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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Austin Perry
[email protected]I'm definitely going to make these tartlets again. They're perfect for any occasion.
Sserwadda Brian
[email protected]These tartlets were a lot of work, but they were worth it. They're so delicious!
Patricia Zamora
[email protected]I think I overcooked the curd a bit. It was still tasty, but it wasn't as smooth as it could have been.
La Pulga
[email protected]I had some trouble getting the pastry to roll out thinly. I ended up using a food processor to help me.
Mara R
[email protected]These tartlets were a bit too sweet for my taste, but they were still good.
Tommy Sin
[email protected]I'm not a fan of raspberries, but I still enjoyed these tartlets. The curd was delicious.
Mohammad Faizan Ahmed Alvi
[email protected]I used a different type of berry for the curd, and it turned out just as well.
Linda Abramowski
[email protected]These tartlets are the perfect combination of sweet and tart. I love the raspberry flavor.
Ariba Haxxan
[email protected]I've never made curd before, but this recipe made it easy. The curd turned out perfectly.
refilwe tslapedi
[email protected]The recipe was easy to follow and the results were stunning. I'm so glad I tried this recipe.
Mavis Addai
[email protected]I made these tartlets for a party and they were a hit! Everyone loved them.
Augustine Otieno
[email protected]These 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.