Strawberry curd tarts

Try your hand at this sweet and delightful treat!

To make strawberry curd, hull and halve 1½ 250g strawberry punnets and place into the bowl of a food processor. Reserve remaining whole strawberries to garnish tarts. Process strawberries until pureed. Strain through a fine sieve. Discard pulp. Place 3 egg yolks, 1 egg and ½ cup sugar into a saucepan. Add 2/ cup strawberry

3 juice and 2 tbsp lemon juice. Whisk over medium-low heat 2-3 mins until sugar has dissolved and mixture begins to thicken. Reduce heat to low.

Gradually add 125g butter (chilled (chilled, diced), 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all butter added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl. Cover curd surface with plastic wrap to prevent it from forming a skin. Cool to room temperature, then refrigerate until cold. Spoon curd into shop-bought tart cases and top with whipped cream. Garnish with sliced strawberries and enjoy! For more recipe inspiration head to australianeggs.org.au