For the apple tart with raisin curd, knead together fat, flour, egg yolks, sweetener and baking powder. Refrigerate for 30 minutes.
Roll out the dough and line a tart pan (260 mm ø) with it.
Pre-bake in the preheated oven for 10 minutes.
Peel and pit apples and chop into wedges. Mix sweetener, curd cheese, sauce powder and raisins. Whip egg whites until stiff and fold in.
Spread curd on the base and top with apple slices. Bake in the oven at the same heat for another 20 minutes. Spread jam on top and sprinkle the apple tart with raisin curd with almond flakes.