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?!
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.