Honey and prune curd tart
This Honey and Prune Curd Tart features a buttery crust filled with a rich prune curd, sweetened with honey and brightened by orange zest. Perfect for special occasions, it combines sweet and zesty flavors in a delightful dessert.
Cook time 70 min
Prep time 30 min
Ingredients:
1 cup dried plums (prunes)1 cup heavy whipping cream
1/3 cup honey
1 egg
2 tbsp orange zest
1.50 cups all-purpose white wheat flour
1/2 cup butter
2 tbsp sugar
1 tbsp water
Welcome to a delightful journey of flavors with our Honey and Prune Curd Tart. This sophisticated dessert pairs the natural sweetness of prunes with the richness of honey and the zestiness of orange, all beautifully encased in a buttery tart crust. Perfect for any special occasion or simply to enjoy with a cup of tea.
Instructions:
- In a large mixing bowl, combine 1.5 cups of all-purpose flour and 2 tablespoons of sugar.
- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 1 tablespoon of water, mixing just until the dough starts to come together. If the dough is too dry, add a little more water, a teaspoon at a time.
- Gather the dough into a ball and then flatten it into a disk.
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan.
- Gently press the dough into the bottom and up the sides of the tart pan. Trim any excess dough hanging over the edges.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool completely.
- Drain the prunes and blend them into a smooth puree using a blender or food processor.
- In a medium saucepan, combine the prune puree, 1 cup of heavy whipping cream, 1/3 cup of honey, 1 egg, and 2 tablespoons of orange zest.
- Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Be sure not to let it boil.
- Remove from heat and let the prune curd cool slightly.
- Place the tart in the refrigerator and chill for at least 2 hours or until the curd is set.
- Slice the tart into wedges and serve chilled. Enjoy your delicious Honey and Prune Curd Tart!
Indulge in the exquisite taste of this Honey and Prune Curd Tart, where every bite offers a harmonious blend of sweet, tangy, and buttery notes. This dessert is sure to impress your guests and leave everyone craving more.
Honey and prune curd tart FAQ:
The tart crust should be baked for about 20-22 minutes total. Start by baking it with pie weights for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until lightly golden.
The prune curd is done when it thickens and coats the back of a spoon. This process usually takes about 5-7 minutes over medium heat, but be careful not to let it boil.
Yes, you can substitute heavy whipping cream with full-fat coconut milk for a dairy-free option. Keep in mind that the flavor will be slightly different.
Store any leftover tart in an airtight container in the refrigerator. It will keep for up to 3 days. For best texture, serve chilled.
You will need a 9-inch tart pan for this Honey and Prune Curd Tart. This size is ideal for the amount of dough and curd produced in the recipe.
Tips:
- Ensure the butter is cold when making the tart crust for a flaky texture.
- Use high-quality honey for the curd to enhance the flavor profile.
- For a smoother curd, pass the prune mixture through a sieve before baking.
- Let the tart cool completely before slicing to prevent it from falling apart.
- Garnish with fresh orange zest or a dollop of whipped cream for an extra touch of elegance.
Nutrition per serving
6 ServingsCalories 520kcal
Protein 7g
Carbohydrates 60g
Fiber 3.09g
Sugar 30g
Fat 30g
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