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For the raspberry curd
350g raspebbies
50g sugar
50g butter into dices
1c/c lemon juice
Zeste of one lemon
1c/s corn starch
2 eggs

For the pastry
210g flour
125g soft butter
85g icing sugar
25g ground almonds
1 pinch of salt
1 egg


For the raspberry curd
For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon).
Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours.

For the pastry
Cut the butter into small cubes and place in a bowl, add the sugar and incorporate. Pour in the ground almonds and salt, mix well. Add the egg yolks and then the flour. Mix well but be careful not to overwork the pastry. Wrap in cling film and rest in the fridge for at least 2 hours.
Preheat the oven to 170°C
Grease the inside of the tartlets moulds with soft butter and dust with plain flour.
In a floured surface roll the pastry to 3mm thick and cut into tart pan size circles.
Transfer the pastry to the tart case and trim the edges. Prick the bases with a fork. Transfer to the oven and bake for at least 15 minutes until golden brown. Once cooled, line the pastry moulds with the raspberry curd, arrange raspberries over filling and chill in the refrigerator for 2 hours before serving.