Valentine’s Day Raspberry Heart Tart
Sweeten Your Valentine’s Day with our Raspberry Heart Tart! ❤️
Valentine’s Day is the perfect time to celebrate love with something homemade and heartfelt. This Raspberry Heart Tart is a beautiful, elegant dessert that combines a buttery, crisp pastry with a luscious raspberry filling. The tart’s vibrant red colour and delicate heart shape make it the ideal treat for sharing with someone special. Whether you’re baking for a romantic evening, a Galentine’s gathering, or simply indulging in something sweet, this dessert is sure to impress.
Ingredients
● 1.5 x sheet shortcrust pastry
● 450g fresh raspberries (plus extra for garnish)
● 100g caster sugar
● 2 tbsp lemon juice
● ¼ tsp salt
● 2 large eggs
● 4 large egg yolks
● 115g butter (unsalted)
Equipment
Tala Performance 20cm Tart Tin
Tala Dusty Pink Stoneware Mixing Bowl
Method
1. Preheat the oven to 180°C.
2. Line a 20cm tart tin with one sheet of pastry and press it neatly into the edges, there’s no need to cut off the excess just yet. Place a crumpled piece of parchment paper over the pastry and cover with baking beans. Blind bake for 30 minutes.
3. Meanwhile make the raspberry curd.
4. Place the raspberries, sugar, and 2 tbsp of water in a pan over medium heat and cook until the berries have broken down. Use a masher to aid this process. Pour this mixture through a sieve to remove any seeds, and leave this puree to cool slightly.
5. Once cooled, add the puree, lemon juice, salt and egg/egg yolks to a pan over low heat. Whisk until the mixture has thickened and reads a temperature of 180°C.
6. Remove from the pan and whisk in the butter, then pass the curd through a sieve into a bowl, to remove any lumps and set aside.
7. Remove the beans and parchment paper from the pastry case and trim the edges. Return to the oven for 10 more minutes.
8. Pour the curd into the tart case and spread until evenly distributed. Place some raspberries and heart-shaped shortcrust pastry on top and brush these lightly with water or milk.
9. Bake the tart for 25 minutes until the curd is set.
10. Leave to cool completely before cutting in. Enjoy!