Tomatillo Curd Tart

Most people think that a tomatillo is a relative of the tomato, but it is actually in the same family as a gooseberry and has a super tart flavor. Because of it's sourness, and propensity towards pie filling running in it's family, I thought tomatillos might make an interesting sweet treat. Interesting was indeed the first adjective one might use to describe this tart. Tomatillos have a nice sour flavor, but also an underlying mustiness that was definitely in the forefront as I ate this. That doesn't mean it was bad, I didn't have a problem eating a whole big piece with a pile of whipped cream on top.
Tomatillos are a favorite fruit of mine. I'm staying with my friend john who happens to have a juicer and it made this whole process easier. I blind baked the tart shell because the filling gets cooked on the stovetop.  Yes I understand that there is an odd assortment of products on the counter. I strained it just incase any scrambled eggs formed while cooking. After the tart set, it was a beautiful light green.
You may notice mine wasn't set quite enough in the photos. That's cause I actually used like 1/2 cup extra tomatillo juice but shouldn't have. This recipe should fix that issue.

I adapted Ina Gartens lemon curd recipe into this tomatillo curd.

This is the tart crust I used.

Tomatillo Curd Tart

  • 1 Cup Tomatillo Juice (probably about 15 tomatoillos juiced)
  • 1 Lime (juiced)
  • 2 Cups Sugar
  • 2 Sticks Butter
  • 8 Eggs
  • 1/4 Teaspoon Salt

Instructions

  1. Cream the butter and sugar in a mixer and slowly add the eggs one at a time. Add the tomatillo juice, lime juice, and salt and mix to combine. On medium low, heat the mixture stirring often for about 10 minutes to slowly reach 175. When the mixture hits that temperature, it will thicken. Strain into the blind baked tart crust and allow to cool in the fridge to set.