This week was my university’s reading period, and I made use of it to do everything but read. I bought a classy dress for graduation (shoutout to Loft’s 20% student discount), and a slutty dress for my last sorority formal. I PRed in my second half marathon (!!!), spent time cooking with some gal pals, and created this raspberry curd tartlet recipe for you all. Doing so reminded me of the magic of pie crust and of my love for the co-op’s pastry cutter. That will deff be one of the first nonessentials I acquire for my post-grad kitchen.
The filling of these mini-pies is sweet and tart and creamy all at once, and the crust is flakey, Insta-ready perfection. If I was the kind of person who hosted garden teas, these tartlets are what I would serve. I’m not, but I aspire to be, and it’s good to be prepared.
Raspberry Curd Tartlets:
- 2 cups raspberries
- 1 cup sugar
- 1/2 cup lemonade/orange juice/Sprite (no judgment)
- 4 tbsp lemon juice
- 1 1/2 sticks unsalted butter
- 2 eggs
- 2 egg yolks
- 1 1/2 cups flour
- 2 tsp brown sugar
- 1 tsp salt
- 1/2 cup coconut oil
- 2 tbsp cold milk
- Begin by making the curd. Put raspberries, sugar, and lemon juice, and lemonade/orange juice/Sprite in pot. Simmer over medium heat until berries begin to fall apart, about 10 minutes.
- Cut butter into chunks and whisk into berry mixture a piece at a time. Allow to cool slightly.
- Combine eggs and yolks in separate bowl and whisk. Add a small amount of berry mixture to this and mix to temper (AKA make sure the hot liquid doesn’t cook the eggs and make everything weird.) Combine eggs and berry mixture and return to heat. Cook on low approx. 10 minutes, until liquid thickens. Let cool.
- While curd cools, preheat oven to 400 and make crust. Assemble flour, brown sugar, salt, and melted coconut oil in bowl. Cut together until texture is like coarse sand.
- Add cold milk and mix until dough just begins to come together. You might think “This will never be a smooth crust! It’s barely even a cohesive dough ball!” but have no fear.
- Place dough on floured surface and cover with parchment paper. Roll out to 1/8 inch thick (I like to do this in sections). Remove parchment paper and marvel at the smooth, elastic crust you made from a shaggy mound of dough.
- Use a bowl to cut circles from crust and press these into a greased muffin tin. Prick bottom of each crust with a fork.
- Bake for approx. 20 minutes, until crusts are crisp and brown around the edges. Pro Tip: Filling each crust with dried beans is an easy way to make them hold their shape and prevent them from bubbling up during baking.
- Let crusts cool completely and fill with raspberry curd.