This Forest Fruit Curd Tarts recipe is a brilliant way to use and serve a dark fruit curd but it’s also super versatile and can be as homemade or not as you choose! Smooth curd is piled into crisp pastry shells and topped with whipped cream and more fruit. How simple is that?!
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I’ve created a whole series of fruit curd recipes and making curd tarts is one of my favourite ways of using it.
The texture and taste of the curd is at the forefront. But you also get the benefit of the crisp pastry shell for crunch, sweetened whipped cream for contrast and more fresh fruit piled on top – just because.
Ingredients for Forest Fruit Curd Tarts
I love to make desserts from scratch. So I make a buttery rough puff pastry. Don’t be scared of pastry – it is really very simple. And for a tiny bit of extra effort – the taste really is far superior to anything store bought.
You can even make the butter to make the pastry but that might be going a bit far even for me.
I then make and fully bake the tart shells. They need to be properly cold before adding in the curd.
But never fear! If you don’t want to make the pastry cases entirely from scratch, you can either buy the pasty and bake them.
Or even just buy ready baked pastry cases. I do especially like to buy the mini ones. A selection of mini curd tarts is perfect for a buffet.
Forest Fruits Curd
And now of course there is a forest fruit version. There will be more – my brain is constantly thinking of new ideas!
All of my curd recipes use a super simple method which makes them quick and easy to make. They’re foolproof recipes so don’t be scared – there is no standing over a double boiler praying they don’t split – I have you covered.
But if you don’t have any time or simply don’t want to – buy some curd! You might struggle to find a black forest version in the shops but you may luck out and find a blackberry or other dark berry version
Hints, Tips & Frequently Asked Questions
For more helpful information including ways to serve curds, how best to store them, if they freeze, more about my quick and easy method curd making method and much more info, head over to my fruit curds FAQs post.
Cream & Sugar
The whipped cream topping for the tarts is super simple.
It is just double cream (heavy cream) whipped up with a little icing (powdered sugar). The sugar doesn’t add a huge amount of sweetness. But it does stabilise the cream and prevents it from weeping as it sits on the tarts.
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Forest Fruit Curd Tarts
- Start by whipping 100ml Double Cream and 1 tsp Icing Sugar together in a small mixing bowl. You can do this by hand or with an electric whisk. I choose electricity! Beat until it just reaches the stiff peak stage – i.e. it holds its own shape.
- Take 4 Small Pastry Cases and split 300ml Forest Fruits Curd between them. This should work out around 5 tbsp in each case. Give it a little encouragement to spread to the sides if needed.
- Spoon a good heaped spoon of the whipped cream into the centre of each tart. You can be fancy and make a quenelle with two spoons like I did. Or go fancier still and pipe it on in pretty patterns. Or just dollop it on!
- Finish by splitting 40g Forest Fruits Mix between the tarts by piling them on top of the cream. You can add extra if you like. I like to try and make sure there is a vaguely even split of the various fruits on each tart.
- Serve the tarts at room temperature.