Plum Curd Tarts are so simple and quick to whip together using homemade or store bought cases and curd that its almost embarrassing to call this a recipe. But with a little added whipped cream and fresh plum garnish, you will not regret trying this “recipe” one little bit!
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I have turned into a crazy curd lady. First came Peach Curd and then Plum Curd. I’d be lying if I didn’t tell you that there are a bunch more in the works.
I’d just made a batch of my American style Pie Pastry it was only natural that I popped some curd into my latest batch of Small Pastry Cases. And so plum curd tarts were born. I regret nothing.
I added a touch of slightly sweetened whipped cream and a little extra sliced plum for garnish.
And now I don’t actually know if I prefer these bad boys or the Peach version. I do love peach but then look at the colour of that plum curd. It is rather fabulous so I’m going to call it evens.
Can I use store bought pastry or curd?
Absolutely. There are a few options for how you put these tarts together.
Firstly you can make everything from scratch. Which is really not onerous at all. Make the buttery rough puff style pastry, bake the pastry cases and whip up some curd.
Or you can skip the first step and buy the pastry. I’d recommend using puff pastry rather than shortcrust. You can then proceed to make the pastry cases and the curd.
Or you can buy ready made pastry cases then make the curd and fill them.
Lastly, regardless of whether you homebake the pastry or cases, you can buy curd. Now I’ve never come across plum curd in the shops but you may be able to find some in speciality shops.
If you can’t find plum curd, you really can use whatever flavour curd you fancy. Of course you may want to change the garnish to match or complement the curd flavour that you choose. And don’t call them plum curd tarts otherwise people might think you’ve lost it!
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Plum Curd Tarts
- 100 ml Double Cream (Heavy Cream)
- 1 tsp Icing Sugar (Confectioner’s Sugar)
- 1 Fresh Plum
- 4 small Pastry Cases - fully baked
- 300 ml Plum Curd
- 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.
- Use a sharp knife to remove the stone and cut 1 Plum in half. Then cut 4 thinish slices. Set aside. You can cut more slices and add more garnish if you prefer. FYI you might not need the whole plum depending on how much flesh is on it.
- Take 4 Small Pastry Cases and split 300ml Plum 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 adding one plum slice into the cream. You can add extra if you like.
- Serve the tarts at room temperature.
What pretty little tarts with an amazing colour.
‘lil stunners aren’t they!
so elegant and easy for a dinner party – love that it’s all made ahead and then assembled.
I am always on the lookout for recipes that look like much harder work than they are and this one is certainly a doozy!
These tarts are so gorgeous, and perfect for seasonal plums.