Raspberry Curd Tart

These mini tarts are so easy to make - a shortbread pate sucree crust filled with a tart raspberry curd and topped with a marshmallowy american meringue


Ingredients

Pate Sablee

  • 8 oz butter softened
  • 1 cup powdered sugar
  • 1 lrg egg yolk
  • 1 tsp salt
  • 2¼ cups all-purpose flour

Raspberry Curd

  • 3 C raspberries
  • 1 1/2 tsp lemon zest
  • 1 1/2 Tbsp lemon juice
  • 3/4 C granulated sugar
  • 1/4 C cornstarch
  • 1/4 C cold water
  • 3 lrg egg yolk
  • 3/4 C granulated sugar
  • 3 Tbsp butter
  • 1 1/2 Tbsp heavy whipping cream
  • pinch table salt

American Meringue

  • 4 lrg egg whites
  • 3/4 C granulated sugar
  • 1/3 C light corn syrup
  • 1 tsp vanilla


To see directions and complete recipes visit Raspberry Curd Tart @ ashleemarie.com

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