Blackberry Curd Tart

Blackberry Curd Tart

Make your surplus of berries into a delicious and beautiful blackberry tart. Be sure to adjust the amount of sugar in the filling according the sweetness of your berries.

Preparation Time
45 mins
Cooking Time
60 mins
Total Time
1 hr 45 mins
Calories
256 Calories

Recipe Instructions

Step 1
Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
Step 3
Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
Step 4
Bake in the preheated oven until the edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
Step 5
Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place the bowl with blackberry mixture over the pot of simmering water, making sure the bowl does not touch the water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove the bowl from the heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust.
Step 6
Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow the tart to cool completely before removing from the pan. Top with additional fresh blackberries just before serving.
Blackberry Curd Tart
Blackberry Curd Tart

Ingredients

  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 3 eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 1 cup fresh blackberries
  • 2 tablespoons maple syrup
  • 1 egg yolk, lightly beaten
  • 21 ounces fresh blackberries
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 0.25 teaspoon salt
  • 0.5 cup white sugar
  • 0.25 teaspoon lemon zest
  • 1.25 cups whole wheat flour
  • 0.75 cup whole raw almonds

Categories

Similar Recipes You May Like

Homemade Blackberry Lemonade

Homemade Blackberry Lemonade

Lemon Curd Poke Cake

Lemon Curd Poke Cake

Mama's Blackberry Cobbler

Mama's Blackberry Cobbler

Venison with Blackberry Wine Sauce

Venison with Blackberry Wine Sauce

Tartar Sauce

Tartar Sauce

Pastiera (Italian Easter Tart)

Pastiera (Italian Easter Tart)

Perfect Lemon Curd

Perfect Lemon Curd

Maple Butter Tarts

Maple Butter Tarts