raspberry curd tart
INGREDIENTS
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Raspberry Curd
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3 cups raspberries
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1/2 cup sugar
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1 tsp Meyer lemon zest
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2 Tbsp Meyer lemon juice
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2 Tbsp water
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2 large egg yolks
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2 Tbsp plus 2 tsp cornstarch
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1/8 tsp salt
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1 Tbsp chilled unsalted butter, diced
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Crust
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1 1/4 cups flour
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1/4 cup sliced almonds, toasted and finely ground
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1/4 cup sugar
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1/4 tsp salt
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7 Tbsp unsalted butter
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Topping
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1 cup raspberries
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Lemon peel curls, if desired
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