Peach curd tart with basil whipped cream-All the goodness of lemon curd but with peaches. Served with a generous serving of basil flavored whipped cream, makes these peach curd tarts a great dessert.
I love pies, tarts and the likes. I love anything sweet basically. Today I am sharing this recipe for peach curd tarts with basil whipped cream. Peaches are no longer in season (and to be honest this recipe for peach curd tartlets was made in August and only now have I got around to posting it), but the recipe (inspired from here) works great with canned peaches, which is what I have used here.
You could sub the peaches with fruit that is in season. Strawberries would be a great thing to make this tart with and would go beautifully with the basil whipped cream.
The basil cream is the real star here. I couldn’t stop licking it when I made it. And paired with the peach curd, this tart was a winner.
I have been binge watching on a lot of Amazon and netflix series. I just finished with Trial and Error on Amazon prime and I loved it. The series has two of my favorite genres- courtroom drama and comedy rolled into one, in the form of a spoof on crime documentaries. John Lithgow ( from 3rd rock from the Sun) is delightful as always, and everyone else in the series has done a brilliant job. Somebody on IMDB described it as Law & Order meets Parks and Recreations and I couldn’t agree more. Have you seen it?
What are the current Netflix/Prime series or even movies you are watching? Would love some suggestions.
- 250 grams flour
- ½ tsp salt
- ½ tsp sugar
- 125 grams cold unsalted butter, cut into small pieces
- ¼ cup very cold water plus 1 tsp vinegar mixed in
- 1 cup peach puree (you can use canned or fresh peaches)
- 4 egg yolks
- ⅔ cup sugar
- 2 tsp vanilla
- 5 tbsp butter, at room temperature
- 2 tbsp lemon juice
- 1 cup unsweetened whipping cream
- 1 tbsp icing sugar
- ¼ cup basil leaves
- ½ tsp vanilla
- Puree the peach halves in a blender until smooth.
- In a heat proof bowl set over a pan of simmering water, place the pureed peach, sugar, yolks and lemon juice. Cook for 20-30 minutes, stirring occasionally, until thickened and a back of spoon gets coated. Remove from heat, and add the butter a tbsp at a time, mixing well after each addition. Add the vanilla. Mix well. Remove into jar, cover with cling film and let chill for an hour at least. Make the tart shell.
- Sift the flour, salt and sugar together. Add the butter to the sifted flour mixture and cut it into the flour with a pastry scraper, working until the pieces of butter are the size of dried lentils.
- Pour the water-vinegar into the butter-flour crumb mixture. Working quickly and smoothly incorporate the liquid until the dough holds together, adding additional water, if necessary. Do not overwork the dough.
- Gather the dough together, form into a disk and wrap it in plastic and refrigerate at least for 30 minutes before rolling it out into the required shape.
- When ready to bake roll the dough out to a 10 inch circle (1/4th inch thick), or if making tartlets make smaller circles to fit your tartlet shells. Transfer the rolled out circle to the tart pan. Using your fingertips, gently press the dough into the pan to make a neat fit. Pinch any excess dough off. Prick base with fork. Cover with cling wrap and refrigerate for 30 minutes to chill.
- Preheat oven to 180 C. Line the tart shell with parchment paper, and fill dried chickpeas or rajma beans. Bake for about 15 minutes, then remove the beans and cook for about 5 minutes more, until crust is golden brown. Let cool.
- Rinse and dry basil well. In a food processor, purée the basil leaves. Beat the cream till soft peaks form. Add the basil puree, sugar and vanilla, and beat a few minutes more till stiff peaks are formed.
- Fill cooled pastry shells with the peach curd. Spoon or pipe the whipped cream on top. Garnish with basil leaves and sliced peaches.