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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
  • Total Time
    Prep: 45 min. + chilling Bake: 20 min. + cooling
  • Makes
    about 2 dozen


  • 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


  • 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.
Nutrition Facts
1 each: 188 calories, 14g fat (7g saturated fat), 66mg cholesterol, 133mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 3g protein.
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  • JenniSchulzDC
    Aug 25, 2014

    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!

  • dongreenfield
    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!