On my recent trip to Melbourne I fell in love with 2 bakeries – LuxBite and T by LuxBite – both serves mouth-watering, eye-appealing and exquisite macaroons, tarts, and desserts. Opened by up chef Bernard Chu whom is the first Malaysian to appear on MasterChef.
Read my review of T by LuxBite
Since coming back to Perth I have craved a good tart but there aren’t any good bakeries in Perth. I guess I will have to start baking my own which won’t even be 1/100000000th as good as Bernard’s beautiful creations. Oh wells…it’ll be a good opportunity to experiment different recipes YIIPEE! Time to fatten up family and friends *evil laugh* :p
You can sub out the raspberries used in this recipe for any other berries – strawberries or blueberries. Just use what is in season! This tart is easy to make especially if you buy a good quality lemon curd from the Farmers Market. Otherwise you can make you own – recipe here.
- 500g plain flour
- 250g unsalted butter
- 125g caster sugar
- 1 large egg
- Pre-made lemon curd (either store bought or see my recipe)
- 200g raspberries
- Icing sugar
- Place the butter and sugar in mixing bowl and beat them together until they are light and fluffy.
- On a low speed slowly add the egg to the butter mixture and mix it until combined.
- Add the flour slowly at a low speed until combined then mix it briefly at a higher speed so that it forms a dough.
- Place the pastry in the refrigerator for 30-60 minutes to rest.
- Place the flour in a bowl or on a clean work top and rub in the butter until you have a bread crumb consistency.
- Make a well in the centre of the flour.
- Mix the egg and sugar together in a bowl until well combined.
- Pour the mixture into the well in the flour.
- Mix the egg mixture into the flour to form a dough.
- Place the pastry in the refrigerator for 30-60 minutes to rest.
- Remove the pastry from the fridge 10 minutes before you need it.
- Roll it out on a well floured surface until it is around 0.5-0.75mm thick.
- Lightly grease mini tart tins (any leftover pastry can be frozen for future use).
- Line the tart tins with the pastry.
- Place the lined tins in the freezer for 15 minutes or in the fridge for 30 minutes to rest.
- Preheat the oven to 200C (or 180C fan-forced).
- Blind bake the pastry for 8-10 minutes until they are firm and with a little colour.
- Remove the pastry from the oven an allow it to cool.
- After shells are completely cool, fill shells with lemon curd so that they are 1/2 to 2/3 full.
- Place the raspberries on the Lemon curd in a circular fashion until the tarts are filled.
- Dust the tartlets with icing sugar when ready to serve.
- Freeze any leftover pastry for future use
- Pastry can be made in advance and kept frozen
- Raspberries can be swapped out with strawberries or blueberries or even mixed berries. Just use what is in season