Imagine a dessert that captures the essence of summer in every single bite - a luxurious tart that combines the sweet, juicy brilliance of ripe peaches with a sophisticated twist of basil-infused whipped cream. This Fresh Peach Curd Tart is not just a dessert; it's a culinary masterpiece that will transport your taste buds to a sun-drenched orchard, offering a perfect balance of creamy, tangy, and herbaceous flavors that will make your guests swoon and ask for seconds (and maybe even thirds)!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked tart shell
- 4 ripe peaches, pureed
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup lemon juice
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1/4 cup fresh basil, chopped
Instructions
- Prepare the peach curd by whisking together pureed peaches, granulated sugar, eggs, and lemon juice in a medium saucepan until fully combined.
- Place the saucepan over medium-low heat, stirring constantly with a wooden spoon or silicone spatula to prevent scorching.
- Cook the mixture for 10-12 minutes, continuing to stir, until the curd thickens and coats the back of a spoon. The temperature should reach approximately 170°F (76°C).
- Remove from heat and immediately strain the curd through a fine-mesh sieve to remove any potential egg solids.
- Whisk in the unsalted butter, one tablespoon at a time, until completely incorporated and the curd is smooth and glossy.
- Allow the peach curd to cool to room temperature, then refrigerate for at least 1 hour to set and chill.
- For the basil sugar, finely chop fresh basil and mix with 2 tablespoons of granulated sugar, allowing the herbs to infuse.
- Whip the heavy cream with the basil sugar until soft peaks form, being careful not to over-whip.
- Once the peach curd is chilled, carefully spread it into the pre-baked tart shell, smoothing the top with an offset spatula.
- Pipe or dollop the basil sugar whipped cream decoratively over the peach curd.
- Garnish with additional fresh basil leaves or thinly sliced fresh peaches if desired.
- Refrigerate the tart for 30 minutes before serving to allow flavors to meld and curd to fully set.
Tips
- Choose perfectly ripe peaches for the most intense flavor - look for fruits that yield slightly when gently pressed and have a fragrant aroma.
- Use a candy thermometer when making the curd to ensure you reach the perfect temperature (170°F) without overcooking the eggs.
- Strain the curd through a fine-mesh sieve to achieve a silky-smooth texture free of any egg solids.
- When whipping cream, chill your bowl and whisk beforehand for faster, more stable peaks.
- For the basil sugar, use fresh basil and massage it into the sugar to release maximum flavor and aroma.
- Allow sufficient chilling time for both the curd and the assembled tart to ensure the best texture and flavor melding.
- For a picture-perfect presentation, use a piping bag to create elegant whipped cream decorations.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 135mg
