French Raspberry Tart

For the French Raspberry Tart, mix the flour, salt, butter, sugar, egg and water together to make a shortcrust pastry. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 190°C degrees and grease a tart pan. Roll out the shortcrust pastry and place it in the mold. Prick several times with a fork and bake blind. (Bake for 10 minutes weighted down with dried pulses, then remove the pulses and bake for 15 to 20 minutes until golden brown).

For the glaze, warm the currant jelly in a saucepan and mix with the liqueur. Spread a thin layer of the glaze on the bottom of the tart. For the filling, mix the curd cheese with a little milk until smooth. Stir in the sugar and liqueur and spread the mixture on the tart base. Place the raspberries closely on top of the filling and cover with the rest of the glaze. Let the glaze set and only then serve the French raspberry tart.

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