RASPBERRY CURD TART

Mother’s Day is the time for a show-stopping dessert to honor the mothers in your life. Though this raspberry curd tart is a stunner, the process to make the curd, bake the tart shell, and assemble the tart is fairly straightforward. Both the filling and shell can be made in advance of assembly, taking any stress out of the equation. While this tart is delicious (the vibrant sweet-tart raspberry curd is balanced by a brown butter crust), it’s also a beautiful edible gift.

INGREDIENTS
RASPBERRY CURD

• 3 cups raspberries
• 1/2 cup sugar
• 1 tsp Meyer lemon zest
• 2 Tbsp Meyer lemon juice
• 2 Tbsp water
• 2 large egg yolks
• 2 Tbsp plus 2 tsp cornstarch
• 1/8 tsp salt
• 1 Tbsp chilled unsalted butter, diced

CRUST

• 1 1/4 cups flour
• 1/4 cup sliced almonds, toasted and finely ground
• 1/4 cup sugar
• 1/4 tsp salt
• 7 Tbsp unsalted butter

TOPPING

• 1 cup raspberries
• Lemon peel curls, if desired

INSTRUCTIONS

1. 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.
2. 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).
3. For full instructions : tutti-dolci.com

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