Strawberry Curd Tarts
Recipe - Welcome
Strawberry Curd Tarts
000
Ingredients
8 Tbs unsalted butter, cold
1 1/2 cups all-purpose flour
1/4 tsp salt
1/4 cup sugar
1 egg yolks, beaten
2 to 4 tbsp water, cold
1 (12 oz) bag frozen strawberries, thawed
1/2 cup sugar
2 Tbs lemon juice
1 stick (4 oz) unsalted butter, room temperature
2eggs, plus 2 egg yolks
Directions
- For the pastry, cut butter into cubes and place in the bowl of a food processor. Add the flour, 1/4 cup sugar and salt. Pulse for 30 seconds until it resembles a crumb texture. Stir together the egg yolk and cold water. Drizzle into the food processor while pulsing. When mixture begins to bind together, pour the contents onto a work surface and press together to shape into a ball. Divide into four equal discs. Wrap in plastic and refrigerate until firm for 30 minutes.
- On a floured work surface, roll out a disc of dough and press into a 4-inch mini tart pan. Gently press and shape the dough into the bottom and sides of the pan. Repeat with remaining discs of dough. Prick the pastry all over with the tines of a fork to prevent the dough from puffing. Chill in the fridge for 30 minutes. Preheat oven to 400° F. Bake until the edges are lightly golden and the center is cooked through for 12 to 15 minutes. Cool completely.
- For the filling, place strawberries, sugar and lemon juice in a saucepan over medium heat. Simmer until strawberries have softened and mixture begins to thicken, about 10 minutes. Transfer to a blender and puree. Return to the saucepan. Over low heat, whisk in the butter until melted and combined.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a 1/2 cup of warm strawberry liquid into the eggs to temper. Add another 1/2 cup and continue to whisk. Pour the egg mixture into the pot with the remaining strawberry mixture. Cook over low heat, whisking continuously for 8 to 10 minutes. When mixture begins to thicken and bubble it is ready. Transfer curd to a shallow bowl to cool. Cover with plastic wrap and cool to room temperature. Pour the cooled curd into the tart shells. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Can be served chilled or at room temperature.
- Note: Make 4 (4-inch) mini tarts. To make 1 (8 inch) tart, increase pastry cook time to 20 to 25 minutes and completed tart to 20 to 25 minutes or until firm.
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Servings
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Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Imperial Sugar Pure Cane, Extra Fine Granulated - 4 Pound
$3.79 was $4.29$0.95/lb
Brookshire's Large Eggs - 12 Each
$2.78$0.23 each
Not Available
Dole Sliced Frozen Strawberries - 14 Ounce
$4.49 was $4.99$0.32/oz
Imperial Sugar Pure Cane, Extra Fine Granulated - 4 Pound
$3.79 was $4.29$0.95/lb
Brookshire's 100% Lemon Juice - 32 Fluid ounce
$2.99$0.09/fl oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Brookshire's Large Eggs - 12 Each
$2.78$0.23 each
Directions
- For the pastry, cut butter into cubes and place in the bowl of a food processor. Add the flour, 1/4 cup sugar and salt. Pulse for 30 seconds until it resembles a crumb texture. Stir together the egg yolk and cold water. Drizzle into the food processor while pulsing. When mixture begins to bind together, pour the contents onto a work surface and press together to shape into a ball. Divide into four equal discs. Wrap in plastic and refrigerate until firm for 30 minutes.
- On a floured work surface, roll out a disc of dough and press into a 4-inch mini tart pan. Gently press and shape the dough into the bottom and sides of the pan. Repeat with remaining discs of dough. Prick the pastry all over with the tines of a fork to prevent the dough from puffing. Chill in the fridge for 30 minutes. Preheat oven to 400° F. Bake until the edges are lightly golden and the center is cooked through for 12 to 15 minutes. Cool completely.
- For the filling, place strawberries, sugar and lemon juice in a saucepan over medium heat. Simmer until strawberries have softened and mixture begins to thicken, about 10 minutes. Transfer to a blender and puree. Return to the saucepan. Over low heat, whisk in the butter until melted and combined.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a 1/2 cup of warm strawberry liquid into the eggs to temper. Add another 1/2 cup and continue to whisk. Pour the egg mixture into the pot with the remaining strawberry mixture. Cook over low heat, whisking continuously for 8 to 10 minutes. When mixture begins to thicken and bubble it is ready. Transfer curd to a shallow bowl to cool. Cover with plastic wrap and cool to room temperature. Pour the cooled curd into the tart shells. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Can be served chilled or at room temperature.
- Note: Make 4 (4-inch) mini tarts. To make 1 (8 inch) tart, increase pastry cook time to 20 to 25 minutes and completed tart to 20 to 25 minutes or until firm.