Best 4 Raspberry Curd Tart Recipes
Indulge in a delightful culinary adventure with our comprehensive guide to Raspberry Curd Tart. This delectable treat is a symphony of flavors and textures, featuring a buttery shortcrust pastry enveloping a velvety smooth raspberry curd filling. Experience the burst of tangy sweetness from fresh raspberries, perfectly balanced by the creamy richness of the curd. Our curated collection of recipes offers variations to suit every taste, including a gluten-free option for those with dietary restrictions. Discover the secrets to crafting the perfect tart crust, ensuring it's golden and flaky. Learn how to make the luscious raspberry curd from scratch, using simple ingredients that come together to create a velvety masterpiece. Explore additional recipes for variations like the White Chocolate Raspberry Curd Tart, a decadent combination of white chocolate and raspberry curd, or the Raspberry Curd Mini Tarts, bite-sized treats perfect for parties and gatherings. Embrace your creativity and elevate your baking skills with our Raspberry Curd Tart recipes.
Here are our top 4 tried and tested recipes!
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 2 dozen.
Number Of Ingredients 14
Steps:
- 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 : Calories 188 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 133mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY CURD
Raspberries are sweet and flavorful berries that are perfect in the summertime. This recipe can also be made in the winter with frozen berries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3/4 cup.
Number Of Ingredients 5
Steps:
- Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 18mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY CURD
This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.
Provided by Yoly
Categories Desserts Fillings Fruit Fillings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium-low heat.
- Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
- Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g
RASPBERRY CURD
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.
Tips:
- For the best results, use fresh raspberries. If using frozen raspberries, thaw them completely before using.
- Make sure the butter and cream cheese are at room temperature before starting. This will help them cream together smoothly.
- Do not overmix the curd. Overmixing can cause it to become grainy.
- If you do not have a food processor, you can use a blender to make the curd. Just be sure to blend it until it is very smooth.
- The curd can be made ahead of time and stored in the refrigerator for up to 3 days.
- The tart shell can also be made ahead of time and stored in the refrigerator for up to 3 days.
- When assembling the tart, be sure to spread the curd evenly over the bottom of the tart shell.
- Top the curd with the raspberries and brush them with melted apricot preserves. This will help them to keep their color and shine.
- Bake the tart until the crust is golden brown and the curd is set. This will take about 30-35 minutes.
- Let the tart cool completely before serving.
Conclusion:
This raspberry curd tart is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy curd filling and the sweet and tangy raspberries are a perfect combination. This tart is sure to be a hit with everyone who tries it.
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