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.

https://mediavine-res.cloudinary.com/video/upload/cbi5ayzunowr2dolxgez.mp4

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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

These raspberry curd lemon cookies are the perfect summer treat. The lemon cookies are zesty and melt-in-the-mouth buttery, and they’re baked with a generous dollop of slightly tart, refreshing raspberry curd in the centre. They’re also gluten free but honestly, they’ll be a hit with absolutely everyone.

Raspberry Curd Lemon Cookies (Gluten Free)

g raspberries

g (2 tbsp) lemon juice

75 g (¼ cup + 2 tablespoons) caster/superfine or granulated sugar

US large/UK medium egg, room temperature

US large/UK medium egg yolk, room temperature

55 g (½ stick) unsalted butter, cubed

vanilla bean paste ((or 1 tsp vanilla extract))

150 g (¾ cup) caster/superfine sugar

115 g (1 stick) unsalted butter, melted and cooled until warm

US large/UK medium eggs, room temperature

240 g (2 cups) plain gluten free flour blend

½ tsp baking powder

90 g (¾ cup) powdered/icing sugar,

Add the raspberries to a small saucepan and cook them over medium heat until they&#39;ve completely softened and released their juices.

Pass the softened raspberries though a sieve, placed over a small bowl or jug, to remove the seeds and other solids. You should get about 80g or about ⅓ cup of raspberry juices.

Return the raspberry juices to the saucepan and add the lemon juice. Set aside until needed.

In a heat-proof bowl, whisk together the sugar, egg, egg yolk and salt until slightly fluffy and paler in colour (no need to use a stand or a hand mixer for this, just whisk them briefly together by hand with a balloon whisk).

Cook the raspberry-lemon juice mixture over medium heat until it only just comes to a boil (but don&#39;t allow too much moisture to evaporate, remove it from the heat as soon as it comes to a boil).

Add the hot raspberry juices to the egg-sugar mixture in a slow drizzle, whisking constantly until you&#39;ve added all the juices.Tip: This tempers the egg and egg yolk, and prevents your raspberry curd from splitting or curdling when you cook it.

Return the mixture to the saucepan and cook it over low heat with constant stirring until thickened so that it thickly coats the back of a spoon or spatula. This should take about 4-6 minutes. Don&#39;t allow the raspberry curd to come to a boil – you shouldn&#39;t see any bubbles forming.

Once thickened, remove from the heat and stir in the butter until it&#39;s fully melted. Add the vanilla and mix well.

Pour the finished raspberry curd into a bowl or heat-proof container and cover it with a sheet of plastic wrap/cling film. Make sure that the plastic wrap/cling film is in direct contact with the surface of the raspberry curd – this will prevent skin formation. Allow it to cool completely to room temperature, then chill it in the fridge for at least 1 hour or until thickened. (You can also prepare the raspberry curd a day or two in advance and keep it in the fridge until needed.)

Raspberry curd:

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. Tip: This helps to release more essential oils from the zest, and it will make your cookies even more lemony and aromatic.

Add the melted butter, eggs, lemon juice and vanilla, and whisk well until combined.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder and salt, and add them to the wet ingredients. 

Mix with a wooden spoon or a rubber spatula until you get a smooth, batter-like cookie dough.Tip: At this stage, the cookie dough will really be more like a batter – it will be very loose, soft and sticky, bordering on runny. That&#39;s how it should be. Don&#39;t add more flour!

Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. You can also keep it in the fridge overnight if you want to bake the cookies the next day.Tip: In addition to firming up the cookie dough into something you can actually handle and shape into balls, chilling also ensures that the cookies won’t melt into puddles during baking.

Lemon cookie dough:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.Tip: You will bake the cookies in two batches, so you can line two baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Use a 2-tablespoon cookie or ice cream scoop to scoop out a portion of the cookie dough. Drop it directly into a bowl of powdered/icing sugar and roll it around until it’s evenly coated. The sugar coating will allow you to handle the cookie dough without it sticking, so you can roll it between your palms to form a perfectly round ball.Repeat with the rest of the cookie dough, you should get 16 cookies in total.

Place the sugar-coated cookie dough balls onto the lined baking sheets, with plenty of space between them, about 8 per baking sheet (as the cookies will spread during baking).

