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Ground Cherry Curd Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 27 reviews
  • Author: Elina
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes plus 2 hours chilling
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A delicate and tangy Ground Cherry Curd Tart featuring a crisp, buttery sable crust filled with luscious homemade ground cherry curd. This dessert balances sweetness with a bright, citrusy flavor, perfect for a refreshing finish to any meal.

Ingredients

Scale

For the Tart Crust

  • 80 g powdered sugar
  • 9 tbsp unsalted butter, softened
  • 1 egg
  • 185 g all-purpose flour
  • 47 g corn starch
  • 1 pinch salt

For the Filling

  • 1 batch ground cherry curd (recipe referenced from https://thebotanistbaker.com/groundcherry-curd/)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
  2. Make the Dough: Beat the softened unsalted butter with powdered sugar until creamy. Add the egg and mix until fully combined. Then, incorporate the all-purpose flour, corn starch, and a pinch of salt, mixing just until the dough forms.
  3. Roll and Chill Dough: Transfer the dough onto a sheet of parchment paper. Place a second parchment sheet on top and roll out the dough to approximately 1/8 inch thickness. Freeze the rolled dough for 15 minutes or refrigerate for 1 hour to firm up.
  4. Fit Dough into Tart Pan: Remove the top parchment paper and gently place the dough into an 8-inch tart pan with a removable bottom (or a pie plate). Press the dough evenly into the pan and refreeze it for 10 minutes to prevent shrinking during baking.
  5. Blind Bake the Crust: Cover the tart dough with a piece of parchment paper, folding or crumpling it slightly to fit snugly. Fill the pan with baking weights, dry beans, or rice atop the parchment to weigh down the crust.
  6. Bake the Crust: Bake for 15 to 20 minutes at 350°F (175°C). Remove the weights and parchment paper and allow the crust to cool.
  7. Fill with Ground Cherry Curd: Spoon one batch of hot ground cherry curd into the cooled tart shell, spreading it evenly.
  8. Bake Again: Return the filled tart to the oven and bake for an additional 10 minutes at 350°F (175°C) to set the curd.
  9. Cool and Set: Let the tart cool on the counter until it reaches room temperature, then refrigerate for at least 2 hours to fully set the filling.
  10. Decorate and Serve: Before serving, decorate the tart with fresh fruit, a dusting of powdered sugar, or your preferred garnishes.

Notes

  • Adapted from Dominique Ansel’s Vanilla Sable Tart recipe.
  • Using a tart pan with a removable bottom makes it easier to unmold the tart without damaging the crust.
  • Blind baking is essential to prevent the crust from shrinking or becoming soggy when filled.
  • Chilling the dough before baking helps maintain the tart’s shape and texture.
  • Allow sufficient refrigeration time to ensure the curd sets properly for clean slicing.

Find it online: https://recipes.mbeams.com/ground-cherry-curd-tart-recipe/