Raspberry Curd Tassies Recipes

RASPBERRY CURD

Steps:

• Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

RASPBERRY CURD

Steps:

• In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
• Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.

RASPBERRY CURD TASSIES

Steps:

• Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.
• In large bowl, stir cookie mix, almonds, melted butter and cream cheese until soft dough forms. Shape dough into 28 (1-inch) balls. Press 1 ball in bottom and up side of each muffin cup.
• Bake 12 to 13 minutes or until golden brown. Using end of wooden spoon handle, press deep well into center of each cookie cup. Cool completely in pans on cooling racks. Twist to remove from pans.
• In small bowl, mix lemon curd and raspberry jam. Spoon about 1 teaspoon mixture into each cookie cup. Top with dollop of whipped topping, 1 raspberry and mint leaf.

EASY RASPBERRY CURD

Steps:

• Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
• Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
• Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

RASPBERRY CURD

Steps:

• Melt butter in a saucepan over medium-low heat.
• Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
• Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

ALMOND RASPBERRY TASSIES

Steps:

• blend softened butter and cream cheese.stir in flour.mix to combine.chill.
• divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
• fill with prepared filling.
• to prepare FILLING:.
• put 1/2 tsp raspberry preserves into each unbaked shell.
• use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
• spoon into shells on top of preserves.
• bake at 400* for 15 minutes.
• cool in pans on rack before removing from miniature tins -- .

ALMOND RASPBERRY TASSIES (FILLING)

Steps:

• Preheat oven to 350F.
• Beat egg, sugar, and almond paste together.
• Divide raspberry preserves among pastry-lined mini muffin cups (about 1/2 teaspoon each).
• Spoon 1 level teaspoon of the almond mixture over the preserves.
• Sprinkle with chopped sliced almonds.
• Bake for 20-25 minutes.