Goat’s curd tartlets with strawberries

AT A GLANCE

  • Serves 8 people

"This tart is delicious," says Boetz. "Fold fresh goat's curd through vanilla anglaise, dollop it in a crisp tart shell and top with in-season strawberries." We've made bite-sized 5cm-diameter tarts, but larger 10cm-diameter tarts work well with this recipe too.

  • 110 gm (½ cup) caster sugar
  • 40 ml liqueur, such as Cointreau or framboise
  • 375 gm strawberries, hulled, cut into wedges
  •  
  • Sweet pastry
  • 230 gm unsalted butter, softened
  • 150 gm pure icing sugar
  • Scraped seeds of 1 vanilla bean
  • 2 eggs
  • 250 gm (1 cups) plain flour
  •  
  • Goat’s curd crème pâtissière
  • 200 ml free-range goat’s milk (see note)
  • 100 ml pouring cream
  • 1 vanilla bean, split and seeds scraped
  • 4 egg yolks
  • 140 gm caster sugar
  • 30 gm plain flour
  • 200 gm goat’s curd
  • Finely grated rind of 1 lemon
01   For sweet pastry, process butter, icing sugar and vanilla in a food processor or Kitchenaid until pale, add eggs one at a time, processing after each addition, then process to combine. Add flour and pulse to just combine, turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).
02   For goat’s curd crème pâtissière, warm milk, cream and vanilla in a saucepan over medium-high heat (do not bring to the boil). Whisk yolks and sugar in a bowl until pale, then whisk in flour. While stirring, slowly pour in warmed milk. Strain through a sieve back into pan and whisk continuously over low-medium heat until thickened (4-5 minutes; do not boil). Transfer to a bowl, cover closely with a round of baking paper and refrigerate until firm (1-2 hours). Just before serving, whisk in goat’s curd and lemon rind until smooth.
03   Preheat oven to 180C. Roll out pastry to 5mm-thick between 2 pieces of baking paper and line sixteen 5cm-diameter loose-bottomed tart tins lightly brushed with butter. Trim edges and refrigerate for 10 minutes to rest, then blind-bake until edges are light golden (12-14 minutes). Remove paper and weights and bake until bases are light golden. Set aside to cool, then remove tart cases from tins and set aside.
04   Meanwhile, place sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (1-2 minutes). Add liqueur and set aside to cool.
05   To serve, spoon or pipe goat’s curd crème pâtissière into tart cases, top with strawberries, drizzle with a little syrup and serve.

Note Goat's milk is available from select health-food shops.

Topics:

GOAT'S MILK, DESSERT, BAKING, STRAWBERRIES, EGGS, MODERN AUSTRALIAN, VANILLA, PASTRY, SPRING, CHEFS' RECIPES, GOAT'S CURD

Recipe:

MARTY BOETZ

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN , EMMA KNOWLES

Drinking Suggestion:

SWEET LATE-HARVEST RIESLING. , suggested by MAX ALLEN

FEATURED IN

Nov 2013

Nov 2013

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