Mother’s Day is the time for a show-stopping dessert to honor the mothers in your life. Though this raspberry curd tart is a stunner, the process to make the curd, bake the tart shell, and assemble the tart is fairly straightforward. Both the filling and shell can be made in advance of assembly, taking any stress out of the equation. While this tart is delicious (the vibrant sweet-tart raspberry curd is balanced by a brown butter crust), it’s also a beautiful edible gift.

Raspberry Curd Tart | Tutti Dolci

When words don’t seem adequate to convey appreciation or love, I turn to baking. This tart is dedicated to my mom, a loving and giving woman who encourages me to be joyful in all circumstances and to delight in serving others.

Mom, Happy Mother’s Day! I love you.

Raspberry Curd Tart | Tutti Dolci

Raspberry Curd Tart | Tutti Dolci

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Raspberry Curd Tart

  • Yield: 1 14-inch tart, 12 servings

Ingredients

Raspberry Curd

  • 3 cups raspberries
  • 1/2 cup sugar
  • 1 tsp Meyer lemon zest
  • 2 Tbsp Meyer lemon juice
  • 2 Tbsp water
  • 2 large egg yolks
  • 2 Tbsp plus 2 tsp cornstarch
  • 1/8 tsp salt
  • 1 Tbsp chilled unsalted butter, diced

Crust

  • 1 1/4 cups flour
  • 1/4 cup sliced almonds, toasted and finely ground
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 7 Tbsp unsalted butter

Topping

  • 1 cup raspberries
  • Lemon peel curls, if desired

Instructions

  1. For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
  2. Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week (if making in advance).
  3. For the crust, preheat oven to 350ยฐF and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter to flour mixture and stir until incorporated; press mixture in the bottom and up the sides of prepared tart pan. Bake for 24 minutes, until lightly golden. Cool completely on a wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.
  4. To assemble tart, spoon raspberry curd into cooled tart shell and spread into an even layer with an offset spatula. Arrange raspberries over filling in a decorative pattern. Chill in the refrigerator 2 hours before serving.

Nutrition

  • Calories: 215
  • Carbohydrates: 29

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96 comments

    1. Thank you Amy! The curd is a nice consistency – you can spread it on toast or an English muffin. I just made a second batch to fill macarons and it worked wonderfully.

  1. I am in love with the look of this! definitely making for mothers day!
    quick question tho: if we are unable to find meyer lemons will regular lemons produce the same result??

    1. Hi Chelsie, you can use regular lemons, though you may want to increase the sugar in the curd by a tablespoon or two since Meyer lemon juice is sweeter than regular lemons.

  2. This is absolutely beautiful, Laura! The raspberry curd looks like something I would want to eat with a spoon. ๐Ÿ˜€ (Love the almond-speckled crust too!)

  3. So, so pretty and the color is stunning. I’m sure your mom is so proud of you, Laura. So lovely for moms and their special day!

  4. I’m so jealous of your mom right now! Is your mom a baker too? I need to buy a tart pan like this (gosh beginner baker needs lots of stuff to buy! I finally bought madelaine and donut pan Hehee!:) I can’t wait to make this for myself maybe by next year…Hope you have a nice Mother’s Day with your mom!

  5. Laura – I liked this on Facebook, but just had to come to your blog to get the recipe! This is just lovely – my mom would love it, too!

  6. I love the browned butter crust – a must-try and must-make in my book! Can you tell me how to make those lemon peel curls?? Love them!

    Also, Laura, you and your Mom can pass as sisters – I’ve seen your recent Italy pics! Happy Mother’s Day to your mom…As a mother myself, I can attest to a mother’s unconditional love for her kids…

  7. I can’t find a 14-inch tart pan in my podunk town and have this on the menu to make for Mother’s Day. I do however have six 4-inch circle tart pans. Any idea if this recipe will be enough to fill all six? I’m thinking I might be better off doubling it just in case. Can’t wait to try it!!

    1. Hi Holly, I’ve never tried the recipe in smaller tart pans so I don’t know for sure. I’d probably double it, as you suggested. If you have more raspberry curd than you need, it keeps up to a week in the fridge and makes a great topping for toast, waffles, etc. Hope that helps! ๐Ÿ™‚

      1. Good news…one batch was enough to fill my six tart pans perfectly. Another question though – this is my first time making curd. What should the final consistency be? Mine is jiggly, for lack of a better word.

        1. Oh good, happy to hear that! The finished curd is thick but spreadable… if you piped it onto a cookie, it would hold it’s shape. You should be able to spoon it into the shells and then spread it smooth with an offset spatula before topping with raspberries.

  8. So absolutely gorgeous, I’d be satisfied just looking at this tart! But with just one bite, I know the taste is equally has incredible! What a keeper, keeper, keeper recipe! Happy Mother’s Day to everyone!

    Roz

  9. My favourite berry Laura – your tart has such a beautiful colour. Raspberry curd is one of the things I’m looking forward to making this summer once raspberries come down in price a bit (a lot!).

