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.
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Austin Perry
austin.p@hotmail.co.ukI'm definitely going to make these tartlets again. They're perfect for any occasion.
Sserwadda Brian
s_brian72@yahoo.comThese tartlets were a lot of work, but they were worth it. They're so delicious!
Patricia Zamora
zamora_patricia@yahoo.comI think I overcooked the curd a bit. It was still tasty, but it wasn't as smooth as it could have been.
La Pulga
p@gmail.comI had some trouble getting the pastry to roll out thinly. I ended up using a food processor to help me.
Mara R
m95@aol.comThese tartlets were a bit too sweet for my taste, but they were still good.
Tommy Sin
tommy_sin25@yahoo.comI'm not a fan of raspberries, but I still enjoyed these tartlets. The curd was delicious.
Mohammad Faizan Ahmed Alvi
f.mohammad@gmail.comI used a different type of berry for the curd, and it turned out just as well.
Linda Abramowski
linda.abramowski@yahoo.comThese tartlets are the perfect combination of sweet and tart. I love the raspberry flavor.
Ariba Haxxan
h@yahoo.comI've never made curd before, but this recipe made it easy. The curd turned out perfectly.
refilwe tslapedi
tslapedi_r86@aol.comThe recipe was easy to follow and the results were stunning. I'm so glad I tried this recipe.
Mavis Addai
addai_mavis15@gmail.comI made these tartlets for a party and they were a hit! Everyone loved them.
Augustine Otieno
o48@hotmail.frThese raspberry curd tartlets were a delightful treat! The curd was smooth and creamy, with a perfect balance of tartness and sweetness. The pastry was flaky and buttery, and the combination of flavors was simply irresistible.