Strawberry Curd Tart Recipe
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 200g |
| Butter (cold, cubed) | 100g |
| Egg | 1 |
| Granulated Sugar | 120g |
| Fresh Strawberries | 500g |
| Powdered Sugar | 120g |
| Cornstarch (Cornflour) | 25g |
| Butter (for curd) | 80g |
| Eggs (for curd) | 2 |
| Water | 40g |
| Lemon Zest | 1 |
| White Chocolate | 20g |
| Fresh Strawberries (for decoration) | 250g |
Instructions
Making the Tart Crust
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Prepare the dough: Start by making the tart crust. In a stand mixer, combine the cold butter and granulated sugar. Using the paddle attachment, mix the ingredients until they are evenly incorporated. Add the flour and continue mixing until the dough begins to form.
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Chill the dough: Once the dough is ready, shape it into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to firm up.
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Roll out the dough: After chilling, lightly flour your work surface and roll out the dough into a round shape. It should be about 2mm thick to fit a 22cm tart pan.
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Prepare the tart pan: Butter the tart pan and carefully lift the rolled dough into the pan. Press the dough into the edges to form a smooth base, making sure it sticks well to the sides.
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Remove excess dough: Trim any excess dough from the edges with a knife, and prick the base of the tart with a fork to prevent it from puffing up during baking.
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Bake the crust: Cut a piece of parchment paper (28cm in diameter) and line the crust. Fill it with ceramic baking beans or dried beans to prevent the dough from rising while baking. Bake in a preheated oven at 185ยฐC (or 165ยฐC in a fan oven) for 20 minutes.
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Finish baking: Once the first phase of baking is done, remove the beans and parchment paper. Return the tart shell to the oven and bake for another 10 minutes until golden and crisp. Set the crust aside to cool.
Making the Strawberry Curd
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Prepare the strawberries: While the crust is cooling, chop the 500g of strawberries roughly. Place them in a bowl with powdered sugar and water at room temperature. Stir gently to combine.
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Extract the juice and pulp: Using a fine mesh sieve, strain the strawberry mixture, pressing down with a spatula to extract as much juice and pulp as possible. Transfer the strained strawberry mixture to a heatproof bowl set over a pot of simmering water (bain-marie).
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Cook the curd mixture: Add butter and eggs to the strawberry mixture. Stir constantly with a spatula to create a smooth, lump-free curd. In a separate small bowl, dissolve the cornstarch with a little water and add it to the curd mixture. Continue stirring and cook for about 5 minutes until the curd thickens.
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Cool the curd: Remove the curd from the heat and allow it to cool to room temperature, approximately 20 minutes. Once cooled, transfer the curd into a bowl and refrigerate until firm (at least 30 minutes, or up to 2 hours for better results).
Assembling the Tart
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Fill the tart: Once the curd has thickened, carefully pour it into the cooled tart shell. Smooth the surface with a spatula to ensure even coverage.
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Chill the tart: Refrigerate the tart for at least 30 minutes to allow the curd to set. If the curd hasnโt fully set, leave the tart in the fridge for up to 2 hours.
Decorating the Tart
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Prepare the strawberries for decoration: Slice the remaining 250g of strawberries thinly and arrange them in a circular pattern over the set strawberry curd.
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Melt the white chocolate: Break the white chocolate into pieces and melt it gently over a bain-marie, stirring frequently until smooth.
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Decorate with white chocolate: Once the white chocolate is melted, transfer it to a piping bag or a parchment paper cone. Drizzle the melted chocolate in a decorative pattern over the top of the tart.
Serving the Tart
Once everything has cooled and set, your strawberry curd tart is ready to serve. The tart is perfect for a light, refreshing dessert thatโs sure to impress your guests with its vibrant colors and creamy texture. Enjoy this decadent treat chilled for the best results!
Tips and Variations:
- For a richer flavor: Add a bit of vanilla extract or lemon juice to the strawberry curd for extra depth of flavor.
- For a gluten-free version: Substitute the flour with a gluten-free flour blend in the crust, and ensure all other ingredients are gluten-free.
- Extra topping ideas: You can also add a light dusting of powdered sugar or a few mint leaves for added freshness and decoration.
This Strawberry Curd Tart combines the sweetness of fresh strawberries with the richness of a buttery, flaky crust, making it the ideal dessert for any occasion.
