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Curd Tart

A creamy and indulgent Curd Tart with a biscuit base, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: General
Calories: 320
Ingredients Method Notes

Ingredients
  

For the biscuit base
  • 200 grams Maria biscuits Can be substituted with Digestives or graham crackers.
  • 100 grams melted butter
For the filling
  • 1 liter whole milk Low-fat milk can be used but affects creaminess.
  • 200 ml whipping cream
  • 150 grams sugar
  • 2 sachets cuajada powder Can be replaced with gelatin or cornstarch.
  • 250 ml cold milk Used to dissolve cuajada powder.
  • 1 teaspoon vanilla extract Optional.
  • to taste liquid caramel, honey, or jam For decorating.

Method
 

Preparation of Biscuit Base
  1. Crush 200 grams of Maria biscuits into fine crumbs and mix with 100 grams of melted butter.
  2. Press the mixture firmly into the bottom of a springform pan.
  3. Refrigerate the base for at least 30 minutes to firm up.
Making the Filling
  1. In a saucepan, combine 750 ml of whole milk, 200 ml of whipping cream, and 150 grams of sugar.
  2. Heat gently, stirring until the sugar dissolves.
  3. In a separate bowl, dissolve 2 sachets of cuajada powder in 250 ml of cold milk.
  4. When the milk mixture reaches a simmer, add the cuajada mixture while stirring continuously.
  5. When it thickens, add optional vanilla extract and remove from heat.
  6. Allow the filling to cool slightly before pouring it over the biscuit base.
Final Steps
  1. Cover the tart and refrigerate for at least 4 hours, preferably overnight.
  2. Once set, remove from the springform pan and decorate with liquid caramel, honey, or jam.

Notes

Store the Curd Tart wrapped tightly in the refrigerator for 3 to 4 days. Consider adding zest and juice of lemons or limes for a citrus twist.