This gorgeous orange pichuberry tart is made with a shortbread cookie crust and a pichuberry curd. It’s topped with pipped whipped cream and slices perfectly!
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Mojo Tree Farms, but all my opinions are my own.
Are you wondering what a pichuberry is? Let me tell you a little about it. They refer to it as a superfruit and are native to the highlands of Peru. Why is it a superfruit? Let’s make a list.
- Pichuberries are a good source of vitamin E, vitamin A, vitamin P, as well as the B-complex vitamins B1, B6, and B12.
- By eating only 3 ounces of this power fruit, you’ll meet 37 percent of your daily required vitamin A, 13 percent of your required niacin, 18 percent of your recommended vitamin C, and 39 percent of your vitamin D requirement. (Percent daily values are based on a 2,000-calorie diet.)
- Pichuberries have a high content of phenolic compounds, which are a natural antioxidant.
They have a thin papery wrapper similar to what the tomatillo has. In the grocery stores, it will come with the wrapper removed and in a carton. As you walk by them, they’ll just look like a deep yellow cherry tomato. They may be marked is pichuberries or cape gooseberries.
The kind of pichuberry I used today was found in the freezer section of my Walmart though. I bought the pichuberry puree. Each bag comes with four packs of puree. A quick note, you’ll need 5 packs of puree so buy two bags!
The puree is sweet with a tart after-taste. I’ve read where people describe it as a cross between a blueberry and a tomato. One thing is for sure though, when it’s made into a curd it totally reminds me of a cantaloupe flavor. Maybe my taste buds are off or the color is throwing me for a loop, but I swear I thought this tart tasted like cantaloupe.
My hubby is testing out the keto diet, so he didn’t take part of trying the tart with me. Booooo!
If you’ve been around for awhile, you know I love making fruity curds with puree. My grapefruit curd has gone over really well. I’ve had people who don’t even like grapefruit tell me that they love this curd. A couple more of my favorites are a raspberry lime curd and strawberry lemon curd. They could all be swapped out for the pichuberry curd and vice versa.
Seriously. This pichuberry puree is so versatile. You can use it the same way you would use any other berry.
- 6 egg yolks
- 1 1/4 cup granulated sugar
- 1/4 tsp. salt
- 1/4 cup cornstarch
- 2 cups 5 packs pichuberry puree
- 3 T. butter cold
- 1 cup heavy cream
- 2 T. powdered sugar
- Preheat oven to 350 degrees.
- In a large mixing bowl, add in the butter, powdered sugar, and granulated sugar. Using a hand mixer, beat on medium until combined.
- Add in the vanilla extract and egg yolk. Beat until incorporated. Scrape down the sides.
- Add in the flour and salt. Mix until the flour is mixed into the wet ingredients and a ball of dough forms.
- Press the dough into a non-stick 9-inch tart pan. Press it evenly into the bottom and sides of the pan. I don't recommend using a ceramic dish like mine in the photos, it's almost impossible to get slices out of it.
- Place into the oven and bake for about 25 minutes until the edges are golden brown and the center is slightly puffy.
- Remove from the oven. Using a spoon, press the dough down in the bottom of the pan and up on the sides. You can also cover the inside with tin foil and weigh it down with dried beans or standard pie crust weights.
- Let cool and begin working on the curd.
- In two bowls, divide the egg whites and yolks. Set aside the egg whites from another recipe.
- In a medium saucepan, add in the sugar, salt, and cornstarch. Whisk until combined.
- Add in the pichuberry puree and whisk until incorporated into the sugar mixture. Place saucepan over medium heat and let it come up to a boil. Whisking occasionally.
- Once it comes up to a boil, let it boil for 2 minutes. Whisk constantly to avoid burning.
- Pour about 1/2 cup of the sugar and puree mixture into the egg yolks and immediately beginning whisking. You want to whisk immediately to avoid cooking the yolks. This is tempering the yolks.
- Add the tempered yolks into the saucepan with the remaining sugar and puree mixture and whisk until incorporated.
- Let the pichuberry curd come up to a boil and boil for about 5 minutes until thickened. Be sure to whisk pretty constantly to avoid burning.
- Remove from the heat and add the cold butter. Whisk until the butter is melted and well combined.
- Strain the mixture to get out any cooked bits of egg. I strained mine straight into the cooled tart crust. Tap the pan to smooth out the curd.
- Immediately place the tart in the fridge to cool down and set up.
- Before serving, add the whipped cream on top.
- Place the heavy cream and powdered sugar in a large mixing bowl. Using a hand mixer, beat until stiff peaks form.
- Add the whipped cream into a piping bag fitted with a 1M tip. Pipe different size stars on top of the tart.
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