Raspberry Curd Tartlets

Name: Raspberry Curd Tartlets
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; 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

13 ingredients

5 steps

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
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

1

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
2

. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. Remove from pans.
3

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.
4

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.
5

Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint. Refrigerate leftovers.