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Baked goat's curd and lemon tartlets with blackberry and honey ice-cream

Baked goat's curd and lemon tartlets with blackberry and honey ice-cream

“I was very excited to discover Port Willunga’s Star of Greece. The goat’s curd and lemon tartlet was magnificent – what a beautiful combination. I’d love it if Jonathan Kemble would share his recipe.”
Louise Hudson, Balmoral, NSW

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Baked goat's curd and lemon tartlets with blackberry and honey ice-cream

Serves 8
Tartlets
180 gm   goat’s curd
100 ml   pouring cream
2   eggs
55 gm (¼ cup)   caster sugar
1   lemon, finely grated rind and juice only
For dusting:   icing sugar
Blackberry and honey ice-cream
80 ml (1/3 cup)   milk
4   egg yolks
35 gm   caster sugar
30 gm   honey
250 ml (1 cup)   pouring cream
50 gm   blackberries
Shortcrust pastry
75 gm   caster sugar
300 gm   plain flour
150 gm   unsalted butter, coarsely chopped
125 ml (½ cup)   pouring cream
1   egg yolk, whisked


1 For blackberry and honey ice-cream, heat milk in a saucepan and bring almost to the boil. Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk. Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat, add honey, then strain through a fine sieve into a bowl and cool. Add cream and blackberries. Pour into an ice-cream machine and churn according to manufacturer’s instructions. Freeze ice-cream until required. Makes about 800ml.
2 For pastry, combine sugar and flour in a bowl and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Add cream and mix until combined. Turn out onto a lightly floured work surface and knead until smooth. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
3 Preheat oven to 180C. Lightly grease eight 9cm-diameter loose bottomed tart tins. Cut pastry into eight pieces and, working with a piece at a time, keeping remaining pieces in the refrigerator, roll out pastry onto a lightly floured work surface to 5mm-thick. Line a prepared tart tin with pastry, prick base with a fork and return to fridge. Repeat with remaining pastry. Place pastry-lined tart tins on an oven tray, line with baking paper, weight with pastry weights or rice and bake blind for 15 minutes or until lightly golden. Remove paper and bake for another 10 minutes or until pastry is golden and dry. Brush with egg yolk and cook for another minute.
4 Reduce oven temperature to 160C. Combine goat’s curd, cream, eggs, sugar and lemon rind and juice in a jug, then pour into prepared tartlet shells. Bake for 18 minutes or until set. Serve tarts at room temperature, dusted with icing sugar and blackberry and honey ice-cream to the side.


RECIPE Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Yael Grinham

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