These Strawberry Curd Tarts are the perfect little dessert for all strawberry lovers. Filled with a sweet strawberry curd and topped with a dollop of whipped cream these tarts are a luscious treat.
In a large bowl add the flour and sugar. Add butter and cut in with two knives until small pea size.
Stir in the beaten egg with a fork until the mixture holds together.
Turn the dough out on a floured board pressing the dough together to form a ball. The dough can be wrapped in plastic and refrigerated for a week.
Roll the dough out to 1/8" thickness then using a cutter make dough circles that fit inside a muffin tin. You want the tart shells to be shallow.
Bake at 300 degrees for 20 minutes. Remove tarts shells from pan to cool.
In a food processor puree the strawberries
Add the sugar and cornstarch to a medium saucepan, stir to combine
Add the egg yolks to the sugar mixture and mix to combine.
Whisk in the strawberry puree and cook over medium heat. Bring the mixture to a boil and whisk constantly for about five minutes until thickened.
Pour the strawberry curd into a fine mesh strainer set over a bowl. Stir the mixture with a soup ladle to remove the seeds.
Place plastic wrap over the curd and chill until firm.
Pour the whipping cream into a bowl and whip until stiff peaks form.
Spoon the strawberry curd into the tart shells then top with a dollop of whipped cream.
Optional ~ garnish with sliced strawberries.
Keep tarts refrigerated.