This blackberry curd tart recipe features fresh blackberries paired with almonds, butter, and sugar for a sweet treat that looks as good as it is to eat.
Preparation Time
45 mins
Cooking Time
60 mins
Total Time
1 hr 45 mins
Calories
256 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
Step 2
Cook 21 ounces blackberries in a large pot over medium heat, until berries pop and release juices, about 10 minutes. Press berries through a fine mesh sieve over a large bowl using the back of a wooden spoon, collecting approximately 1 cup juice. Discard seeds and pulp. Cool, about 30 minutes.
Step 3
Pulse flour, almonds, and ¼ teaspoon salt in the bowl of a food processor until combined and almonds are finely ground. Add in 3 tablespoons butter, maple syrup, and vanilla extract: pulse until mixture is crumbly and resembles wet sand. Press maple mixture into the bottom and sides of the prepared tart 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.
Step 5
Whisk sugar, cornstarch, and ¼ teaspoon salt together in a large heat-safe bowl. Mix in cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth.
Step 6
Bring a pot of water to a low simmer. Place the bowl with blackberry mixture over the pot, never to touch the water. Cook, stirring constantly, until mixture thickens, about 10 minutes. Off heat, stir in 3 tablespoons butter, one piece at a time, ensuring each piece melts before the next addition. Strain custard mixture through a fine-mesh sieve into the prepared crust.
Step 7
Bake in the preheated oven until filling is just set, 20 to 25 minutes. Cool. Top with reserved 1 cup blackberries just before serving.
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
