Curd Pie With Raspberries And Caramelized Almonds

Name: Curd Pie With Raspberries And Caramelized Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CURD PIE:; 1/2 cups Milk; 5 Tablespoons Semolina; 3 Tablespoons Unsalted Butter, Plus Little Bit For Greasing The Pan; 5 Tablespoons Sugar; 16 ounces, weight Curd Or Cottage Cheese; 3 whole Eggs; 1 pinch Salt; 1/2 cups Ground Rusks Or Flour For Dusting The Pan; 1 cup Fresh Or Frozen Raspberries; FOR THE CARAMELIZED ALMONDS:; 6 Tablespoons Almond Flakes; 1/2 Tablespoons White Sugar; 1/2 Tablespoons Brown Sugar

Servings: persons

FOR THE CURD PIE:
1/2 cups Milk
5 Tablespoons Semolina
3 Tablespoons Unsalted Butter, Plus Little Bit For Greasing The Pan
5 Tablespoons Sugar
16 ounces, weight Curd Or Cottage Cheese
3 whole Eggs
1 pinch Salt
1/2 cups Ground Rusks Or Flour For Dusting The Pan
1 cup Fresh Or Frozen Raspberries
FOR THE CARAMELIZED ALMONDS:
6 Tablespoons Almond Flakes
1/2 Tablespoons White Sugar
1/2 Tablespoons Brown Sugar

1
For the curd pie:
2
Preheat oven to 350u00b0F (180u00b0C). In a small bowl, pour milk over semolina and leave for 10 minutes to mature and expand. In a food processor, combine butter and sugar until light and fluffy. Mix in curd, making sure there are no lumps of curd left in the batter. Beat in eggs, one at a time. Stir in soaked semolina and a pinch of salt. Grease your baking pan or several small baking pans with butter and dust with ground rusks or flour. Pour half of the batter into prepared baking pan, place a layer of raspberries and cover with remaining batter. Bake until golden, or until a wooden toothpick inserted in the center of the pie comes out clean with no crumbs.
3
For the caramelized almonds:
4
In a medium skillet toast, almond flakes until slightly brown and crispy. Leave to cool. In the same skillet, over medium heat, mix white and brown sugar and melt them down. Don't forget to stir once in a while. You should turn the heat off, then let the caramel reach an amber color. Mix in almond flakes and coat completely with caramel; you don't want them floating in caramel, so add more almond flakes if there is too much caramel.
5
Garnish your curd pie with caramelized almonds and enjoy!

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CURD PIE:, 1/2 cups Milk, 5 Tablespoons Semolina, 3 Tablespoons Unsalted Butter, Plus Little Bit For Greasing The Pan, and more.

Yes, Curd Pie With Raspberries And Caramelized Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!