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.
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.
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
- Heat raspberries in saucepan on low to release juices. Add lemon juice and zest. Continue heating and stirring until the berries break down.
- 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).
- 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.
- 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.
- 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.
- Should be good for eating for 1-2 weeks, refrigerated.
Hopefully this makes sense! The finished product is beautiful.