Raspberry Curd
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Everyday Food, September 2009
27 Ratings
- 5 star values: 6
- 4 star values: 10
- 3 star values: 6
- 2 star values: 2
- 1 star values: 3
Anonymous
Rating: 1 stars
This is not worth the time, effort, or ingredients. Poor recipe.
If you make it; add a teaspoon of cream of tartar &/or a pinch of flour to thicken it up, by adding both of these I found this to be a nice pancake drizzle sauce.
Anonymous
Rating: Unrated
Martha, Tried this recipe for raspberry curd. It turned out like a dream! I've never had a recipe so simple to make and turn out as well, and I've tried lots of them. I only thought you made things look easy. Now I know you're a Master Chef. Thanks!
Anonymous
Rating: Unrated
Just as another poster stated, my "curd" was way too loose to be considered a curd. I added a ton of corn starch trying to thicken it up after it was made, and it did thicken, but of course I could not arrive at that curd consistency. The taste was great... until I had to load it up with the corn starch. Bummer. Definitely technical errors with this recipe - skip it!!!
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Anonymous
Rating: Unrated
I'm confused...You say to strain the raspberries through a fine-mesh sieve, discarding solids but then you say to fold the raspberry puree into the curd. If you discard the solids, how do you end up with puree. The strained juice is out the you're left with the solids to discard???
Anonymous
Rating: Unrated
I followed this to a tee since I have never done curd without a double boiler. The consistency was too watery for a curd. I am going to try the other Martha raspberry curd recipe instead (which uses the typical double boiler method to make curd). In the meantime, I passed this off as raspberry icing.