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Raspberry Curd Tartlets Recipe
Raspberry Curd Tartlets Recipe photo by Taste of Home

Raspberry Curd Tartlets Recipe

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If you're pressed for time, use purchased lemon curd in place of the homemade raspberry curs and garnish with fresh raspberries.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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

Nutritional Facts

1 serving equals 188 calories, 14 g fat (7 g saturated fat), 66 mg cholesterol, 133 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint. Refrigerate leftovers. Yield: about 2 dozen.
Originally published as Raspberry Curd Tartlets in Complete Guide to Baking 2004, p193

Nutritional Facts

1 serving equals 188 calories, 14 g fat (7 g saturated fat), 66 mg cholesterol, 133 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry Curd Tartlets(1)

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MY REVIEW
Reviewed Oct. 17, 2011

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!

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