Rating: 4 stars
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Recipe by Southern Living June 2010

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Jennifer Davick; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
30 mins
total:
3 hrs
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Crusts: Preheat oven to 350°. Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms. Place on a baking sheet.

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  • Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).

  • Meanwhile, prepare Filling: Reduce oven temperature to 325°. Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended. Pour mixture into crusts.

  • Bake at 325° for 18 to 20 minutes or until set and just beginning to brown around edges. Let cool on a wire rack 30 minutes. Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with raspberries just before serving. Garnish, if desired.

Chef's Notes

Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup. We tested with Odense Pure Almond Paste.

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