Raspberry Curd

Okay, so to start this post I need to provide some background. In our neighborhood there is this amazing donut shop called Glam Doll Donuts. I don’t even usually like donuts, but what they make is so delicious it is basically in a league of its own.

Anyway, they have a donut on the menu that is filled with raspberry curd and I think it is the greatest flavor and texture! How had I never thought to make raspberry curd? Well now I have. I decided to make my own raspberry curd at home and it turned out beautifully. Basically I just adapted my lemon curd recipe.

Since it is a great time for berry desserts and I happened to have a little puff pastry in the fridge, I made a raspberry curd tart! I also think this would be wonderful paired with shortbread cookies and almond scones for tea and/or lemonade.

To make this, all I did was roll out puff pastry (I made some last week and had leftovers, but store-bought would be fine). I rolled mine 6×9 inches, poked the bottom with a fork, folded up the edges, and baked at 400 degrees F until it was golden brown. When I took it out of the oven, I pushed the center down with a fork to release the puff.

IMG_2608
releasing the “puff” from the center

Once cooled, I just filled with the curd and topped with raspberries! Curd recipe is below and it is enough to fill two of these tarts, plus extra.

Raspberry Curd

4 eggs

8 Tbls. (1 stick) butter

2 cups raspberries (I use frozen, a 10-12 oz. bag should be enough)

juice and zest of one small or medium lemon

1 1/3 cup granulated sugar

Directions:

  1. Heat raspberries in saucepan on low to release juices. Add lemon juice and zest. Continue heating and stirring until the berries break down.
  2. Strain mixture through fine sieve, pushing berries against sides to release juice. You will need to produce 1/2 cup juice. Discard the mushed up berries in the sieve (unless you have another, unrelated use for them).
  3. Combine your 1/2 cup raspberry-lemon juice, sugar, and eggs in a heat-proof bowl using a whisk. Place on double-boiler and add butter.
  4. Stir continuously on double boiler with a spatula. Heat should be at about medium and you will need to stir for a good ten minutes, maybe even longer.
  5. Once it is thick enough that is doesn’t fall off the spatula right away, then remove the bowl and place in a container to cool in the fridge.
  6. Should be good for eating for 1-2 weeks, refrigerated.

Hopefully this makes sense! The finished product is beautiful.

IMG_2626
delicate puff pastry galette

 

 

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