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5 from 1 vote

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

  • FOR THE LEMON CURD
  • Put lemon juice, lemon rind, butter on a double boiler and heat till butter melts. Then take it off the heat.
  • 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.
  • Put lemon mixture still in the double boiler back on the heat, add the egg mixture and whisk.
  • Cook till it thickens. It should coat a wooden spoon well.
  • Set aside.
    FOR THE RASPBERRY CURD
  • Take a bag of frozen raspberry's and thaw.
  • When completely thawed, blend up the raspberries, put in a strainer and strain till you get 1/2 a cup of juice.
  • Put the raspberry juice, butter on double boiler and heat till butter melts then take off the heat.
  • 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.
  • Put raspberry mixture still in the double boiler back on the heat, add the egg mixture and whisk.
  • Cook till it thickens. It should coat a wooden spoon well.
  • Set aside.
    FOR THE SHORTBREAD
  • Preheat your oven to 350 degrees.
  • Place all the ingredient in a food processor or mixer and mix well.
  • Cover with plastic wrap and place in the fridge for about 1/2 hour.
  • Take it out of the fridge, divide into 12 equal size balls. Roll the dough ball between 2 pieces of plastic wrap.
  • Place in the pan mould or tart shell. Place a piece of parchment over each shell and fill with pie weights.
  • Bake at 350 degrees for 15 mins. Remove from the oven.
  • 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.
  • Cool completely.
    TO ASSEMBLE
  • 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.
  • Sprinkle with icing sugar if desired.
  • Indulge...