Kirsten Tibballs’ Raspberry Cream Tart

Cooking Directions

• Preheat oven to 170°C (150°C fan-forced).
• For the shortbread, mix the butter, caster sugar and the salt in an electric mixer with a paddle attachment. Add the egg yolks and then finally the flour and baking powder. Press the dough in a flat square, wrap and chill for an hour before rolling out.
• Roll pastry out on a bench lightly dusted with flour to a 1cm thickness. Cut into a 20cm disc with a cake ring. Place the pastry on a lined tray and place the cake ring on the outside.
• Bake for 15 minutes or until golden brown. Run a knife around the edge of the ring while it is still hot and dust it with Mycryo to seal the pastry.
• For the jelly, place the gelatine sheets in a bowl of cold water until they soften. Mix the softened gelatine with one third of the puree and the sugar and in a saucepan until all the sugar is dissolved. Add the remaining puree and mix. You can place it immediately onto the cooled tart.
• For the Chantilly cream, place the cream, sugar and vanilla in a bowl and whisk until a firm consistency is achieved.
• To assemble, place the raspberry jelly into the centre of the baked tart and place in the fridge to set. Once set, pipe Chantilly cream on the tart with a Saint Honore piping tube. Place fresh raspberries and chocolate curls in the centre.