Peach Curd Tarts Recipe

Find more recipes at feastgloriousfeast.com

These quick and easy Peach Curd Tarts are simple to put together using bought or homemade pastry cases and delicious fresh Peach Curd. Topped with slightly sweetened whipped cream and a little extra peach, they're a delicious and fuss free dessert that everyone will love!

5 from 10 votes

Prep Time: 10

Total Time: 10

Servings tarts

Author Chloe

Equipment

Electric Hand Mixer

Measuring Spoons

Mixing Bowl - Small

Chopping Board - Small Plastic

Sharp Knife - Large

Ingredients

100 ml Double Cream (Heavy Cream)
1 tsp Icing Sugar (Confectioner's Sugar)
1 Fresh Peaches - or canned equivalent
4 small Pastry Cases - fully baked
300 ml Peach Curd

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.
Use a sharp knife to remove the stone and cut 1 Peach into very small dice. Set aside.
FYI you might not need the whole peach depending on how much flesh is on it.
Remove the skin first if you don’t like eating it (I don’t).
If you are using canned peaches instead, make sure to dry it really well with paper towel before cutting.
Take 4 Small Pastry Cases and split 300ml Peach 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 sprinkling over the cubed peach pieces. You can be as generous or as reserved as you like.
Serve the tarts at room temperature.

Nutrition (Approx)