Curd Pie with Raspberries and Caramelized Almonds

For the curd pie:

Preheat oven to 350°F (180°C). 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.

For the caramelized almonds:

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.

Garnish your curd pie with caramelized almonds and enjoy!