Fresh Peach Curd Tart With Basil Sugar Whipped Cream Recipe

I absolutely love this recipe because it combines the sweetness of ripe peaches with the aromatic freshness of basil, creating a flavor explosion that’s both unique and utterly delicious. Plus, the process of making this tart is super therapeutic, and it’s so satisfying to see how the creamy peach curd and fluffy basil-infused whipped cream come together to create a dessert masterpiece that dazzles at any gathering.

The combinations of flavors in this Fresh Peach Curd Tart with Basil Sugar Whipped Cream enchant me. The tart crust, made with 1 1/4 cups of all-purpose flour and 1/4 cup of granulated sugar, is downright buttery.

The peach curd, which uses ripe peaches and 3 large egg yolks, is summer’s essence captured in dessert form. My favorite part, though, is the basil sugar whipped cream.

Its herbal notes really balance the sweetness of the other components.

Ingredients

Flour that serves multiple purposes: Gives structure through carbs; essential in a stable crust.

Sugar that has been granulated: Sweetness is added and is a key element for flavors to be caramelized in each bite.

Butter that is not salted: Provides deep flavor and an upscale texture that means any crust made with it is likely to be flaky and tender.

Yolks of Eggs: Intensify taste, supply protein; essential for thickening and binding.

Peaches: Provide sweetness and vitamins; they are wonderfully juicy and rich in fiber.

Juice from Lemons: Provides a punch of bright acidity and counterbalances the sugar in sweet peaches.

Thick Cream: Provides a rich, creamy texture; forms the base for whipped topping.

Basil: Infuses aromatic herbal notes; creates unique basil sugar blend.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 4 large ripe peaches, peeled and pitted
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice
• 3 tablespoons unsalted butter, cubed
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/3 cup fresh basil leaves

Instructions

1. Prepare the Tart Crust:
A food processor is used to mix together 1 1/4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. To this mixture, 1/2 cup of cold, cubed unsalted butter is added, and the processor is pulsed until the mixture resembles coarse crumbs. Then, 1 large egg yolk and 2 tablespoons of ice water are added, and the mixture is processed until it comes together as a dough. This dough is shaped into a disk, wrapped in plastic wrap, and refrigerated for 30 minutes.

2. Preheat the Oven:
Set the oven temperature to 350°F (175°C). On a surface dusted with flour, roll out the chilled dough to an even thickness. Use the rolled-out dough to line a tart pan. With a fork, poke holes all over the bottom of the tart shell. Cover the dough with a layer of parchment paper, then fill the lined shell with pie weights. Put the pan in the oven and bake for 15 minutes. Remove the pan from the oven, take out the weights, and parchment, and put the pan back in the oven for another 10 minutes or until the shell is a deep golden color.

3. Make the Peach Curd:
In a blender, purée 4 large, peeled, and pitted ripe peaches until smooth. In a medium saucepan, combine the peach purée, 1/2 cup sugar, 3 egg yolks, 2 teaspoons cornstarch, and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and just begins to bubble, about 10 minutes.

4. Finish the Curd:
Take the peach curd off the heat and whisk in three tablespoons of unsalted butter, cut into cubes, until smooth. Strain the curd through a fine sieve into a bowl to get rid of any solids. Cover the bowl with plastic wrap, letting it touch the surface of the curd, and chill in the refrigerator for at least 1 hour.

5. Prepare Basil Sugar:
In a food processor, blend 1/3 cup of fresh basil leaves with 3 tablespoons of powdered sugar until you get a fine chop of the herbs and a nice aromatic kick from the sugar.

6. Make Whipped Cream:
In a big bowl, whip 1 cup of heavy cream with 1/2 of the basil sugar until the mixture takes on the appearance of soft peaks.

7. Assemble the Tart:
Once the tart shell is cool and the peach curd has chilled, pour the curd into the crust, spreading it evenly.

8. Top with Whipped Cream:
Spoon or pipe the whipped cream of basil sugar and crème fraîche over the peach curd layer and smooth it out with a spatula.

9. Chill the Tart:
After assembling the tart, set it in the refrigerator for no less than 1 hour before slicing.

10. Garnish and Serve:
Prior to serving, decorate with several uncut basil leaves and a very light dusting of the last of the basil sugar. Serve well chilled.

Equipment Needed

1. Food processor
2. Plastic wrap
3. Oven
4. Rolling pin
5. Flour-dusted surface
6. Tart pan
7. Fork
8. Parchment paper
9. Pie weights
10. Blender
11. Medium saucepan
12. Wooden spoon
13. Whisk
14. Fine sieve
15. Large bowl
16. Spatula
17. Refrigerator
18. Serving plate

FAQ

• Can I use frozen peaches instead of fresh ones?Frozen peaches work well; just be sure to thaw and drain them thoroughly so that you’re not adding a load of extra moisture to the curd.
• How far in advance can I make the tart crust?The tart crust can be made two days in advance. It should be refrigerated until you are ready to fill it.
• Is there a substitute for basil in the whipped cream?If you lack basil, then mint or lemon balm can be a refreshing substitute, providing a different flavor profile.
• What if my peach curd is too runny?If the curd is too runny, cook it a bit longer on low heat, stirring until it thickens. It will also firm up as it cools, so remember that if it just seems to be too soft when you first remove it from the heat.
• Can I use a store-bought tart shell?Absolutely, a pre-made tart shell from the store can indeed cut down on time and works very nicely with the peach curd. Just be sure to follow along with the package instructions for pre-baking if the tart shell calls for such a step.
• How do I prevent the whipped cream from wilting?Make sure the cream is cold before whipping and add a stabilizer like 1 tablespoon of cornstarch if you need the whipped cream to hold up longer.
• What’s the best way to peel peaches?To effectively blanch them, score a small ‘X’ on the bottom, then boil for 30 seconds, and transfer to ice water. The skin should easily peel off.

Substitutions and Variations

1 1/4 cups all-purpose flour: Substitute with 1 cup whole wheat flour for a nuttier flavor, or use 1 1/4 cups of a gluten-free flour blend to make this recipe free of gluten.
1/2 cup cold, cubed unsalted butter: Replace with 1/2 cup coconut oil, chilled and solid, for a dairy-free crust.
1 tablespoon lemon juice: If lemon juice is not available, use 1 tablespoon lime juice or white vinegar.
3 tablespoons powdered sugar: Replace with 3 tablespoons honey or agave syrup. The texture may vary slightly.
1/3 cup fresh mint leaves: Replace with 1/3 cup fresh basil leaves to give a different flavor twist to the whipped cream.

Pro Tips

1. Ensure your butter is very cold when adding it to the flour mixture for the tart crust. This will help achieve a flaky texture, which is essential for a good tart base.

2. To prevent the dough from sticking when rolling it out, lightly flour both the work surface and the rolling pin. This will facilitate easier handling and a more uniform crust.

3. When making the peach curd, keep the heat to medium and stir constantly. This helps prevent the eggs from scrambling and ensures a smooth, thick curd.

4. To enhance the flavor of the peach curd, consider adding a pinch of salt. It can help balance the sweetness and amplify the flavor of the peaches.

5. For the whipped cream, chill the mixing bowl and beaters in the freezer for about 10 minutes before whipping. This will help the cream whip faster and achieve a better consistency.