This recipe is my aunt’s new favorite of all my recipes. I love it when I create something that isn’t just good, but so AMAZING it becomes someones new favorite! BEST compliment ever. This is what she requests me to bring it to family dinners now (shockingly I’m always in charge of dessert).
When I was deciding what food to make for the pink and gold party photo shoot we not only considered COLORS (pink and gold) but also shapes! We knew the cake would be centered, and that we wanted plates of large desserts on each side (the doughnuts and large cream puffs). BUT we also wanted something fun on each plate!
We debated mini cakes, but with the large cake as a centerpiece we decided against it. Then we decided to make gold glittered name pick’s for each plate so we decided something wide enough to look good on a plate and tallish. SO this bright tart was designed for it’s shape and color, THANKFULLY it tastes AMAZING as well!
- 8 oz (16 Tbs) butter, softened
- 1 cup confectioner’s sugar
- 1 egg yolk
- 1 tsp salt
- 2¼ cups flour
- 2 C raspberries
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 C granulated sugar
- 2 1/2 Tbsp cornstarch
- 3 Tbsp cold water
- 2 Lrg egg yolk
- 1/2 C sugar
- 2 Tbsp unsalted butter
- 1 Tbsp heavy cream
- pinch table salt
- 2 Lrg egg whites
- ¼ C plus 2 Tbsp sugar
- 3 Tbsp light corn syrup
- ½ tsp vanilla
- In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
- Add flour and slowly mix until dough is uniform.
- Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins
- Roll or pat the pastry evenly in the bottom and up the sides of six 4.75 inch tart pans, cover with plastic wrap and chill 30 mins
- preheat oven to 400
- lightly prick the bottom of the pastry crust and press aluminum foil into the crusts, fill with pie weights or dried beans
- bake for 5 mins
- reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
- bake another 5 mins
- in a medium sauce pan over medium heat combine the raspberries and lemon juice, zest and 1/2 C sugar. Bring to a boil and cook for 8 mins
- puree with a hand blender or pour into a blender a puree
- Pour back into saucepan
- in a small bowl combine the cornstarch and cold water, stir smooth
- Add the cornstarch mixture and heat, stirring constantly until starts to thicken
- Whisk the eggs yolks and 1/2 C sugar in a bowl until light yellow, smooth and creamy
- Whisking constantly, slowly pour hot mixture into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until thick enough to cling to spoon.
- Pour through a fine mesh strainer into a small bowl (getting out seeds and any curdled pieces of egg)
- Stir in the butter, cream and salt
- Cover surface of curd directly with plastic wrap; refrigerate until room temp
- pour into the precooked crusts and refrigerate until set
- Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 mins.
- Transfer mixture to a mixing bowl, add vanilla and beat with electric mixer with whisk attachment on Med high till soft peaks form- about 30 sec.
- Pipe onto the finished tarts and using a brulee torch toast the meringue
This is similar to my Blood orange tart from episode 2 of Food Network Hallow Baking Championship! I’m just a little in love with citrus curds, I wasn’t sure how this raspberry version would work, but seriously it’s SO good! This would be amazing with blackberries as well. If I wasn’t going for a certain shade of “raspberry” pink I totally would have used blackberries.
Pink and Gold Party