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Sea Buckthorn tart

While this showstopping tart looks complicated its actually quite simple to make. A crumbly, vanilla scented tart crust, fragrant sea buckthorn curd, and a toasty swirly Swiss meringue make this a tart your friends and family will rave about!
Course: Dessert
Keyword: Pastry, Tart

Ingredients

Tart Dough:

  • 166 g AP flour
  • 104 g almond flour
  • 44 g powdered sugar
  • 5 g vanilla sugar*
  • 2 g salt
  • 1 g baking powder
  • 75 g butter
  • 10 g milk
  • 1 ea egg

Sea Buckthorn Curd:

  • 75 g SBT juice or passion fruit juice
  • 50 g lemon juice
  • 130 g sugar
  • 3 ea eggs
  • 3 g gelatin I use sheets
  • 225 g butter

Swiss Meringue:

  • 100 g sugar
  • 60 g egg white
  • 15 g lemon juice

Instructions

Tart Dough:

  • Add all your dries and the butter to the bowl of your stand mixer.
  • Mix until sandy.
  • Add the egg and the milk.
  • Mix until crumbly
  • Knead by hand until a dough forms
  • Wrap in plastic and let chill at least one hour.
  • Roll out and line your tart shell
  • Prick with a fork and freeze for at least 30 minutes
  • Bake at 150C/300F until golden brown (depending on your oven and the thickness of the dough this will take between 15-30 minutes)
  • Once baked. Let cool completely.
  • *you can substitute vanilla extract for vanilla sugar, but add the extract to the milk/egg, don’t add it to the dries

Seabuckthorn Curd:

  • Take juice, sugar, eggs to 83C/181F.
  • Once at temperature immediately pull off the heat and stir in the gelatin
  • Strain immediately.
  • Put plastic on contact and let sit until between 45-50C/113-122F
  • Stir whisking in the butter about a tablespoon at a time
  • Once all the butter is in and there are no lumps pour the curd into the pre baked tart shell.
  • Let chill in the fridge for at least 3 hours but preferably overnight.

Swiss Meringue:

  • Add all ingredients to the VERY clean bowl of your stand mixer.
  • Place over a pout of simmering water and start whisking immediately.
  • Whisk until all the sugar has dissolved, text this by dipping your fingers in the mix and rubbing them together, if you can feel sugar granules, keep cookin’.
  • As soon as the sugar is dissolved pop the bowl into the stand mixer and start whipping on high speed.
  • Whip until the meringue holds a stiff peak.
  • Spread the meringue over the top of your chilled tart.
  • Turn on the grill function of you oven and set it to the highest temperature.
  • Place an oven rack in the top third of the oven.
  • “Grill” your tart until the meringue is toasted, this took about a minute in my oven.
  • Grate some lime zest over your tart and enjoy!

Video

Notes

*you can substitute vanilla extract for vanilla sugar, but add the extract to the milk/egg, don’t add it to the dries