Thursday, 15 November 2012

Fresh raspberry lemon curd mini tarts recipe

So after making a batch of fresh raspberry lemon curd as well as some sweet potato pecan eggnog full sized tarts for a yummy potluck, I had some lemon curd left over sitting pretty in a mixing bowl, just asking to be savored. As much as I wanted to eat the creamy tart goo by the spoonful, I was good, and decided to make a batch of mini tarts for my bf's coworkers.

Since I had my lemon curd nicely thickened, set and cold in the fridge from the night before - I remembered to zing it into the fridge as I flew out the door :) - all I had to do was bake up some mini tart shells... straight from the frozen section of grocery store - I wasn't feeling adventurous enough to try my hand at makign the pastry shells too! (Maybe on a weekend but not on a weeknight!)
Cool them down, and fill'er up! Only downside to using minitarts - was only able to put in 3 large raspberries instead of around 5 in the larger tart shells.

Now the hardest part... keeping them from growing legs and walking off into tummies before they get to work tomorrow!!

Here's my recipe for lemon curd...
Just bake defrosted tart shells (in frozen section of grocery stores) 15-18 min in preheated 350F oven and fill with lemon curd and top with fresh raspberries when lemon curd cool.  While the lemon curd recipe is gluten free - the store bought tart shells are not.. unless someone found some out there?

Original recipe makes 1 2/3 cups - enough for about 2 dozen regular sized 3 inch tarts
Ingredients
3/4 cup fresh lemon juice ~3-4lemons
All grated lemon zest from the lemons you'll be juicing (avoid grating too hard, only yellow bits, not bitter white bits)
3/4 cup sugar
3 eggs
1/4 cup unsalted butter, softened
Directions
1. Cream sugar and butter in a small heatproof metal bowl you can suspend over a pot of water (makeshift double boiler or use a double boiler if you have one!). Doesn't have to be perfect, I used a whisk to sorta get things all mixed up.
2. Zest all the lemon zest into the creamed butter-sugar mixture and beat in the eggs
3. Juice the lemons until you have enough juice - fish out all the seeds
4. Add in the lemon juice all at once and whisk!!! Don't want the egg whites "cooking" and separating from the acidity. It'll look grainy - normal!
5. Crank on the stove to med-high (max water should be simmering) and whisk (seems like you haveta do it forever!) over your double boiler for ~15-20min until the mixture thickens just enough that a drizzle from the whisk stays on the surface briefly. Use an oven mitt or towels as double boiler sometimes spits hot water as its steaming underneath
6. Cool in fridge or over icebath
7. Fill fully cooked tart shells and decorate with fresh raspberries (or other season fruit).  Keep in fridge (lemon curd does have eggs in it) but ideally serve right away. 
8. Stuff face :D

1 comment:

SpOtFyRe said...

Mmmmmm ... my favourite flavours rolled into a dessert ...

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