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Raspberry Curd Tartlets

Total Time

Prep: 45 min. + chilling Bake: 20 min. + cooling


about 2 dozen

Updated: Oct. 15, 2022
If you're pressed for time, use purchased lemon curd in place of the homemade raspberry curs and garnish with fresh raspberries.—Taste of Home Test Kitchen, Greendale, Wisconsin
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  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • Dash salt
  • 1/2 cup finely chopped almonds
  • 1 package (10 ounces) frozen unsweetened raspberries, thawed
  • 3 tablespoons lemon juice
  • 1/2 cup butter
  • 3 tablespoons sugar
  • 4 eggs
  • Red liquid food coloring, optional
  • Whipped cream, fresh raspberries and mint


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add the vanilla. Combine flour and salt; add to creamed mixture and beat until smooth. Stir in almonds. Press into 2-1/2-in. tartlet pans; trim edges. Place pans on a baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. Remove from pans.
  2. For raspberry curd, combine raspberries and lemon juice in a blender or food processor; cover and process until pureed. Press through a strainer to remove seeds.
  3. In a saucepan, melt butter over medium heat. Reduce heat to low; add the raspberry puree, sugar and eggs. Cook and stir for 10-15 minutes or until mixture is smooth and thickened and reaches 160°. Remove from the heat. Add food coloring if desired. Press plastic wrap on surface of curd. Refrigerate for several hours or overnight.
  4. Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint. Refrigerate leftovers.

Nutrition Facts

1 each: 188 calories, 14g fat (7g saturated fat), 66mg cholesterol, 133mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 3g protein.

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