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Golden Ground Cherry Tart

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4 from 33 reviews

This Ground Cherry Curd Tart features a buttery, tender sable crust filled with vibrant and tangy ground cherry curd. The tart crust is blind baked to perfection before being filled and baked again briefly, resulting in a delightful dessert that’s both refreshing and rich, perfect for showcasing seasonal ground cherries or any citrus curd.

Ingredients

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Tart Dough

  • 80 g powdered sugar
  • 9 tbsp unsalted butter, softened
  • 1 egg
  • 185 g all-purpose flour
  • 47 g corn starch
  • 1 pinch salt

Filling

  • 1 batch ground cherry curd (see https://thebotanistbaker.com/groundcherry-curd/ for recipe)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
  2. Make the Dough: In a mixing bowl, beat the softened butter together with powdered sugar until creamy and smooth. Add the egg and mix until fully combined. Then, add the all-purpose flour, corn starch, and salt, mixing just until the dough comes together. Avoid overmixing to ensure a tender crust.
  3. Roll Out Dough and Chill: Transfer the dough onto a sheet of parchment paper. Place another piece of parchment on top and roll out the dough to about 1/8 inch (3 mm) thickness. Freeze the rolled dough for 15 minutes or refrigerate for 1 hour to firm up.
  4. Fit Dough into Tart Pan: Remove the top parchment and carefully place the dough with the bottom parchment into an 8-inch tart pan with a removable bottom (or a pie plate). Press the dough evenly into the pan and refreeze for 10 minutes to keep its shape during baking.
  5. Blind Bake the Crust: Cover the dough with a piece of parchment paper; folding or crumpling the paper first can help it fit better. Fill the tart shell with baking weights, dry beans, or rice to prevent shrinkage or sinking. Bake at 350°F (175°C) for 15 to 20 minutes.
  6. Cool the Crust: Remove baking weights and parchment paper and allow the tart crust to cool slightly.
  7. Fill and Bake Tart: Pour one batch of hot ground cherry curd into the cooled tart shell, spreading evenly. Return the tart to the oven and bake an additional 10 minutes at 350°F (175°C) to set the curd.
  8. Chill and Serve: Allow the tart to sit at room temperature until cooled completely, then refrigerate for at least 2 hours to set fully. Decorate with fresh fruit or a dusting of powdered sugar before serving.

Notes

  • Adapted from Dominique Ansel’s Vanilla Sable Tart recipe.
  • For best results, use a removable-bottom tart pan to ease removal after baking.
  • Blind baking with weights is important to prevent the crust from shrinking.
  • The ground cherry curd can be substituted with lemon curd or other citrus curds if desired.
  • Chilling the dough at multiple stages helps maintain its structure and texture.

Find it online: https://yumfoodusa.com/golden-ground-cherry-tart/