Raspberry Curd Tartlets

Directions

• 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.
• 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.
• 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.
• Spoon about 3 tablespoons of curd into each tart shell; top with whipped cream, raspberries and mint. Refrigerate leftovers.