Raspberry Curd Tart

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 also makes a beautiful edible gift.

Raspberry Curd Tart

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

Tips for Raspberry Curd Tart Success

Use fresh raspberries – For the best flavor, color, and texture, I highly recommend using fresh raspberries for the raspberry curd. Make the raspberry curd in advance to save time on the day of tart assembly.

Chill assembled tart – Chill the assembled tart for at least 2 hours before slicing and serving. This chilling time allows the tart shell to firm up. When you’re ready to serve the tart, gently remove just the fluted sides. While the tart is still supported by the removable base, use a sharp knife to slice and serve.

Raspberry Curd Tart
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Raspberry Curd Tart

Raspberry Curd Tart

  • Author: Laura Kasavan
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 39 minutes
  • Yield: 1 14-inch tart, 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Raspberry curd tart makes a stunning and delicous dessert! The brown butter crust is filled with brilliant raspberry curd for a beautiful spring tart!


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


  • 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


  • 1 cup raspberries
  • Lemon peel curls, if desired


  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 350°F 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 evenly in the bottom and up the sides of prepared tart pan.
  4. Bake for 24 minutes or 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.
  5. 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.

Keywords: Raspberry, Raspberry Curd, Tart, Raspberry Tart

More raspberry recipes you’ll love:

Raspberry Breakfast Pastries
Raspberry Lemon Layer Cake
Raspberry Almond Crumb Muffins

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    1. Hi Georgia, I don’t recommend this tart for travel as it is somewhat delicate and needs to be refrigerated. If you still want to make it, I suggest making the tart shell and raspberry curd ahead, but not assembling it until you arrive at your destination.

  1. Thank you for such a lovely recipe! I was wondering if it possible to bake the tart after filling it with the curd instead of chilling it?

    1. Hi Miriam! Yes you can bake the tart once filled with raspberry curd. The baking time will be about 10 minutes at 350°F, until the filling is set. Once the tart has cooled completely, chill for at least 2 hours before serving.

  2. I made this recipe last night (chilled curd separately over night then put together this morning) and brought it to work today for a valentine’s day themed lunch and it was a HIT. Not a crumb left. It was absolutely beautiful and so delicious. All of my coworkers were taking picture of it because they couldn’t get over the bright color.
    The only thing I will do differently next time is make about 50% more crust and curd b/c my tart pan is an 11″ circular one and it was spread a little thin. Thanks so much for the recipe!!

  3. 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!

  4. 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! 🙂

    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.

  5. 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 : ) 😉

    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! 🙂

  6. 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.

  7. 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! 🙂

  8. 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?

  9. 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!

  10. 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?

  11. 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!

  12. 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!