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Curd Tart with Rose Petal Cream and Redcurrants

Crisp almond pastry filled with lemon curd cheese and currants, topped with rosewater and redcurrant cream.

BakingVegetarianDessertFruitPastry
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
71.6g
per serving
286.4 g total
Fat
78.1g
per serving
312.5 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
35
g
Icing Sugar
75
g
Caster Sugar
1
tbsp
Icing Sugar
to dust
Dairy
100
g
Unsalted Butter
cut into cubes, plus extra for greasing
2
piece
Free-Range Eggs
medium, beaten
175
g
Curd Cheese
chopped into small cubes
2
piece
Free-Range Eggs
large
300
ml
Double Cream
softly whipped
100
g
Plain Yoghurt
Fruits
60
g
Currants
soaked in China rose tea overnight
0.5
piece
Lemon
zest and juice
1
punnet
Redcurrants
stalks removed
GrainsCereals
175
g
Plain Flour
plus extra for dusting
NutsSeeds
25
g
Ground Almonds
Other
2
tsp
Rosewater

Method

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