juiced
• 2 eggs
• 1 egg yolk

RASPBERRY CURD

• 300g raspberries
• 125g caster sugar
• 125g unsalted butter
• 2 eggs
• 2 egg yolks
• ½ lemon , juiced

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Difficulty and servings

Make 8

Preparation and cooking times

Ready in 1 hour + cooking

Ingredients

• 500g block sweet pastry

LEMON CURD

• 225g caster sugar
• 125g unsalted butter
• 3 unwaxed lemons , zested and juiced
• 2 eggs
• 1 egg yolk

RASPBERRY CURD

• 300g raspberries
• 125g caster sugar
• 125g unsalted butter
• 2 eggs
• 2 egg yolks
• ½ lemon , juiced

Per tart

786 kcalories, protein 8.8g, carbohydrate 77.9g, fat 5 g, saturated fat 24.4g, fibre 2.1g, salt 0.45 g

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