- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 2 cups all-purpose flour
- Dash salt
- 1/2 cup finely chopped almonds
- RASPBERRY CURD:
- 1 package (10 ounces) frozen unsweetened raspberries, thawed
- 3 tablespoons lemon juice
- 1/2 cup butter
- 3 tablespoons sugar
- 4 eggs
- Red liquid food coloring, optional
- Whipped cream, fresh raspberries and mint
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add the vanilla. Combine flour and salt; add to creamed mixture and beat until smooth. Stir in almonds. Press into 2-1/2-in. tartlet pans; trim edges. Place pans on a baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. Remove from pans.
- For raspberry curd, combine raspberries and lemon juice in a blender or food processor; cover and process until pureed. Press through a strainer to remove seeds.
- In a saucepan, melt butter over medium heat. Reduce heat to low; add the raspberry puree, sugar and eggs. Cook and stir for 10-15 minutes or until mixture is smooth and thickened and reaches 160°. Remove from the heat. Add food coloring if desired. Press plastic wrap on surface of curd. Refrigerate for several hours or overnight.
- Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint. Refrigerate leftovers. Yield: about 2 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Raspberry Curd Tartlets
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"Made these following the exact recipe minus the food coloring (I'm not too much of a tweaker and hardly ever see a review for how the recipe is made as-is...drives me nuts!). Anyway, made these for an after church dessert. Everyone loved them and was told weeks later by a member they loved them. Our Pastor and another member cut the last one in half and were debating who got the mint leaf and who got the raspberry on top!"
"Made this for a co-worker and he, as well as everyone else, loved it. Next time I may try coating the tartlet with some chocolate before the curd to see how that tastes - but this recipe stands on its own!"