Raspberry Curd Tartlets

13 May

May 13th, 2015

I made a very similar flavor tart a few posts back using a raspberry-lemon curd; however, this time I used only raspberries. The tartlet crust is also the same shortbread crust recipe, except I made these bite-sized — 2 inches in diameter. I found the tartlet molds at a local baking supply store and I couldn’t resist. My collection of baking supplies is forever growing, but that just means more reasons to bake!

Shortbread Crust (AKA Pate Sablee), recipe from The Fundamental Techniques of Classic Pastry Arts book

90 g sugar
pinch of salt
2 egg yolks
255 g cake flour

Y= twenty-four 2-inch mini tart shells


  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 tartlet  molds.
  7. If dough feels a bit soft, refrigerate the lined molds for about 10 minutes before baking.
  8. Using a fork, slightly dock the dough.
  9. Bake at 340F for 14-16 minutes, or until lightly browned. Allow to cool before unmolding and filling.

Raspberry Curd

⅔ C raspberry juice (See my previous post for instructions on how to prepare raspberry juice)
4 oz sugar
4 egg yolks
3 oz softened butter

Y = enough to fill 15 mini tartlets (recipe can be doubled to have enough to fill all twenty-four tartlet shells)


  1. In a bowl whisk together the egg yolks and sugar. Set aside.
  2. In a saucepan heat the raspberry juice to a boil. Remove from heat.
  3. Temper the yolk-sugar mixture by adding half of the heated raspberry juice to the yolks, while whisking to prevent the yolks from curdling.
  4. Add the tempered yolks back to the saucepan and heat on medium.
  5. Continue to heat until the mixture thickens, while whisking to prevent the bottom from burning.
  6. Once the mixture thickens, strain into a clean bowl over the butter.
  7. Whisk to combine.
  8. Place plastic wrap directly on the surface of the curd. Refrigerate for a few hours or overnight to cool.

60 g egg whites
½ C sugar


  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled.
  5. Continue to whisk until the mixture becomes meringue-like.



To Assemble

  1. Pipe or spoon the raspberry curd filling into the tartlet shells.
  2. Pipe a dollop of meringue in the center of the curd.
  3. Carefully torch the meringue.
  4. Refrigerate tartlets until ready to serve.

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