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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 24 |
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If you're pressed for time, use purchased lemon curd in place of the homemade raspberry curs and garnish with fresh raspberries. Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
dash salt |
1/2 cup finely chopped almonds |
raspberry curd: |
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 baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. Remove from pans.
2. 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.
3. 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.
4. Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint. Refrigerate leftovers. Yield: about 2 dozen.
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