Fresh Raspberry Tartlets
|Unsweetened raspberries||1 Cup (16 tbs) (Use Either Fresh Or Frozen)|
|Lemon juice||2 Tablespoon|
|Butter/Margarine||1⁄4 Pound (1/3 Cup)|
|Press in pastry||12|
|Fresh raspberries||12 (For Garnish)|
|Fresh mint sprigs||12 (For Garnish)|
Insert metal blade.
Place the 1 cup raspberries and lemon juice in work bowl and process continuously until pureed.
Pour into a wire strainer set over a measuring cup; stir with a spoon to force juice through.
Discard seeds (you should have 1/2 cup puree).
Melt butter in a 2 to 3-quart pan over medium heat; add raspberry puree, sugar, and eggs.
Reduce heat to low.
Using a wire whisk, stir constantly until mixture is smooth and thickened (about 10 minutes).
For a deeper color, stir in food color, a few drops at a time, until mixture is the shade desired.
Let cool; cover and refrigerate until thickened (at least 1 hour or for up to 1 week).
Meanwhile, prepare press-in pastry.
For each tartlet, place a rounded tablespoon of pastry dough in a medium-size muffin cup (about 2 inches in diameter) or tartlet pan that holds about 3 tablespoons; you'll need 10 to 12 muffin cups or tartlet pans.
Press pastry to form an even layer over bottom and up sides of pans; prick lightly with a fork.
Bake in a 300° oven until golden (about 25 minutes).
Let cool in pans, invert, and carefully tap to release; then turn right side up.
If made ahead, cover loosely with foil and store at room temperature until next day.
To serve, place about 2 1/2 tablespoons of the curd in each tartlet shell; top with raspberries.
Garnish with mint.