Pichuberry Tart

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.

overhead shot of a pichuberry tart in a white tart pan with a stack of white plates.

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.

brownie mix cookies
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    • 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.

photo shot at 90 degree angle of pichuberry berry in a white tart with a blue fabric

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!

Pichuberry puree bag in focus with eggs, flour, and the pichuberry tart around the bag.

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!

slice of pichuberry tart on a small white plate shot overhead with a light blue fabric under the plate

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.

slice of pichuberry tart on a small white plate shot from the side with a light blue fabric under the plate

 I thought I would get fancy with my whipped cream. I didn't turn out just as I expected, but I like it a lot. I used a 1M piping tip and variations of pressure for all of the stars. Smaller stars take very little pressure and the larger ones take a little more pressure and the pulling up motion as well.
A pichuberry tart with whipped cream on top.

Pichuberry Tart

This beautiful orange pichuberry tart has a buttery shortbread cookie crust. It's topped with a homemade curd made with pichuberry puree and loads of eggs. Top with some whipped cream and serve!
5 from 1 vote
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9 inch tart
Calories 502 kcal


Shortbread Crust

  • ¾ cup (1 ½ sticks) butter room temperature
  • ¾ cup powdered sugar
  • 2 T. granulated sugar
  • 2 tsp. vanilla extract
  • 1 egg yolk
  • 1 ¼ cups all-purpose flour

Pichuberry Curd

  • 6 egg yolks
  • 1 ¼ cup granulated sugar
  • ¼ tsp. salt
  • ¼ cup cornstarch
  • 2 cups 5 packs pichuberry puree
  • 3 T. butter cold

Whipped Cream

  • 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 ½ 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.

Whipped Cream

  • 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. 


Calories: 502kcalCarbohydrates: 56gProtein: 4gFat: 29gSaturated Fat: 17gCholesterol: 229mgSodium: 208mgPotassium: 56mgSugar: 38gVitamin A: 1070IUVitamin C: 0.2mgCalcium: 42mgIron: 1.2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Check to see if Pichuberry Puree is available at your local Walmart store  or at Walmart Grocery!

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