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Raspberry Curd Tartlets

 Raspberry Curd Tartlets
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
24 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 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
  • 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

Directions

  • 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.

2 of 2

Raspberry Curd Tartlets (continued)

Directions (continued)

  • 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.
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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.