Raspberry Curd Tart Recipe

An enriched, short flake crust holds smooth raspberry curd with tart berry and lemon notes. Top as desired, but add fresh berries .

Raspberry Curd – From this Recipe (make all of the curd and add the starch to make it thick) Pate Sucree Crust – 1/2 cup butter, softened 113g – 2 cups all purpose flour 260g – 1/4 cup granulated sugar 55g – 2-4 tablespoons milk – zest of 2 lemons if desired




Make the crust by putting the butter and sugar in a food processor and pulsing them together until they are completely combined.  

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STEP  1 .

The remaining ingredients should be added, and the dough should be pulsed until it begins to come together and maintains its shape when you press it. 

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The dough should be pressed into the bottom and halfway up the sides of a round tart pan that is 9 or 10 inches in diameter and has a removable bottom. To ensure that it is evenly distributed, 

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use the bottom of a measuring cup. After 15 minutes, place the dish in the freezer. The oven should be preheated to 350 degrees Fahrenheit. 

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The crust should be covered with a sheet of parchment paper, and then pie weights or dried beans should be placed inside. Take twenty minutes to bake.  

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Prepare the filling (described below) while it is in the oven. Once the twenty minutes have passed, take out the parchment paper and the beans, and dock them with a fork 

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Bake seven more minutes. Put the dish back in the oven for 10 minutes to set the raspberry curd. After four hours, add whipped cream, meringue, or berries.

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See Also

Layered Chocolate Pavlova Recipe