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?!

This post may contain affiliate links. Please refer to my Disclosures Page for more details.

I’ve created a whole series of fruit curd recipes and making curd tarts is one of my favourite ways of using it.

I love making pasty so when I make a batch of my American style Pie Pastry, I always make some Small Pastry Cases. They keep really well and are great to have on hand.

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

Pastry Cases

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

I have a whole range of curd recipes now! It all started with a peach curd and has escalated from there. Plum curd came next followed by clementine, strawberry and blueberry.

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.

Pin Plum Curd Tarts For Later

Hit one of the share buttons to save this page to your Pinterest boards so you can come back and find it at anytime!

Keep Up to Date

Make sure you SUBSCRIBE to my newsletter and avoid missing out on any of my newest and bonus content. Don’t worry, I promise not to spam you or bombard you too often. Plus you’ll receive a copy of my FREE 7 Day International Meal Plan!

Also please don’t forget to follow me over on my social media channels over at Facebook, Twitter, Instagram and Pinterest. I love to interact with my followers and I’d love you to share my content with your friends too.

The Recipe

Forest Fruit Curd Tarts Recipe

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?!

5 from 1 vote

Print Recipe Pin Recipe Bookmark

Prep Time10

Total Time10

Servings tarts

Author Chloe

Equipment

Ingredients

100 ml Double Cream (Heavy Cream)
1 tsp Icing Sugar (Confectioner’s Sugar)
4 small Pastry Cases - fully baked
300 ml Forest Fruit Curd
40g Forest Fruits Mix

Instructions

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.

Nutrition (Approx)

Download my FREE 7 day international meal plan!Simply subscribe to the Feast Glorious Feast newsletter and I’ll send you the link.