Raspberry curd tart
Raspberry curd tart makes a stunning and delicous dessert! The brown butter crust is filled with brilliant raspberry curd for a beautiful spring tart!
Ingredients
| 3 cups | 720 ml | raspberries |
| 1/2 cup | 120 ml | sugar |
| 1 tsp | 5 ml | Meyer lemon zest |
| 2 Tbsp | 30 ml | Meyer lemon juice |
| 2 Tbsp | 30 ml | water |
| 2 | large egg yolks | |
| 2 Tbsp plus 2 tsp | cornstarch | |
| 1/8 tsp | 0.6 ml | salt |
| 1 Tbsp | 15 ml | chilled unsalted butter, diced |
| 1 1/4 cups | 300 ml | flour |
| 1/4 cup | 60 ml | sliced almonds, toasted and finely ground |
| 1/4 cup | 60 ml | sugar |
| 1/4 tsp | 1.3 ml | salt |
| 7 Tbsp | 105 ml | unsalted butter |
| 1 cup | 240 ml | raspberries (topping) |
| — | Lemon peel curls, if desired |
Instructions
- For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
- Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week (if making in advance).
- For the crust, preheat oven to 350°F and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter to flour mixture and stir until incorporated; press mixture evenly in the bottom and up the sides of prepared tart pan.
- Bake for 24 minutes or until lightly golden. Cool completely on a wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.
- To assemble tart, spoon raspberry curd into cooled tart shell and spread into an even layer with an offset spatula. Arrange raspberries over filling in a decorative pattern. Chill in the refrigerator 2 hours before serving.