Delicious Pie with Raspberry Curd Recipe

Recipe: Pie with Raspberry Curd 

200 g + some flour
  50 g icing sugar
             Salt
    1 egg (size M)
100g cold + something + 75 g butter
300g frozen raspberries
100 ml juice from approximately 3 lemons 
250 g sugar
  60 g cornstarch
    5 egg yolks (size M)
approx. 250g marshmallows
Baking paper, dried beans or rice for blind baking

Preheat oven (electric oven: 175°C/recirculating air: 150°C)

For the dough: 

• Knead together 200g flour, icing sugar, a pinch of salt, egg and 100g cold butter in pieces to form a smooth shortcrust pastry.
• Grease a pie dish (24 cm, or alternatively a springform pan). Using floured hands, pour the dough into the pan. Press the dough into a flat base, forming a rim. Prick the dough several times with a fork while it's in the pan.
• Cover with baking paper.
• Legumes go there.
• Bake in a hot oven for about 10 minutes, then remove. 
• Remove the paper and dried beans. Continue baking at the same temperature for approximately 8 minutes.

For the raspberry curd: 

• Heat berries with lemon juice and 100 ml of water.
• Then purée and strain through a sieve into a pot.
• Stir in the sugar. Remove 1 tablespoon for drizzling.
• Bring the remaining liquid to a boil with 75g of butter. 
• starch and 8 tablespoons Stir the water until smooth, then stir it into the puree. Simmer for about 1 minute. Remove from the stovetop.
• Mix the egg yolk with 2 tablespoons of hot cream, then stir the egg yolk mixture into the remaining cream. 
• Spread over the pastry base. Bake at the same temperature for approximately 12 minutes.
• Remove from the oven and turn up the heat (electric oven: 200°C/fan oven: 175°C).
•  Distribute marshmallows over the raspberry curd. 
• Bake for approximately 8 minutes, until the marshmallows are golden yellow. 
• Remove from the oven and let cool. Drizzle with the remaining raspberry sauce.
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  Preparing this raspberry curd pie was quick and easy. The necessary ingredients were readily available, and I already had most of them at home – I only needed to buy the frozen raspberries and marshmallows. Visually, the pie was undoubtedly a showstopper and a big hit with my family. However, taste-wise, it was unfortunately far too sweet, almost like eating pure sugar. Surprisingly, the excessive sweetness wasn't due to the marshmallows, as we initially suspected, but to the raspberry curd itself. This overpowered the delicate flavor. Raspberry flavor Unfortunately, completely lost.

  I suspect that the cake would have been much more enjoyable if it had used less sugar. Unfortunately, it turned out to be a real "sugar bomb" for my family, which is why a considerable amount was left over. That's truly regrettable, I must say.

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  Have a nice day!
  Yours, Tina-Maria

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  This is what I used in my recipe:

  My mixing bowls – with a non-slip base, spout and non-slip handle

  My hand mixer – quiet yet very powerful. Superb performance!

  My scale – with USB cable, very precise and accurate to the gram

  My measuring cup – comfortable and secure grip, easy reading is wonderful

  Round springform pan 24 cm – Leak-proof 100%

  My baking release spray – a brilliant aid for baking – nothing sticks!

  I use affiliate links on my website*. *The Amazon links are affiliate links. If you order through them, I receive a small advertising commission, but the products will not cost you any more!