Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ cup Powdered (Icing) Sugar
  • ¼ teaspoon Fine Sea Salt
  • 8 tablespoons Unsalted Butter, chilled and diced (for crust)
  • 1 Large Egg Yolk
  • 1–2 tablespoons Ice Water
  • 1 cup Granulated Sugar
  • 2 tablespoons Fresh Lemon Zest
  • 4 Large Eggs (for filling)
  • 2 Large Egg Yolks (for filling)
  • ½ cup Fresh Lemon Juice
  • 8 tablespoons Unsalted Butter, cold and cubed (for filling)
  • 1 cup Fresh Raspberries
  • Powdered (Icing) Sugar (optional, for dusting)

Instructions:

  1. Make the Dough: Combine flour, powdered sugar, and salt. Cut in the cold, diced butter using your fingers or a food processor until the mixture resembles coarse sand.
  2. Bind: Add the egg yolk and 1 tablespoon of ice water. Mix until just combined; add the second tablespoon of water only if the dough doesn't come together easily. Do not overwork the dough.
  3. Chill: Form the dough into a flat disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 60 minutes.
  4. Roll and Press: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Carefully transfer it to the 9-inch tart tin, pressing it gently into the fluted edges. Trim the excess dough and patch any thin spots.
  5. Freeze: Freeze the lined tart tin for 15 minutes. This prevents shrinkage during baking.
  6. Blind Bake: Preheat the oven to 375°F (190°C). Line the frozen crust with parchment paper, fill with baking weights, and bake for 15 minutes.
  7. Remove Weights: Carefully remove the weights and paper. Return the crust to the oven for another 5–7 minutes until it is dry and lightly golden. Reduce the oven temperature to 325°F (160°C).
  8. Infuse Sugar: In a bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers to release the oils and deepen the flavour.
  9. Combine Wet Ingredients: Whisk the full eggs and egg yolks into the sugar mixture until pale and creamy. Whisk in the lemon juice.
  10. Cook the Curd: Pour the mixture into a heatproof saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens significantly and coats the back of the spoon. Do not allow it to boil.
  11. Strain and Enrich: Immediately remove the curd from the heat and strain it through a fine-mesh sieve into a clean bowl to ensure a silky texture. Whisk in the cold, cubed butter, one piece at a time, until fully melted and emulsified.
  12. Fill the Tart: Pour the warm lemon curd filling directly into the prepared, pre-baked crust.
  13. Bake: Carefully transfer the tart to the preheated 325°F (160°C) oven. Bake for 20–25 minutes. The edges of the filling should be set, but the centre should still have a slight, gentle wobble.
  14. Cool: Remove the tart from the oven and let it cool completely on a wire rack for about 1 hour.
  15. Chill: Transfer the cooled tart to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the curd to fully set.
  16. Release: Just before serving, carefully remove the tart ring.
  17. Decorate: Arrange the fresh raspberries artfully on top of the tart.
  18. Garnish: Dust lightly with powdered sugar, if desired. Slice and serve immediately.