Shortbread Crust

• spray oil

• 1 cup unsalted butter, softened

• 1 cup confectioner’s sugar

• ½ teaspoon salt

• 2 teaspoons vanilla

• 2¼ cups all-purpose flour

• Preheat oven to 350°F. Lightly oil a cookie sheet.

Place the butter, sugar and salt in the bowl of a stand-up electric mixer or a medium mixing bowl. Using the paddle attachment of the mixer, beat the mixture together on medium speed until light and fluffy, approximately 3-4 minutes. Add the vanilla and mix in. Turn the machine off and add the flour. Turn mixer on low speed and beat until flour is fully incorporated and the mixture begins to form a ball.

Roll the dough into the shape of a flat disk, approximately ½ inch thick. Place in a lightly greased, fluted 10-inch collared flan/tart pan and pat the dough into the pan to an even thickness. Remove any excess dough. Prick the entire surface of the dough with a fork Bake until golden brown, approximately 15-20 minutes. The dough should be slightly firm to the touch. Remove and let cool.

Lemon Curd

• 4 eggs

• 1¼ cups sugar

• ½ cup lemon juice

• zest of 2 lemons

• 3 oz butter, soft

• 1 basket raspberries

Fill a medium saucepot with 1-2 inches water and place on the stove. Bring to a simmer.

Mix the eggs, sugar, lemon juice and zest together in a medium metal mixing bowl. Place the bowl over the simmering water and stir frequently with a rubber spatula and cook the mixture until it thickens. Remove from the heat and stir in the butter until completely incorporated. Let cool.

To Assemble

Transfer the tart shell to a serving platter and fill with the cooled lemon curd mixture. Garnish with the fresh raspberries. Can be made up to 8 hours in advance. Makes 1 tart