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1
Crust: Preheat oven to 350°F.
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2
In food processor, pulse Marias Gamesa® Cookies until finely ground. Add sugar and pulse to combine. Add butter and pulse until mixture is an evenly coated crumb. Press into bottom and sides of greased 9-inch tart pan.
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3
Bake for 10 to 15 minutes or until light golden. Let cool completely.
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4
Raspberry Curd Filling: In large bowl, toss together 3 cups raspberries, 1/4 cup granulated sugar and lemon juice; let stand for 10 minutes. Transfer to blender and purée until smooth. Pass mixture through fine-mesh sieve into medium bowl (makes about 1 ½ cups; discard solids). Whisk in cornstarch until blended and transfer to medium saucepan.
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5
In another medium bowl, whisk together eggs, egg yolks and remaining granulated sugar until pale and thickened. Whisk eggs mixture into raspberry purée in saucepan until combined. Stir in lemon zest.
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6
Transfer saucepan to low heat; whisking constantly, bring to a gentle simmer but don’t boil. Whisking constantly, cook for 3 to 5 minutes or until thickened and smooth.
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7
Remove from heat; stir in butter until melted and incorporated. Pass mixture through clean fine-mesh sieve into clean medium bowl (discard solids). Scrape filling into prepared crust. Cover surface directly with plastic wrap.
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8
Refrigerate for 2 to 3 hours or overnight until well chilled, thickened and set. Keep refrigerated until ready to serve.
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9
Just before serving, in another medium bowl and using handheld electric mixer, beat cream until stiff peaks start to form. Beat in confectioners’ sugar and vanilla until combined.
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10
Top tart with mound of whipped cream mixture in center and garnish with remaining raspberries.
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11
Tip: For variation, garnish tart also with edible flowers or fresh mint leaves.
