Raspberry and Lemon Curd Tarts
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Raspberry and Lemon Curd Tarts

Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Cooks with Cocktails

Ingredients

  • FOR THE LEMON CURD
  • 1/2 cup lemon juice
  • 1 tbps lemon rind
  • 4 egg yolk
  • 1 whole egg
  • 1 cup sugar
  • 1/2 cup plus 2 tbsp butterFOR THE RASPBERRY CURD
  • 1/2 cup raspberry juice
  • 4 egg yolk
  • 1 whole egg
  • 3/4 cup sugar
  • 1/2 cup plus 2 tbsp butterFOR THE SHORTBREAD
  • 1 1/2 cup flour
  • 1/2 cup cold butter
  • 3/4 cup sugar
  • Icing sugar for dusting (optional)

Instructions

  1. FOR THE LEMON CURD
  2. Put lemon juice, lemon rind, butter on a double boiler and heat till butter melts. Then take it off the heat.
  3. Beat eggs in a bowl till foamy with a whisk or on high speed in a mixer. Gradually add the sugar till eggs are pale and very thick. This should take about 4 - 5 mins.
  4. Put lemon mixture still in the double boiler back on the heat, add the egg mixture and whisk.
  5. Cook till it thickens. It should coat a wooden spoon well.
  6. Set aside.
    FOR THE RASPBERRY CURD
  7. Take a bag of frozen raspberry's and thaw.
  8. When completely thawed, blend up the raspberries, put in a strainer and strain till you get 1/2 a cup of juice.
  9. Put the raspberry juice, butter on double boiler and heat till butter melts then take off the heat.
  10. Beat eggs in a bowl till foamy with a whisk or on high speed in a mixer. Gradually add the sugar till eggs are pale and very thick. This should take about 4 - 5 mins.
  11. Put raspberry mixture still in the double boiler back on the heat, add the egg mixture and whisk.
  12. Cook till it thickens. It should coat a wooden spoon well.
  13. Set aside.
    FOR THE SHORTBREAD
  14. Preheat your oven to 350 degrees.
  15. Place all the ingredient in a food processor or mixer and mix well.
  16. Cover with plastic wrap and place in the fridge for about 1/2 hour.
  17. Take it out of the fridge, divide into 12 equal size balls. Roll the dough ball between 2 pieces of plastic wrap.
  18. Place in the pan mould or tart shell. Place a piece of parchment over each shell and fill with pie weights.
  19. Bake at 350 degrees for 15 mins. Remove from the oven.
  20. Most likely the shell will have fallen a little it down the sides of the mould. You will have to use a deep spoon top push down the crust and move it up the side of the pan. A round table spoon works really well.
  21. Cool completely.
    TO ASSEMBLE
  22. Take a tart shell and fill it with lemon curd almost all the way to the top. Next place a layer of raspberry curd on top. Continue with the rest of the shells.
  23. Sprinkle with icing sugar if desired.
  24. Indulge...