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Raspberry Curd Tartlets Recipe

Raspberry Curd Tartlets Recipe

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 YIELD:24 servings


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • Dash salt
  • 1/2 cup finely chopped almonds
  • 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


  • 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.

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.

Wine Pairings

Sweet White Wine

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