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!
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.