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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.
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.
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
- 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
Description
Raspberry curd tart makes a stunning and delicous dessert! The brown butter crust is filled with brilliant raspberry curd for a beautiful spring tart!
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
- 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.
- 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).
- 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.
- 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.
- 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.
More raspberry recipes you’ll love:
Raspberry Breakfast Pastries
Raspberry Lemon Layer Cake
Raspberry Almond Crumb Muffins
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 : ) 😉
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! 🙂
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??
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.
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?
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! 🙂
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?
Hi Misty, yes you can use a cheesecloth!
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!
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!
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?
Hi Amanda, you can omit the almonds and use an extra 2 tablespoons flour. Hope that helps!
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?
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!
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?
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!
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!
Thanks for letting me know, Jordan. So glad you liked the tart! 🙂
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.
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!!
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! 🙂
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.
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.
Hi Laura
Can i use frozen raspberries for this?
Hi Miza, I recommend using fresh raspberries for the best flavor. If you do try the recipe with frozen berries, add them to the saucepan in Step 1 without thawing first. You may also need to increase the cooking time, depending on how much added moisture the frozen berries have. Hope that helps!
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??
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.