Durian Tart Recipe

You love it or you hate it.

The smell alone summons emotional reactions from deep appreciation to intense disgust. The edible flesh emits a distinctive odor that has been compared to rotten onions, turpentine, raw sewage, and gym socks. The fruit has even been banished from many hotels and from public transportation in some South East Asian countries.

This is Durian, “King of Fruits.”

Durian Tart Recipe / Chef Chris Colburn
I happen to love Durian and describe the flesh as rich and custard like while being intensely flavored with almonds. The fruit is eaten by itself and also used to flavor a wide variety of both sweet and savory treats.  I like it in this recipe…..

Durian Tart Recipe


200 grams 38% fat cream
120 grams sugar
4 whole eggs, lightly beaten
10 oz milk
200 grams durian flesh
1/2 vanilla bean
1 package frozen puff pastry


Place half the cream, vanilla bean, and sugar in saucepan and heat until sugar dissolves. Remove from heat, add remaining ingredients and mix until incorporated. Strain through fine mesh sieve.

Preheat oven to 375 (190C), grease small muffin cups and line bottom and sides with puff pastry. Fill with durian mixture and bake until pastry is golden brown.

Chill and serve.


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