First Dessert Person entry for 2022! Now, everybody knows citrus desserts aren’t my favourite, particularly anything that’s tart and creamy at the same time. But my brother Joel feels the exact opposite, and it was his birthday this past weekend, so I knew right away that I’d make this for him.

This recipe is pretty straightforward: there’s a press in crust (which Claire has an amazing trick for getting into the pan – watch the video to see), a layer of raspberry jam and lemon curd. I messed it up on the first try though, and lest you think everything I made turns out as nice as the picture above, here’s a reality check:

My lemon curd overflowed in the oven! I was so upset! I re-checked the tart pan size and re-watched the video to see if Claire said anything about not filling it up too much, but she only mentioned that you might have a little curd left over. Not to worry – the fugly tart was happily eaten by my parents, and the re-made one was safely delivered to my brother and his family to enjoy.

I can’t be the judge of how this tasted, but everyone said it was great!

You can find the ingredient listing + directions in Claire’s video here!

More Planet Byn x Dessert Person posts here!

Note: I ordered a gigantic 3lb box of Diamond Crystal Kosher Salt online, but if you don’t have it, just use regular salt and cut the measurement in half for these recipes.