• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Dessert > Fresh Peach Curd Tart with Basil Sugar Whipped Cream

    Fresh Peach Curd Tart with Basil Sugar Whipped Cream

    Published: Sep 16, 2017 · Modified: Jul 19, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Fresh peach curd tart recipe with basil sugar whipped cream.

    Citrus curds are simple and straightforward to make. You just need some sugar, a lot of egg yolks and the desire to present an impressive creamy dessert. This Fresh Peach Curd was a perfect pairing for some Basil Sugar Whipped Cream.

    Fresh peach curd tart recipe with basil sugar whipped cream.

    Curds. Creamy, zesty, buttery, not too sweet. A perfect dessert in my books. It doesn’t have to be fancy, but that beautiful, luscious, custard-like filling certainly would welcome any decadent topping idea that you can come up with.

    But what exactly is a curd? It’s a custard of sorts, one that’s stirred, it doesn’t have any cream or milk, it contains a sugar, butter and lots of egg yolks. And it’s absolutely special.

    Peach Curd Tart Recipe with Basil Sugar Whipped Cream

    Curds have been made famous by lemons, but I decided to substitute and use some of my Colorado Western Slope Peaches.

    For this peach curd, I kept it pretty simple. A homemade Pate Brisee pasty crust filled with a simple curd of pureed fresh peaches, butter and a little lemon zest. Basil and peach are great partners, so I topped the tart with basil sugar whipped cream.

    Using a tart pan instead of a pie pan makes this elegant in appearance.  Out of the blue, I’ve become obsessed with everything about tarts. Savory or sweet, their charm, their shape and the thinner structure than what a pie dish offers has me smitten. Don’t own a tart pan I’ve included an affiliate link for your convenience. I’m a member of the Amazon Affiliate Program. If you purchase this tart pan through this link, I receive a small commission at no extra charge to you.

    Chef’s Tip: Once the butter is incorporated, always strain curd. This will give you a perfectly creamy smooth texture.

    More Fruit Tart Recipes

    • Lemon Tart Recipe with Sour Cream Celebrate citrus and fall in love with the combination of lemon and sour cream.
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling This is easy to make and a perfect dessert for fresh strawberry season.
    • French Pear Tart Bourdaloue French Pear Tart with apricot rum glaze for a finishing touch of color and pure delightful flavor. Impress with this beautiful dessert.

    And if you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of sweet treat recipes. Including the most popular dessert recipe on my site for Cherry Delight, Cream Cheese Cherry Dessert.

    Beautifully delicious in all of its simplicity, let’s take a look:

    Peach Curd Tart Recipe with Basil Sugar Whipped Cream

    Peach Curd Tart with Basil Sugar Whipped Cream

    A silky curd made from fresh peaches and topped with a Basil Sugar flavored fresh whipped cream.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 1 hour
    Cook Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6
    Calories: 616kcal
    Author: Lea Ann Brown

    Ingredients

    • 5.25 ounces Unsalted Butter
    • 4.5 ounces Sugar
    • 4.5 ounces Peaches peeled, pitted and pureed
    • Zest from 1/2 of a lemon
    • 4.5 ounces Egg Yolks
    • 1 Pie Crust
    • 8 ounces Whipping Cream
    • 1/4 cup Confectioner’s Sugar
    • 4-5 leaves fresh basil
    Prevent your screen from going dark

    Instructions

    • Gather all ingredients and equipment. Using a kitchen scale, scale all ingredients.
    • Combine 1/2 of the butter and half of the sugar, pureed peaches and lemon zest and bring to a boil, stirring gently.
    • Whisk yolks with the remaining sugar. Temper 1/3 of the hot mixture into the yolks and sugar mixture, while whisking.  Then add this mixture back into the saucepan.
    • Continue cooking, stirring constantly with the whisk, until mixture comes to a boil. Whisk in the remaining butter.
    • Strain the thickened curd into a bowl using a fine mesh sieve. Place plastic wrap on top of the curd and refrigerate.
    • Preheat oven to 400 degrees. Place the pie crust into a 9 inch tart pan. Dock the dough with a fork. At this point you’re going to blind bake the crust. Place parchment paper over the dough and fill the parchment paper with dried beans. (This will keep the pie crust from bubbling up) Bake for 15 minutes. Remove parchment and beans, lower heat to 350 and bake a few more minutes, or until pie crust is just turning golden.
    • Remove from oven and let cool.
    • In the meantime make the whipped cream. In a mixer beat the cream on high until it thickens into whipped cream.  In a food processor, mix the confectioner’s sugar and the fresh basil. Add the sugar mixture to the whipped cream and mix on low until blended. Taste and adjust flavors. Refrigerate until ready to use.
    • With a spatula spread the peach curd onto the tart. Garnish with fresh peach slices and a dollop of the Basil Sugar Whipped Cream.

    Nutrition

    Calories: 616kcal | Carbohydrates: 44g | Protein: 6g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 336mg | Sodium: 144mg | Potassium: 125mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1569IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Peach Curd Tart with Basil Sugar Whipped Cream … It’s what’s for Dessert

    More Dessert and Baking Recipes

    • Easy Pineapple Cake With Cream Cheese Frosting
    • Homemade Peach Ice Cream Custard Style
    • Vanilla Roasted Peaches With Mascarpone Cheese
    • Homemade Banana Ice Cream

    Reader Interactions

    Comments

    1. MorganH says

      September 15, 2020 at 8:26 am

      5 stars
      I made just the peach curd part of the recipe twice now and it’s delicious! We’ve been putting it on and in anything we can think of (yogurt, angel food cake, blueberries, toast, etc). I’ve made lemon curd before to varying successes, but this recipe was so easy and came out perfectly creamy and smooth – no egg chunks!

      Reply
    2. Rachel says

      August 12, 2020 at 7:41 pm

      Hi! Does the curd set reasonably solid? Like will it keep its form if I cut a slice?

      Reply
    3. Jo Ann says

      April 26, 2020 at 11:12 am

      5 stars
      Sounds really good and I intend on making – I love fresh peaches. But 4.5 ounces of fresh peaches and when do you add them. Thanks.

      Reply
    4. Carol Grape says

      September 14, 2019 at 4:51 pm

      5 stars
      I wasn’t up for making a tart to take to a dinner party so decided to make this basil whipped cream paired with grilled peaches. ?

      Reply
    5. Michele @ Bacon Fatte says

      September 22, 2017 at 11:42 pm

      I’m with you – I love pretty tarts! This peach curd (PEACH CURD…YUM!) tart is calling my name, and that basil sugar whipped cream is just the perfect thing to top such a lovely dessert!

      Reply
    6. Lynn Elliott Vining says

      September 21, 2017 at 12:29 pm

      Peach Curd sounds delicious and that whipped cream sounds intriguing!

      Reply
    7. Larry says

      September 17, 2017 at 11:38 am

      The finished tart and the crust both sound very good and I love learning from your cooking school. We have to try your crust recipe as I was spoiled as a child – my mom made outstanding pie crusts.

      Reply
    8. Rocky Mountain Woman says

      September 17, 2017 at 11:23 am

      5 stars
      That is so beautiful! I need to try this before the peaches are all gone!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Taco recipes

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 7
    197 shares
    197 shares