Chef's Recipes

Goat’s curd tartlets with strawberries

Australian Gourmet Traveller recipe for goat’s curd tartlets with strawberries by Martin Boetz.

By Martin Boetz
  • 45 mins preparation
  • 30 mins cooking plus resting, firming, cooling
  • Serves 8
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Goat’s curd tartlets with strawberries


  • 110 gm caster sugar (½ cup)
  • 40 ml liqueur, such as Cointreau or framboise
  • 375 gm strawberries, hulled, cut into wedges
Sweet pastry
  • 230 gm unsalted butter, softened
  • 150 gm pure icing sugar
  • Scraped seeds of 1 vanilla bean
  • 2 eggs
  • 250 gm plain flour (1 cups)
Goat’s curd crème pâtissière
  • 200 ml free-range goat’s milk (see note)
  • 100 ml pouring cream
  • 1 vanilla bean, split and seeds scraped
  • 4 egg yolks
  • 140 gm caster sugar
  • 30 gm plain flour
  • 200 gm goat’s curd
  • Finely grated rind of 1 lemon


  • 1
    For sweet pastry, process butter, icing sugar and vanilla in a food processor or Kitchenaid until pale, add eggs one at a time, processing after each addition, then process to combine. Add flour and pulse to just combine, turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 2
    For goat’s curd crème pâtissière, warm milk, cream and vanilla in a saucepan over medium-high heat (do not bring to the boil). Whisk yolks and sugar in a bowl until pale, then whisk in flour. While stirring, slowly pour in warmed milk. Strain through a sieve back into pan and whisk continuously over low-medium heat until thickened (4-5 minutes; do not boil). Transfer to a bowl, cover closely with a round of baking paper and refrigerate until firm (1-2 hours). Just before serving, whisk in goat’s curd and lemon rind until smooth.
  • 3
    Preheat oven to 180C. Roll out pastry to 5mm-thick between 2 pieces of baking paper and line sixteen 5cm-diameter loose-bottomed tart tins lightly brushed with butter. Trim edges and refrigerate for 10 minutes to rest, then blind-bake until edges are light golden (12-14 minutes). Remove paper and weights and bake until bases are light golden. Set aside to cool, then remove tart cases from tins and set aside.
  • 4
    Meanwhile, place sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (1-2 minutes). Add liqueur and set aside to cool.
  • 5
    To serve, spoon or pipe goat’s curd crème pâtissière into tart cases, top with strawberries, drizzle with a little syrup and serve.


Note Goat's milk is available from select health-food shops.
Drink Suggestion: Sweet late-harvest riesling. Drink suggestion by Max Allen