Clementine Curd Tart with Berries

Citrus curd is a delightful filling that complements simple cakes, cupcakes, and tart shells, adding a burst of tangy and zesty flavor. Lemon curd pairs wonderfully with raspberries, while lime curd beautifully complements blueberries. You can also experiment with other citrus juices like clementine or grapefruit for different flavor variations. This recipe provides a delicious clementine curd that can be used as a filling for a fresh and fruity tart. The smooth and luscious curd, combined with a flaky Pâte Brisée crust and topped with an assortment of berries, creates a delightful dessert that is perfect for any occasion.

YIELD: Makes 1 tart 

INGREDIENTS:

Pâte Brisée Crust:

• 1 recipe Pâte Brisée (Tart crust), blind baked

Clementine Curd:

• 6 egg yolks, from large eggs
• 1 cup sugar
• ⅓ cup freshly squeezed Clementine orange juice
• Juice of ½ lemon
• 1 tablespoon cornstarch
• 1 tablespoon orange zest, finely minced
• ½ cup (1 stick) cold butter, cut into 8–10 pieces

Raspberries, Blueberries, and/or Blackberries for garnish

INSTRUCTIONS:

1. In a mixing bowl, whisk the egg yolks and sugar together until well combined.
2. In another small cup, mix the cornstarch into the lemon juice to create a slurry.
3. Pour the egg yolk mixture and the lemon juice slurry into a saucepan and cook over low/medium heat, stirring constantly but gently. Continue cooking until the mixture thickens, which should take about 10 minutes. The curd should coat the back of a wooden spoon.
4. Stir in the finely minced orange zest.
5. Gradually add the cold butter pieces into the curd, stirring until fully combined.
6. Pour the freshly made curd into a bowl or baking pan, making sure the curd’s depth does not exceed 2 inches.
7. Press a piece of plastic wrap directly against the surface of the curd or lightly glide some butter over the top. This prevents a thickened layer or skin from forming on the surface.
8. Chill the curd in the refrigerator for at least 4 hours or overnight before using.
9. Follow the recipe for Pâte Brisée (Tart crust) and blind bake it until fully cooked. Allow the crust to cool before filling.
10. Fill the cooled tart crust with the chilled clementine curd, spreading it evenly in the shell.
11. Decorate the tart with a generous amount of fresh raspberries, blueberries, and/or blackberries, creating an attractive display.

TIPS:

• For a more intense citrus flavor, you can add a touch of grated citrus zest directly to the tart crust before blind baking it.
• To save time, you can make the curd a day or two ahead of assembling the tart and store it in the refrigerator.
• Experiment with different types of citrus curd and berries to create diverse flavor combinations. Consider using lime curd with raspberries or lemon curd with blackberries for a delightful twist.
• For an added touch of elegance, lightly dust the assembled tart with powdered sugar just before serving.
• Serve the tart chilled for a refreshing and delightful dessert experience.

This Citrus Curd Tart with Berries is a crowd-pleasing dessert that beautifully balances sweet and tangy flavors. The combination of zesty citrus curd and fresh berries nestled in a flaky crust creates a dessert that is both visually appealing and delicious. Whether served at a casual get-together or a formal dinner party, this tart is sure to impress and leave everyone wanting more. Enjoy the delightful taste of citrus and berries in every bite!