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                                                                  Hands-on Time: 30 min.; Total Time: 3 hr. 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.

                                                                  Ingredients
                                                                  • Yes No 75 vanilla wafer
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 7 oz almond paste
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2/3 cup lemon curd
                                                                  • Yes No 2 6 oz fresh raspberries
                                                                  • Yes No mint
                                                                  • 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.
                                                                  • 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.
                                                                  • Note: We tested with Odense Pure Almond Paste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

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