Curd and Honey Tart

Ingredients

In this Tuscan adaptation, we replace the traditional treacle with honey, which is widely used in Tuscan cuisine. Additionally, we incorporate Tuscan olive oil into the crust, adding a unique flavor profile that complements the curd and honey filling. These adaptations infuse the dish with the essence of Tuscan cuisine while still maintaining the creamy and sweet characteristics of the original Sri Lankan recipe. We alse have the original recipe for Curd and treacle, so you can check it out.

• 1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
• 1/4 cup (60ml) Tuscan olive oil 1/4 cup (60ml) Tuscan olive oil
• 1/4 cup (60g) unsalted butter, cold and cubed 1/4 cup (60g) unsalted butter, cold and cubed
• 2 tablespoons (30g) granulated sugar 2 tablespoons (30g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 cups (480g) curd 2 cups (480g) curd
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the flour, Tuscan olive oil, butter, sugar, and salt. Mix until the mixture resembles coarse crumbs.
3. 3.
   Press the crust mixture into a tart pan, ensuring an even layer on the bottom and sides. Place the crust in the refrigerator for 15 minutes to chill.
4. 4.
   In a separate bowl, whisk together the curd, honey, eggs, and vanilla extract until well combined.
5. 5.
   Pour the curd mixture into the chilled crust.
6. 6.
   Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. 7.
   Remove the tart from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Olive oil — Choose a high-quality Tuscan olive oil for the best flavor in the crust.
• Curd — Use a thick and creamy curd for a luscious filling.

Tips & Tricks

• For a citrusy twist, add the zest of a lemon or orange to the curd filling.
• If you prefer a sweeter tart, drizzle some additional honey on top before serving.
• Serve the tart chilled for a refreshing dessert experience.

Serving advice

Serve the Curd and Honey Tart as a delightful dessert after a Tuscan-inspired meal. It pairs well with a dollop of whipped cream or a sprinkle of powdered sugar on top.

Presentation advice

Garnish the tart with a few fresh berries or a sprig of mint to add a pop of color and freshness to the presentation.