Sea Buckthorn Purée Curd Tart

Use Boiron Sea Buckthorn Purée (1kg) to make this recipe. Sea buckthorn purée makes an intensely sharp curd that works best in a thin layer. A crisp pastry case and butter-rich finish balance the acidity without hiding the fruit's distinctive flavour.

At a glance

• Yield: 10
• Preparation: 25 minutes
• Cooking: 20 minutes
• Chilling or freezing: 3 hours

Boiron Sea Buckthorn Purée (1kg)

£22.41

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Ingredients

• 180g sea buckthorn purée, thawed
• 170g caster sugar
• 3 large eggs
• 3 large egg yolks
• 140g unsalted butter, cubed
• 1 pinch fine sea salt
• 1 baked 23cm sweet pastry case

Method

1. Whisk the purée, sugar, eggs, yolks and salt in a heatproof bowl.
2. Set over barely simmering water and stir constantly until the curd thickens enough to coat a spatula.
3. Remove from the heat and cool for two minutes. Blend in the butter a few cubes at a time until glossy.
4. Strain into the pastry case, level the surface and chill for at least three hours.
5. Slice with a hot, dry knife.

Why this recipe works

Indirect heat protects the eggs from scrambling in a highly acidic base. Butter rounds the sharpness and creates an emulsion that sets cleanly when chilled.

Practical tips and variations

• Taste the purée before cooking and adjust sugar in small amounts.
• Do not let the bowl touch the simmering water.
• Keep the filling layer shallow so the tart remains balanced.

Serving and storage

Cover and refrigerate for up to three days. The pastry is crispest on the first day.

Frequently asked questions

What does sea buckthorn taste like?

It is distinctly tart and aromatic, with citrus-like and tropical notes.

Why did my curd split?

It may have overheated or the butter may have been added too quickly. Blend briefly while warm to restore it.

Can I use the curd without pastry?

Yes. Spoon it into yoghurt, serve with scones or use a thin layer in a cake.