raspberry curd

A lovely red curd that's slightly tangy - perfect for spreading on scones or toast!

Raspberry Curd

raspberries, completely thawed

(1 stick) butter

evaporated cane juice (or granulated sugar)

grapefruit juice (or lemon juice)

salt

Have ready a fine-mesh sieve placed over a...

Have ready a fine-mesh sieve placed over a heat-proof bowl.

In a medium, heavy bottomed saucepan, melt the...

In a medium, heavy bottomed saucepan, melt the butter over medium heat.

Add the berries and any juices, sugar, grapefruit...

Add the berries and any juices, sugar, grapefruit juice, egg yolks and salt.

Cook over medium, stirring frequently and mashing the...

Cook over medium, stirring frequently and mashing the berries, until thickened, about 5-10 minutes.

Strain through the prepared sieve, mashing the berries...

Strain through the prepared sieve, mashing the berries with a spoon.

Discard the seeds and other solids.

Give the curd in the bowl a stir,...

Give the curd in the bowl a stir, let cool slightly and press plastic wrap onto the surface.

Cover and refrigerate until completely cooled.

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HOW TO SEPARATE EGGS

A shortbread cookie crust is filled with delicious raspberry curd and topped with fresh berries to create this incredibly yummy  Raspberry Curd Fruit Tart

Raspberry Curd Fruit Tart

unsalted butter

(189 grams) all-purpose flour

(63 grams) granulated sugar

(454 grams) fresh raspberries

(100 grams) white sugar

lemon juice

(100 grams) whole eggs

(113 grams) unsalted butter (room temperature)

berries (raspberries, strawberries, blueberries)

The recipe is below is written to make the crust, the raspberry curd filling and the finished tart all in one day.  However, the tart crust and raspberry curd can be made one day in advance and the tart assembled and baked the next day.

Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.

Melt the butter is a small saucepan.  While the butter is melting, whisk the flour, sugar, and salt together in a bowl. Add melted butter while it is still very warm and stir with a silicone spatula or wooden spoon until a dough forms and there are no visible bits of flour left. Using your hands, press two-thirds of dough into the bottom of 9- inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.

Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 25-30 minutes, rotating pan halfway through baking. Set it aside until it is ready to fill with the raspberry curd filling.  If making one day in advance, allow it to cool completely and then cover with a plastic wrap.

For the Crust

Place the raspberries, 1/4 cup of sugar and 2 tablespoons of water in a 3-quart non-reactive saucepan. Cook the raspberries over medium heat until they start to break down. Use a potato masker to completely break down the berries   Strain the berries through a fine mesh strainer to remove the seeds.  Allow the raspberries to cool to room temperature. Add the lemon juice and remaining 1/4 cup of sugar and taste the mixture. If it is still a little tart add additional sugar 2 tablespoons at time until desired sweetness is reached.

Place the raspberry puree back in the 3-quart saucepan. Rinse and dry the bowl and place it next to the stove with a medium-coarse strainer.  Add the whole eggs and egg yolks to the raspberry-lemon mixture and whisk to combine.

Cook the curd over medium-low heat, stirring constantly with silicone spatula or metal whisk, until the mixture is thickened and registers 180 degrees in multiple spots, 5 to 7 minutes.

Remove the saucepan from the heat and whisk in butter, 2 tablespoons at a time until incorporated. Strain curd through the medium-coarse strainer into the bowl to remove any solids.

If making the curd one day in advance, press a piece of plastic wrap directly onto the surface of curd and refrigerate until ready to use. (Curd can be refrigerated for up to 3 days.)

For the Raspberry Curd

Immediately scrape the raspberry curd into the tart crust and bake in a 350°F oven until the curd is firm to the touch, 15-17 minutes.  If making the ingredients one day in advance, add 2-3 minutes to the baking time of the tart.  This additional time is needed because the curd will be cold and will need additional time to come to temperature.

Remove the tart from the oven and allow it to completely cool before decorating with fresh berries.  If serving the tart the next day, refrigerate the tart, remove from the refrigerator and decorate with the fresh fruit.

Finishing the Tart

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Raspberry Curd Fruit Tart

Top 2 raspberry curd recipes from across the web

The most viewed raspberry curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Curd

Raspberry Curd Fruit Tart

The most viewed raspberry curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine