I came up with this recipe, Lemon Curd Raspberry Tartlets, because I wanted to use a rest lemon curd which was starring at me every time I opened the fridge this last week and because there were still some nice raspberries hanging in the bush in my garden. They came out really good so I thought someone out there might be interested.
Lemon and raspberries are for me a match made in heaven. It is not the first time I combine the two of them, the results have always been fantastic. I am thinking here especially about one of my favorite cakes, Lemon and Raspberry Squares, which I will post as soon as I’ll have some photos made.
Make the sweet lemon curd at least one day in advance so that it has time to get cold and thicken.
- Ingredients for 6 tartlets forms of 12 cm/5 inch diameter or one tart form of 24 cm/ inch diameter
- 200 g/ all-purpose flour
- 1 pinch of salt
- 30 g/ sugar
- 2-3 tablespoon ice-cold water
- 100 g/ cold butter
- about 200 - 300 g raspberries or other berries
- Make the (sweet) lemon curd at least one day in advance so that it has time to get cold and thicken.
- Wash the berries and let dry very very well on kitchen paper towels. Make sure they are completely dry when placing on the finished tartlets.
- Brush your tartlets forms with some melted butter (I don't have to butter mine because they are made of silicon) and place in the fridge.
- Cut the butter in small pieces.
- Place the flour, salt, sugar, 2 tablespoons ice-cold water and butter in a food processor and mix until everything becomes crumbly. Empty the food processor on the table and knead the crumbs very quickly. If necessary add another tablespoon ice-cold water. Form a ball, wrap in plastic foil and place in the fridge for half an hour.
- In the meanwhile preheat your oven at 200 degrees Celsius/390 degrees Fahrenheit.
- Roll out the dough and cut 6 circles big enough to fill the tartlets forms, edges included, place in the forms. Pierce the dough all over with a fork.
- Cut 6 pieces of parchment paper a little bit bigger than the forms. Place over the dough and fill in an even layer of dried beans. Bake for about 20 minutes. The edges should be golden brown, thebottom should be cooked through but not become too tough (it will still have a light color). If you feel that the bottom is undercooked you can remove the beans and parchment paper and then bake the tartlets for another 3 to 5 minutes. Don't exagerate, otherwise they will harden too much.
- Take out of the oven, remove the beans and the parchment paper and let cool down well. After about half an hour take the tartlets out of the forms, place on a wire rack and let get completely cold. Do not throw away the beans, put them in a big jar and use again when making tarts. (But of course you cannot make soup with them anymore! 🙂 )
- Stir the lemon curd with a spoon. Place a few spoonfuls on each tartlet, level, than add some raspberries on top. You can garnish with whipped cream and tiny mint leaves if you like. I didn't have any, so I didn't.