Red Currant Curd Food

RED CURRANT CURD

Red Currant Curd image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 pound stemmed red currants (about 3 cups), washed
6 egg yolks, lightly beaten
1 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces

Steps:

Place currants in a medium stockpot over medium heat. Cook, crushing with a potato masher, until berries are completely soft, about 15 minutes.
Strain through a fine-mesh sieve. Do not force fruit through strainer; discard pulp. There should be about 1 cup juice. Measure and set aside 1/2 cup juice. Reserve remaining juice for another use.
Combine 1/2 cup currant juice, egg yolks, and sugar in a medium saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 10 to 12 minutes. Do not allow the mixture to boil.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
Strain mixture through a fine-mesh sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

LEMON CURD FOR RED CURRANT AND LEMON TARTLET

Lemon Curd for Red Currant and Lemon Tartlet image

This lemon curd is for the Red Currant and Lemon Tartlets recipe.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

6 large egg yolks
3/4 cup sugar
1/2 cup freshly squeezed lemon juice (from 4 lemons)
Grated zest of 2 lemons
8 tablespoons (1 stick) cold unsalted butter, cut into pieces

Steps:

Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.
Strain mixture through a fine sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

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