Raspberry Curd Tart with Almond Shortbread Crust
Ingredients
- 1 cup (130 g) all-purpose flour (or GF all-purpose blend)
- 2/3 cup (64 g) almond meal, toasted
- 4 tbsp (28 g) confectioner's sugar
- 1/4 tsp salt
- 1/3 cup (69 g) refined coconut oil
- 4 1/2 cups (454 g) fresh or frozen raspberries
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (188ml) water
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (30 g) cornstarch
- 1/8 tsp salt
- 4 tbsp (56 g) vegan butter
Preparation
Combine the flour, toasted almond meal, confectioner's sugar, and salt
Pulse several times to blend
Add in the refined coconut oil and process on low for about 30 seconds until a loose dough forms
It should stick together when you press it between your fingers
Press into a 9-inch fluted tart tin with removable bottom
Start with the sides and work your way down ensuring that the crust is even
Use a measuring cup to press and smooth out the surface
Gently pierce the sides and bottom every inch or so with a fork and bake for 12-18 minutes or until fragrant and starting to lightly brown
Let the crust cool completely on a cooling rack