Hey everyone, it’s Sierra here! Today I have a fantastically refreshing recipe for a fresh fruit tart filled with pineapple-lemon curd!
We love tarts here at The Mini Chef, so much so that we’ve joked about opening our own tart bakery. If we were to open a bakery, this fruit tart would definitely be one of our bestsellers! I started with the idea to make a refreshing filling for a tart, using pineapples or mangoes, but after many iterations, I ended up with this pineapple-lemon curd.
The curd tastes great just by itself in the tart, but adding some fresh berries on top gives it the wow factor, both in terms of taste and aesthetics. The tanginess from the curd helps cut through some of the richness from the buttery crust and pairs perfectly with the sugar-coated berries. This is definitely a dessert we will be making for years to come.
To learn how to make the PERFECT tart crust, check out our extremely detailed recipe from The Original Blueberry Ganache Tart.
Pineapple-Lemon Curd Tips
Here are some helpful tips I learned along the way for getting the pineapple-lemon curd perfect!
- Cook the curd over low-medium heat until the liquid thickens. Pay close attention as the curd will thicken in an instant. Stir gently to make sure the bottom doesn’t get burned.
- The curd will not be glossy smooth as this recipe doesn’t use gelatin. It should be less thick than mashed potatoes, but noticeably thicker than what you started with.
- Let it cool completely to room temperature before filling in the tart and before decorating the tart with fruits.
Berry Topping
While technically optional, the berry topping is what makes this a fruit tart and raises this tart to the next level! The pineapple-lemon curd is quite tangy, so finishing the tart with some fresh, ripe berries will bring some additional sweetness to balance it out.
Feel free to choose any berries that you like, or even other fruit, but ideally they should be ripe and sweet. Adding unripe fruit will make this a very sour tart.
In addition, the berries will be coated with sugar and tossed to give them a beautiful sheen and a touch of additional sweetness. This will ensure that even if your berries aren’t perfectly ripe, the tart will still taste amazing. However, if desired, feel free to skip on this sugar coating.
Dying to try out this amazing fresh fruit tart with a sweet and tangy pineapple-lemon curd filling? Let’s get started!
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Fresh Fruit Tart with Pineapple-Lemon Curd Filling
Course: DessertCuisine: WesternDifficulty: Advanced4
tarts2
hours15
minutesThis fresh fruit tart is filled with an amazingly tangy and sweet pineapple-lemon curd filling and topped with fresh sugar-coated berries. The combination of the buttery crust and ripe berries pairs perfectly with the tanginess of the curd to create a unique and well-balanced fruit tart.
Ingredients
4 tart crusts (follow the recipe here)
- Pineapple Lemon Curd Filling
8 pieces pineapple chunks (125-150g; cut into 1-inch pieces)
2 tablespoons lemon juice
2 egg yolks
3 tablespoons sugar
2 tablespoons corn starch
< 1/8 teaspoon salt
- Berry Topping
Fresh berries of your choice (ripe blueberries go especially well with the filling)
Sugar (enough to cover all your berries)
- Equipment
4-inch tart tins
Large mixing bowl
Mesh sieve
Pastry cutter (or 2 forks)
Silicone spatula
Rolling pin
Pie weights (dry rice or beans work as well)
Food processor
Small pot
Directions
- Make tart crust (during some of the waiting steps of the crust, you can make the pineapple-lemon curd to save time)
- Pineapple-Lemon Curd Filling
- Blend pineapple pieces and lemon juice in a food processor or blender until smooth
- In a separate bowl, add egg yolks and lightly whisk before adding sugar. Make sure sugar is dissolved, then add the yolk mixture, corn starch, and salt into the food processor. Blend until it is smooth and no chunks remain
- Transfer the mixture to a small pot by scraping and pouring the mixture from the food processor. On medium-low heat, cook the mixture while constantly stirring gently. If you can see the mixture has thickened, immediately turn off the heat and transfer to a separate bowl to cool. The thickening process over the heat can take 4-7 minutes
- Berry Topping
- Place the berries in a large bowl and add enough sugar to get a light coat on all of them. Toss gently until all the berries are shiny (the sugar coating adds a nice sheen to the berries as well as a bit of sweetness to contrast the tangy flavor of the curd)
- Assemble
- When both the tart crusts and the filling have cooled, fill the tart with the curd using a spoon (or a pipe if you are feeling fancy) and decorate with the prepared berries. Do whatever pattern you like! Make sure to store in the refrigerator in an airtight container
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I love desserts that bring in various bright colors! These look awesome!