Culinary Institute of America

Raspberry Curd Tartlets

Preparation info
  • Makes

    10

    tartlets
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, granulated 1½

Method

  1. Bloom the gelatin in the water and melt. Stir the food coloring into the liqueur.
  2. Combine the raspberry purée, eggs, egg yolks, and sugar in a heavy-bottomed saucepan and bring to a boil, stirring frequently to dissolve the sugar.
  3. Remove from the heat and whisk in the melted gelatin and the butter. Add the liqueur. Strain the curd through a fine-mesh