Make this strawberry curd with either fresh or frozen strawberries, and use it to fill tart shells for a sweet little dessert.
Ingreadient:
- 2 x 250g strawberry punnets
- 3 egg yolks
- 1 whole egg
- ½ cup (110g) caster sugar
- 3-4 tbsp lemon juice (approx. 1 large lemon)
- 125g chilled butter, diced
- Store bought mini tart cases
- 300ml whipped cream
- 1 x 250g punnet strawberries, sliced
Direction:
- Hull and halve 1 ½ punnets of strawberries and place into the bowl of a food processor. Reserve remaining whole strawberries to garnish tarts. Process strawberries until pureed. Strain through a fine sieve. Discard pulp
- Place egg yolks, egg and sugar into a saucepan. Add ⅔ cup of the strawberry juice, and 2 tbsp of the lemon juice
- Whisk over medium-low heat for 2-3 minutes, until sugar has dissolved and mixture begins to thicken
- Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl
- Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold
- Spoon curd into tart cases and top with whipped cream. Garnish with sliced strawberries
