Raspberry Curd Fruit Tart How to Assemble the Raspberry Curd Fruit Tart If you have to walk away remove the pan from the heat. Raspberry Curdĭo not attempt to rush this recipe by cooking over a higher temperature and do not leave the saucepan unattended. Each additional should thoroughly combined before adding the next butter. Remove the curd from the heat and whisk in the room temperature butter 2 tablespoons at a time. Cook over medium-low heat, whisking constantly until the curd thickens and reaches a temperature of 185 degrees F. In a 3-quart saucepan combine the raspberry puree, the remaining sugar, the lemon juice, and the eggs. The curd takes about 10 minutes to cook, but the temperature is a better gauge to determine doneness. Use the temperature to determine when the curd is done. You can also make the fruit puree two days in advance and refrigerate it until you're ready to make the curd.
Allow the puree to cool to room temperature. It is okay if you have as little as 3/4 cup.
Strain the berries through a fine-mesh strainer to remove the seeds and you should be left with 1 cup of raspberry puree. Raspberries and sugar for the Raspberry Curd The raspberries are cooked with 1/2 of the sugar called for in the recipe until the berries are thoroughly broken down and the fruit juices have started to thicken. Making the raspberry curd starts with 12 ounce of fresh raspberries. If you're looking for other fruit tart ideas check out these other recipes:
If you need to purchase a tart pan I make my tarts with the Fat Daddio Tart Pan. The crust can be made 2 days in advance and then wrapped in plastic after it has cooled down. The warm raspberry curd will be poured into the still warm tart crust. If you're making this tart in one day, bake the crust as you're making the raspberry curd with pureed raspberries. I use this crust for my Rhubarb Tart with Hazelnut Crumble and the first time I didn't bake the crust long enough so the tart became soggy after a few hours with the rhubarb filling. The crust needs to be thoroughly baked so it doesn't become too soft when the filling is added. There is no need to butter the pan before pressing the dough into the pan. Part of the success with this crust is to add the melted butter to the dry ingredients while it is still hot and then press the dough into the pan while it is still warm. It is one of the easiest and most versatile recipes that I know. Raspberry Curd Fruit Tart How to Make the Tart Crust
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Plus if you're looking for an easy to make tart crust you'll love the recipe for this crust and use it again and again for other desserts. If you've never made a fruit curd before, this is a great recipe to start with. I love making fruit curds and this raspberry curd is one of my favorite. A simple to make shortbread crust is filled with raspberry curd and then topped with juicy fresh berries - raspberries, strawberries, blueberries - your choice. This Raspberry Curd Fruit Tart is delicious to eat and fun to make.
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