BLACKBERRY CURD TART
Have a surplus of blackberries? Why not make them into a delicious and beautiful tart? Make sure to adjust the amount of sugar in the filling according to how sweet your berries are--if they're a bit tart, try 2/3 cup sugar instead of a 1/2 cup.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h15m
Yield 10
Number Of Ingredients 16
Steps:
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- 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.
- Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
- Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from 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.
- Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 34.6 g, Cholesterol 94.6 mg, Fat 14.9 g, Fiber 6.8 g, Protein 7.6 g, SaturatedFat 5.5 g, Sodium 141.2 mg, Sugar 16.6 g
BLACKBERRY CURD TART
I found this in a Cooking Light magazine. It says it only has 46.6 carbs and 2.5 g fiber. it tastes heavenly and I need all the fiber I can get...lol. But it is worth making. Sometimes,. I use marion berries since I live in Oregon and they are really good in it too. It is a little time conseuming but so worth it. The total time from start to finish is 3 hours 34 minutes.
Provided by OceanLuvinGranny
Categories Dessert
Time 4h25m
Yield 1 tart, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350.
- Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
- Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
- Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
- Bake at 350 for 30 minutes.
- While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
- Wipe pan clean and return to pan.
- Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
- Cook for 1 minute, stirring constantly.
- Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
- Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
- Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
- Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
- Cook without stirring until a candy thermometer regiusters 250 degrees.
- Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
- Pre heat broiler.
- Spoon curd over crust.
- Top with meringue.
- Broil 2 minutes or until golden brown.
Nutrition Facts : Calories 341.7, Fat 12.3, SaturatedFat 6.3, Cholesterol 61.3, Sodium 199.7, Carbohydrate 55.7, Fiber 3, Sugar 41.4, Protein 4.4
BLUEBERRY CURD TART RECIPE BY TASTY
Here's what you need: walnut, all-purpose flour, powdered sugar, cinnamon, salt, unsalted butter, blueberry, water, large eggs, large egg yolks, granulated sugar, lemon juice, corn starch, unsalted butter, extra virgin olive oil, kiwis
Provided by Chris Salicrup
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 16
Steps:
- In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
- Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
- Add the butter and pulse until the mixture comes together and holds when compressed.
- Press the mixture into a 9-inch (23-cm) round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
- Preheat the oven to 350˚F (180˚F).
- Bake for 20-25 minutes.
- Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
- Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
- Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
- Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
- Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
- Continue whisking until the curd begins to thicken, 5-8 minutes.
- Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
- Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
- Chill the tart in the refrigerator overnight.
- Slice the kiwis into desired shapes and arrange on top of the chilled tart.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, Sugar 32 grams
BLACKBERRY CUSTARD TARTS
How can you improve a traditional egg custard tart? We've tried by spicing up the pastry with nutmeg and adding berries
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h30m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches. Roll the pastry a few more rolls to press in the spices. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set. Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.
- Reduce oven to 150C/130C fan/gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk and vanilla into a saucepan and bring to the boil. Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. They'll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.
Nutrition Facts : Calories 672 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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BLACKBERRY CURD TART RECIPE | MYRECIPES
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- Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour, powdered sugar, almonds, and 1/8 teaspoon salt in a food processor; pulse to combine. Cut 7 tablespoons butter into small pieces. Add to flour mixture; pulse just until mixture resembles coarse meal. Press in the bottom and up the sides of a 9-inch round removable-bottom tart pan coated with baking spray. Bake at 350° for 30 minutes or until golden. Cool on a wire rack.
- Combine berries, 3/4 cup granulated sugar, and juice in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 6 minutes. Place mixture in a blender; let stand 5 minutes. Blend until smooth. Strain the mixture through a cheesecloth-lined sieve into a medium bowl, pressing on solids. Discard solids. Wipe pan clean; return mixture to pan. Combine cornstarch and egg yolks, stirring until smooth. Stir yolk mixture into berry mixture; bring to a boil over medium-low heat. Cook for 1 minute, stirring constantly. Remove from heat; stir in 1/8 teaspoon salt and remaining 1 tablespoon butter. Scrape mixture into a bowl; cover surface directly with plastic wrap. Chill.
- Combine 1/8 teaspoon salt, cream of tartar, and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup granulated sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form.
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