Method
-
-
Either have the curd made and ready to go before you begin or prepare to work fairly quickly while the crust bakes (it’ll be ready for the curd after a 20 minute bake).
-
Preheat the oven to 350.
-
-
Line a greased 8×8 square pan with parchment paper. Add some metal clips to hold the paper in place.
To make the crust
-
Add all the ingredients to a food processor and pulse on high until it comes together. Press into the bottom of the pan, use the back of a spoon or an offset spatula to smooth it out into an even line.
Bake the bars
-
Bake the crust for 20-25 minutes then take it out of the oven and pour the raspberry curd over it. Return it to the oven for another 15 minutes, or until the curd layer only wobbles in the center and is set on the sides.
-
Let the bars come to room temperature on the counter. Set in the fridge to chill for about 4 hours or overnight (they’ll keep like this for a few days).
Method
-
-
Either have the curd made and ready to go before you begin or prepare to work fairly quickly while the crust bakes (it’ll be ready for the curd after a 20 minute bake).
-
Preheat the oven to 350.
-
-
Line a greased 8×8 square pan with parchment paper. Add some metal clips to hold the paper in place.
To make the crust
-
Add all the ingredients to a food processor and pulse on high until it comes together. Press into the bottom of the pan, use the back of a spoon or an offset spatula to smooth it out into an even line.
Bake the bars
-
Bake the crust for 20-25 minutes then take it out of the oven and pour the raspberry curd over it. Return it to the oven for another 15 minutes, or until the curd layer only wobbles in the center and is set on the sides.
-
Let the bars come to room temperature on the counter. Set in the fridge to chill for about 4 hours or overnight (they’ll keep like this for a few days).
