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🍰 Strawberry Curd Tarts

360 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Separate one egg. Reserve the yolk for the dough.
  2. 2. In a bowl, quickly mix 70 grams of soft butter with powdered sugar, a pinch of salt, flour, and the egg yolk until you have a smooth dough.
  3. 3. If the dough is too dry, add 1 to 2 tablespoons of cold water.
  4. 4. Place the dough in the bowl and let it rest in the refrigerator for about 1 hour.
  5. 5. Thoroughly wash 500 grams of strawberries and remove the green stems.
  6. 6. Cut a lemon in half and squeeze out the juice.
  7. 7. Puree the strawberries finely in a tall container.
  8. 8. Strain the strawberry puree through a sieve into a pot.
  9. 9. Add the lemon juice and 2 tablespoons of butter to the strawberry mixture in the pot.
  10. 10. Warm the mixture over medium heat until the butter has completely melted.
  11. 11. Stir in the sugar and let it melt while stirring continuously.
  12. 12. Whisk the remaining eggs (the whites) in a separate bowl.
  13. 13. Pour the hot strawberry mixture into the whisked eggs while stirring constantly.
  14. 14. Pour the entire mixture back into the pot.
  15. 15. Heat the mixture gently over medium heat while stirring until it thickens slightly.
  16. 16. Let the curd cool down.
  17. 17. Store the cooled curd in the refrigerator.
  18. 18. Lightly flour a work surface and roll out the dough.
  19. 19. Grease 8 tartlet molds (each 10 cm in diameter).
  20. 20. Place the dough sheets into the molds and form a small edge.
  21. 21. Prick the dough in several places with a fork.
  22. 22. Place the molds back in the refrigerator for about 10 minutes.
  23. 23. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  24. 24. Line the dough molds with baking paper.
  25. 25. Fill the molds with dried beans as baking weights.
  26. 26. Bake the tarts for about 10 minutes blind (without filling).
  27. 27. Remove the baking paper and the beans.
  28. 28. Bake the tarts for another 6 to 8 minutes until they are golden brown and crispy.
  29. 29. Take the tarts out of the oven.
  30. 30. Let the tarts cool down completely.
  31. 31. Fill the cooled tarts with the strawberry curd.
  32. 32. Place the filled tarts in the refrigerator for about 1 hour.
  33. 33. Wash the remaining strawberries and remove the stems.
  34. 34. Cut the strawberries into small pieces.
  35. 35. Whip the cream stiffly using a hand mixer.
  36. 36. Fill the whipped cream into a piping bag.
  37. 37. Decorate the tarts with dollops of cream.
  38. 38. Place the small strawberry pieces on top as decoration.

Nutrition per serving