Use a ½-tablespoon measuring spoon to make an indent in the centre of each cookie dough ball (make sure that you press only halfway through each cookie dough ball, not all the way through).

Fill the cookies with about 1 (generous) teaspoon of raspberry curd.Tip: Note that you won&#39;t use up all of the raspberry curd. You can use the remainder to serve with the cookies, or you can spread it on bread or cakes, swirl it into frosting or similar.

Bake one baking sheet at a time at 350ºF (180ºC) for 9-12 minutes or until the cookies have spread and cracked around the edges and the raspberry curd centre is slightly puffed up but NOT visibly bubbling (this will ensure that it stays beautifully smooth and creamy).While the first batch of cookies is baking, keep the second baking sheet with the cookies in the fridge until needed.

The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely.

These raspberry curd lemon cookies are amazing both warm and at room temperature, but I find them to be at their very best when they&#39;re chilled from the fridge.

Assembling &amp; baking the cookies:

The gluten free raspberry curd lemon cookies keep well in an airtight container at room temperature for 2-3 days, or in the fridge for up to about 1 week.

You will have some raspberry curd left over – you can store it in an airtight container in the fridge for up to about 10 days.

Storage:

Hi Kat, love this raspberry curd lemon cookies!! I made these with Bob Mills measure for measure flour. I’m a little stumped because once I combined the wet and dry ingredients, it was a nice tight cookie dough. I did refrigerate it for a bit before rolling them out. All in all they turned out great and tasty. Thank you.

I didn’t have gluten free flour and I don’t necessarily need it, so I did all purpose and they are DELICIOUS! thank you for the recipe!

Raspberry curd is a revelation. Mine turned out a bit runnier than my usual lemon curd. Not sure if this is expected. 
I'll try using a less fine strainer next time because straining the raspberry juices was time consuming. 
A bit fiddly if you have a clingy toddler hanging off you, but the finished product is wonderful.

These came out so tasty! I had a small problem of the curd leaking out during the baking, but that could be because my 1/2 teaspoon is deep and narrow so my indents don't look like the pictures. I'm going to try swirling the rest of the raspberry curd into brownies!

This recipe is simply and throughly put! 
I made a batch and my family and friends devoured them I had to make another batch days later; unfortunately the second time around I forgot the xantum gum however I substituted this the first time with arrowroot flour and it worked well. 
These are the perfect summer indulgence. 

Both the first and second batch I did have difficulty with my powdered sugar staying visible and boy did I roll them in the sugar; I would like to know if If this is to expected with these cookies or if there a technique to making it stick.

Overall 5 star recipe in my book !

I only made the raspberry curd because this is my first recipe of yours to try. I did not want to make gf cookies and I wasn't sure if regular flour would work in the cookie dough recipe. I made King Arthurs double lemon thumbprints and used your curd to fill them.  They turned out wonderful. I love the curd and I love that it uses less egg than regular curd. I noticed in your lemon crinkle cookie recipe a few people used regular flour so I think I'll try the cookie dough recipe next time.  - thanks

These have changed my baking life! First of all, these are stunning and delicious. Raspberry curd is sweet and sour and pairs well with a sweet cookie. Im obsessed with this concept, trying to make a non gluten free version as well and with other curd flavors like passion fruit. These have inspired my summer baking like no other. I've got 2 baby showers to bake for coming up and these are definitely on the menu! Kat, you have so many good recipes, I really respect the scientific process and thought that goes into all of your baking.  Your cookbook is amazing. Thank you for all the great recipes!

These turned out beautifully!  Though, I think next time, I’ll forgo straining the raspberry juice, it was a bit of a finicky step, and I only got about 40g through my strainer (maybe I didn’t cook it down long enough?) so I simply added another 40g or berries to the lemon and sauce mix to boil.   The straining just created more mess than I usually care for.   I didn’t have any white rice flour to make the recommended  or GF substitute flour, so did half millet, half tapioca starch.   I also only let them chill for 1.5 hours, I was trying to get everything done while my toddler napped.  They probably spread out a bit extra because of that?  Or my weird flour blend.  Anyway, even with all those little errata, they are gorgeous and most delicious, and I will make again for some special occasion.  The raspberry curd is so good!  I’m trying to think of what to lose to use it for!

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