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Sweet Curd Tarts

  • 10
Sweet Curd Tarts

These buttery, lemon tarts served with seasonal poached fruit, in our case nectarines are a lighter way to finish a special occasion dinner.


  • 4 tblsp Limoncello, lemon vodka or lemon juice
  • ¾ cup mixed (citrus) peel
  • 1 quantity coconut pastry (recipe follows)
  • 125 grams butter
  • ½ cup castor sugar
  • grated rind 1 lemon
  • ½ cup ground almonds
  • 250 grams (1cup) quark
  • 2 eggs

Coconut pastry

  • 1½ cups flour
  • ½ tsp salt
  • ¼ cup desiccated coconut
  • 150 grams butter, chilled and diced
  • 2 egg yolks
  • 2-3 tbsp chilled water


  1. Pour the Limoncello or vodka or juice over the mixed peel and set aside.
  2. Roll the pastry out and use to line the base and sides of a 10 small flan tins or one 24cm flan tin. Prick the base with a fork. Line with baking paper and baking blind material, rice or ceramic beans.
  3. Bake at 190°C for 10-12 minutes, then remove the paper and beans or rice and cook a further 7-8 minutes until the pastry is well cooked.
  4. Beat the butter, sugar and lemon rind together until smooth. Beat in the eggs, quark and ground almonds. (Do not worry if the mixture looks as if it has curdled). Divide the mixed peel mixture among the prepared tart (s) and then top with the creamed almond mixture.
  5. Bake at 190°C for 35 minutes (large tart) and 20 minutes (tartlets) until the filling has set. Serve warm, dusted with icing sugar and accompanied with the Vanilla and Pinot Poached Nectarines.

Coconut pastry

  1. Sift the flour and salt into a bowl. Stir in the coconut. Using your fingertips rub in the butter until the mixture resembles fine crumbs.
  2. Use a knife and cut in the egg yolks and sufficient water until the pastry begins to form large clumps than when a small portion is gathered in the hand and pressed it stays together. Turn the dough out and bring together. Wrap in greaseproof paper and refrigerate for 30 minutes before using.
  3. Food Processor Method
  4. Place the flour, salt and butter into a food processor, fitted with the metal blade and process until the mixture resembles fine crumbs. Pulse in the egg yolks and sufficient water until the mixture forms small moist balls of dough. Sufficient water has been added when you can gather a small amount of the mixture in your hand and press it together to form a larger mass, that holds its shape. Turn out and bring together, kneading only lightly wrap in greaseproof paper and refrigerate for 30 minutes before using.

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