Blackberry Custard Torte Food

BLACKBERRY CUSTARD TARTS

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.

BLACKBERRY CUSTARD TORTE

Steps:

• In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.

SALLY'S FRESH BLACKBERRY TART

Steps:

• For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
• Preheat oven to 400 degrees F.
• Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
• For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
• Remove from oven and cool for 2 hours before slicing.

BLACKBERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with butter.
• Add blackberries to the prepared baking dish.
• Stir milk and eggs together in a bowl. Whisk in flour, sugar, and salt and mix until batter is smooth. Pour batter over blackberries.
• Bake in the preheated oven on the middle rack until eggs start to set, about 25 minutes. Sprinkle brown sugar on top and bake until golden brown, about 20 more minutes.

BLACKBERRY CUSTARD PIE

Steps:

• Preheat oven to 350 degrees.
• Place berries into the pie shell.
• Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
• Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
• Bake for 50-55 minutes.

BLACKBERRY CURD TART

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.

BLUEBERRY CUSTARD TART

Steps:

• Pastry: flour the ball of pastry lightly, flatten it to 6 or 7 inch circle; put it on a floured pastry cloth.
• With a floured rolling pin roll the pastry until it forms a circle about 13 ½ to 14 inches in diameter.
• The dough will become very thin-it is important to keep it the same thickness all over.
• Transfer dough to tart pan, centering it carefully.
• Quickly ease the dough on the sides down into the pan, making the sides a little thicker.
• Using scissors, trim the edges, leaving an even ½ to ¾ inch border standing up over the rim of the pan.
• Fold in a narrow hem, about ¼ inch wide, folding toward the middle (not toward the outside) and leaving the rim of the pastry raised a bit above the edges of the pan.
• **With pastry pincers, form a design on the rim, or with the dull side of a knife blade, form shallow ridges on an angle to decorate it.
• Prick fork holes about ½ inch apart in the bottom of the pastry.
• Place the tart pan in the freezer for at least 15-20 minutes.
• To bake, adjust a rack one-third up from the bottom of the oven and preheat to 400°.
• Center a 12-inch square of foil, shiny side down, over the frozen shell; press the foil into place in the shell, and fill it with dried beans or pie weights.
• Bake for 15 minutes, remove the shell from oven; and slowly/gently remove the foil by raising all four corners at once.
• Return the shell to the oven; bake 5-10 minutes, until it is dry and the bottom barely begins to color; remove shell from oven and cool for about 10 minutes.
• Decrease oven temperature to 325°.
• Filling: wash and thoroughly dry blueberries; set aside.
• Sift together the sugar, cinnamon, and nutmeg; set aside.
• In a large bowl, beat the eggs and egg yolks lightly just to mix; stir in the dry ingredients, vanilla, and cream.
• Place the blueberries evenly in a layer in the prepared pastry shell.
• Gently and slowly pour part of the cream mixture over the berries.
• Do not fill the shell all the way or it might spill on the way to the oven.
• With the back of a large spoon, tap any berries that are on top of the custard just to wet the tops a bit.
• Place the pan in the oven, the reach in and pour in the remaining custard (if there are any low spots on the rim of the pastry, the custard will run over; watch it carefully and , if necessary, do not use the full amount.
• Bake for about 35 minutes, until the custard no longer shakes if you tap the pan, and until a small sharp knife gently inserted into the middle of the custard comes out clean.
• Let the tart cool to room temperature.
• Remove the sides of the pan by placing the pan on a shallow custard cup; the sides will slip down.