Silky Raspberry Curd Filling
Indulge in the vibrant and tangy flavors of this Silky Raspberry Curd Filling, perfect for tarts, cakes, or as a delightful spread. This luscious filling combines fresh raspberries with creamy butter and rich eggs, creating a smooth, velvety texture that enhances your desserts. With just a hint of lemon juice to brighten the flavors, this raspberry curd is not only simple to make but also a crowd-pleaser that will elevate your dessert repertoire. Enjoy this delightful treat on its own or use it to surprise your family and friends at your next gathering!
2
Servings
750
Calories
6
Ingredients
Ingredients
Raspberries
3 cups (Fresh, rinsed)
Sugar
1/2 cup (Granulated)
Butter
4 tablespoons (Unsalted, cut into pieces)
Lemon Juice
To taste (Freshly squeezed)
Eggs
2 (Large, whole)
Egg Yolks
2 (From large eggs)
Instructions
1
Begin by rinsing the raspberries under cold water, then puree them in a blender or food processor until smooth.
2
Pass the raspberry puree through a fine strainer or sieve to remove the seeds, collecting about 1 1/2 cups of smooth liquid.
3
In a non-corroding saucepan, heat the raspberry puree over low heat while stirring gently.
4
Add the sugar and butter to the warm raspberry puree, stirring until both are completely dissolved and combined. Taste the mixture and add lemon juice to brighten the flavor, if desired.
5
In a separate bowl, whisk the eggs and egg yolks together until well blended.
6
To temper the eggs, gradually add a small amount of the hot raspberry mixture to the egg mixture while whisking continuously.
7
Once tempered, return the egg mixture to the saucepan with the raspberry puree. Stir constantly over low heat.
8
Cook the curd mixture until it thickens and reaches a temperature of 170°F (77°C), which may take about 5-10 minutes. The curd should coat the back of a spoon.
9
Remove the saucepan from the heat and let the raspberry curd cool. Strain again if you desire an extra silky texture.
10
Transfer the raspberry curd to a bowl, cover, and refrigerate until fully chilled before using.
Nutrition Information
30g
Fat
105g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Raspberry Curd Filling?
It is a vibrant and tangy dessert filling made with fresh raspberries, butter, and eggs, perfect for tarts, cakes, or as a spread.
How many servings does this recipe provide?
This recipe makes approximately 2 servings.
What are the primary ingredients?
The main ingredients include 3 cups of raspberries, 1/2 cup sugar, 4 tablespoons of butter, lemon juice, 2 whole eggs, and 2 egg yolks.
How do I prepare the raspberries?
Rinse the raspberries under cold water and then puree them in a blender or food processor until smooth.
How much raspberry liquid is needed?
You should collect about 1 1/2 cups of smooth liquid after straining the seeds from the raspberry puree.
What kind of saucepan should be used?
It is recommended to use a non-corroding saucepan to heat the raspberry puree.
Why is lemon juice added to the curd?
Lemon juice is added to brighten the flavor of the raspberry curd.
How do I prepare the egg component?
In a separate bowl, whisk 2 whole large eggs and 2 extra egg yolks together until well blended.
What is the tempering process in this recipe?
Tempering involves gradually adding a small amount of the hot raspberry mixture to the egg mixture while whisking continuously to prevent the eggs from scrambling.
What temperature should the curd reach while cooking?
The curd should reach a temperature of 170 degrees Fahrenheit (77 degrees Celsius).
How long does it take for the raspberry curd to thicken?
It typically takes about 5 to 10 minutes of constant stirring over low heat for the curd to thicken.
How can I tell if the curd is done?
The curd is ready when it is thick enough to coat the back of a spoon.
Is it necessary to strain the curd twice?
While the first strain removes seeds, a second strain after cooking is recommended if you desire an extra silky texture.
How should the finished curd be stored?
Transfer the curd to a bowl, cover it, and refrigerate until it is fully chilled before use.
What is the total calorie count for this recipe?
The recipe contains a total of 750 calories.
How much fat is in this raspberry curd?
The curd contains 30 grams of fat.
What is the carbohydrate content of this recipe?
There are 105 grams of carbohydrates in this raspberry curd recipe.
How much protein does this filling contain?
This recipe contains 12 grams of protein.
What type of sugar should I use?
The recipe calls for 1/2 cup of granulated sugar.
Should the butter be salted or unsalted?
The recipe specifies 4 tablespoons of unsalted butter, cut into pieces.
Can this curd be used as a cake filling?
Yes, it is designed specifically to be used as a filling for cakes and tarts.
What is the texture of the finished product?
The texture is smooth, velvety, and luscious.
Do I use fresh or frozen raspberries?
The recipe specifies using 3 cups of fresh raspberries.
What are the flavor characteristics?
The flavor is described as both sweet and tangy.
Why use extra egg yolks?
The extra egg yolks help create a richer and creamier texture in the curd.
Is this a difficult recipe to make?
The recipe is described as simple to make and a crowd-pleaser.
How do I ensure the curd is extra silky?
Straining the mixture through a fine sieve twice—once for the seeds and once after cooking—ensures maximum silkiness.
What are some tags associated with this recipe?
Tags include raspberry, curd, dessert, filling, tart, cake, sweet, tangy, and homemade.
Is there any fiber in this recipe?
The nutritional information provided indicates there is no significant fiber content.
What is the first step of the instructions?
The first step is rinsing the raspberries and pureeing them until smooth.