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Blackberry Curd Tart

Americanhard4 servings
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Blackberry Curd Tart

Ingredients

  • ounce sfresh blackberries
  • 1/4 cup swhole wheat flour
  • 3/4 cup whole raw almonds
  • 1/2 teaspoon salt, (divided)
  • tablespoon sunsalted butter, melted
  • tablespoon smaple syrup
  • teaspoon vanilla extra ct
  • 1/2 cup white sugar
  • tablespoon scornstarch
  • 1/4 teaspoon salt
  • eggs, lightly beaten
  • egg yolk, lightly beaten
  • tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • tablespoon sunsalted butter, cut into 1/2-inch piece s
  • cup fresh blackberries (Optional)

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tart pan with a removable bottom.
  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.
  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.
  4. Bake in the preheated oven until the edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack.
  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.
  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.
  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.