  10. Thank you for the lovely recipe. I made this a few days ago, and everyone loved it. I might cut back a bit on the cornstarch next time in the actual curd, though. It left behind a bit of an aftertaste.

  11. Oh my goodness- stumbled on this recipe and it’s just beautiful. Reading the comments– so fun that this curd is so versatile for other recipes! Yum! ~r

  12. I don’t normally comment on recipes that I make, whether they turn out or not. But… I had to make an exception.

    This tart was fantastic! It was everything I was hoping it would be. The curd was velvety, tart, and delicious.

    I often seem to stray from recipes, but yours I followed pretty closely. The only thing I did differently was pipe some meringue on the top to add some toasty sweetness.

    Thanks for great tart!

  13. Hi I want to make this tart but I only have a normal circle tart pan, which is about 24cm in diameter (9.4 inches approx). How would I modify the recipe?

    1. Hi Merlyn, the crust should fit perfectly fine in a 9-inch round tart pan. You will have more curd than you’ll need for the filling, but it keeps up to 1 1/2 weeks in the refrigerator and makes a great topping for pound cake, ice cream, etc. Hope that helps!

  14. Hi I have a question, I am wanting to make this tart for my boss for a dinner party he is having and we can’t get Mayer lemons here. I checked out that they are a type of lemon that is similar to a lemon/orange is that right? Can I use half lemon half orange or just lemon?

    1. Hi Donna, you can use regular lemons. You may need to bump up the sugar a bit (Meyer lemon juice is sweeter than regular lemons). Hope that helps!

  15. This looks gorgeous and I can’t wait to try it! One question, I plan to bring it to my parents’ and Mom can’t stand almonds, does it hurt anything if I leave those out of the crust?

  16. Hi! I can’t wait to try this recipe! Just one thing – can I use 100% vegetable margarine (or anything else?) instead of unsalted butter as I don’t use dairy? Thanks!

    1. Hi Jane, I’ve only personally tested the crust with unsalted butter, but I think it would work fine with melted margarine as well. Hope that helps!

  17. Hello, I am planning to make this lovely tart for a Mother’s Day auction, and was wondering if a cheese cloth would work as a sieve, do you think?

  18. Hi Laura, I saw this pinned on Pinterest and had to follow up to find out what could possibly have led to such a great take on a curd tart. I was wondering if if the recipe could be adapted to other kinds of berries? Although the part of the world that I’m from is usually a fruit cornucopia, sometimes the berry stock is affected by farming challenges. (It was a terrible year when there was some sort of a strawberry blight going on, which I remember distinctly) Would this work for blueberries, blackberries or gooseberries?

    1. Hi Rosa, yes you can make the curd with other berries. I’ve made a blackberry curd in the past and that worked out well. Hope that helps! ๐Ÿ™‚

  19. Hi Laura,
    I saw this on Pinterest and it sounded perfect for one of the cooking assignments I am currently doing at school. However, the recipe asks for 2 hours refrigerating time, and I only have 90 minutes to prepare the dish.. Do you think chilling in the freezer could possible work??? And if so, for how long??

    1. Hi Lauren, the curd needs to be chilled for two hours before using to thicken properly. The assembled tart should also be chilled for two hours before serving. Unfortunately, I don’t think this recipe will fit into the time limits of your assignment.

  20. Hello, in the instructions there is the phrase “Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks”. Is it correct? or you meant 1 1/2 hours???
    Thank you : ) ๐Ÿ˜‰

    1. Hi Miriam, the raspberry curd can be made in advance and stored for up to 1 week in the refrigerator – I’ve updated this in the instructions. Hope that helps! ๐Ÿ™‚

    1. Hi Karen, I’m sorry about your experience with the crust. Did you remove the crust entirely from the pan, or just remove the fluted sides? I typically leave the baked tart shell on the pan bottom, which helps support the assembled tart while transferring it to the refrigerator. Once the tart is completely chilled, it’s much easier to cut and serve.

  21. I love, love, LOVE this recipe! I’ve made it several times and it’s always a hit. I add a sprig of fresh mint to steep for 5 minutes before straining the fruit which adds a nice flavor. I also tried a blackberry/blueberry/basil version this week that was equally delicious! Thank you for sharing this awesome recipe!

    1. Hi Corbin, thanks so much – so glad you like this recipe! That touch of mint with the raspberries sounds fabulous, and I love your berry/basil variation too! ๐Ÿ™‚

  22. Just made this and it is SO good! How thick should the layer of curd be? I didnt have a 14 inch pan. Also, mine was definitely not this pretty pink. It turned a deep red color…..any reason you think that might be? Did i miss a step?

    1. Hi Ashley, I apologize for the delayed response! I believe the raspberry curd was about an inch thick. Did you use fresh or frozen raspberries? I used fresh berries, so that could impact the color.

      1. Yes i had to use frozen so perhaps that’s why mine was so dark. My curd layer was quite thin with the size pan I used, so I’ll double the amounts next time to fill it up! Thanks so much. It was definitely a crowd pleaser!

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