Raspberry-Lemon Tarts with a Shortbread Crust

19 Apr

April 19th, 2015

One of my favorite online home cooking websites I follow is called The Kitchn, and when I came across their raspberry lemon curd recipe, I knew I had to try it. Although I have been using a lot of berries lately, I couldn’t pass up this recipe, as it was appropriate for the Springtime weather. Plus, I absolutely love the color of the curd from the raspberry and lemon combination.

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Shortbread Crust (AKA Pate Sablee), recipe from The Fundamental Techniques of Classic Pastry Arts book
90g sugar
pinch of salt
2 egg yolks
255g cake flour (I used AP flour)

Y= lines eight 4-in tart molds

Directions:

  1. In a mixer bowl, cream the butter, sugar and salt together, until light and fluffy.
  2. Add the egg yolks. Mix until incorporated. Scrape down the sides of bowl as needed.
  3. Add the flour at once. Mix until dough comes together.
  4. If dough is dry and crumbly, add 1-3 tsp of cold water. Add 1 tsp at a time.
  5. Wrap and rest dough in the refrigerator for an hour or overnight.
  6. Once the dough has rested in the refrigerator, roll out the dough and press into the tart molds.
  7. If dough feels a bit soft, refrigerate the lined tart molds for about 10 minutes before baking.
  8. Using a fork, slightly dock the dough.
  9. Bake at 350F for 17-20 minutes, or until lightly browned. Allow to cool before unmolding and filling.

Raspberry-Lemon Curd, recipe adapted from The Kitchn
1 ¼ C fresh raspberries, or 1 bag of frozen raspberries
¼ C fresh lemon juice
4 egg yolks
1 egg
1 C sugar (I reduced to ¾ C)
6 T cubed, unsalted butter

Y= enough to fill eight 4-in tarts

Directions:

  1. Heat the raspberries in a sauce pan. Allow to come to a boil and reduce to low heat. Stir occasionally to break raspberries apart. Continue to heat until raspberries become juicy, about 10 minutes.
  2. Strain the raspberry juice into a clean bowl. Discard raspberry pulp.
  3. Return ¼ C + 2 T of the raspberry juice with the lemon juice, eggs, and sugar to the saucepan. Stir to combine.
  4. Cook the mixture until it thickens, stirring to prevent the bottom from burning.
  5. Once the mixture thickens, strain into a clean bowl over the cubed butter.
  6. Slightly whisk together to melt the butter.
  7. Place plastic wrap directly on the surface of the curd. Refrigerate for a few hours or overnight to cool.

To Assemble:

  1. Whip ¼ C of heavy cream until medium peaks.
  2. Fold the whipped cream into the raspberry-lemon curd to lighten.
  3. Using a spoon, fill the baked tart crust with the lightened curd.
  4. Alternatively, you can omit the whipped cream.
  5. Garnish and refrigerate until ready to serve.

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I folded in whipped cream to the curd, which lightened the consistency and color of the curd…still so pretty!

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