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
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
BLACKBERRY CURD TART
Have a surplus of blackberries? Why not make them into a delicious and beautiful blackberry tart? Be 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 1/2 cup.
Provided by Kim
Categories Fruit Tarts
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 the 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 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.
- 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.
Nutrition Facts : Calories 256 calories, Carbohydrate 33.1 g, Cholesterol 18.3 mg, Fat 12.9 g, Fiber 6.1 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 100.3 mg
BLACKBERRY LIME CHEESECAKE
Cheesecake isn't a terribly difficult dessert. It just requires a bit of attention to detail. This recipe is perfect for those who love sweet-tart desserts. It has a classic graham cracker crust and a rich and creamy berry cheesecake, all topped with a sweet-tart blackberry-lime curd. The recipe for the curd makes more than what you need for the cheesecake, that's because it's easier to make in quantity. Leftover are delicious on toast or waffles in place of jam, or spooned over vanilla ice cream.
Provided by Chef mariajane
Categories Cheesecake
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Spray a 6-inch springform pan with baking spray.
- In a small bowl, use a fork to combine graham cracker crumbs, melted butter and brown sugar. Press mixture into bottom of prepared pan. Bake for 8-10 minutes or until golden around edges. Set aside to cool. Leave the oven on.
- Reserve 2/3 cup of the semi-thawed blackberries.
- In a blender or food processor, combine remaining blackberries with 1/4 cup of the sugar. Process or blend until puréed. Strain through a fine mesh strainer to remove seeds. Set aside purée.
- In the bowl of a stand mixer, combine cream cheese, remaining 1/2 cup sugar and flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than meduim-low; you don't want to incorporate air into the mixture. Add 1 egg, mix thoroughly and scrape bowl. Add second egg, mix and scrape again. Add vanilla and mix one more time. Fold 1/2 cup of the blackberry purée and reserved whole blackberries into batter.
- Transfer batter to crust. Bake for 10 minutes; then reduce oven temperature to 250F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly when the pan is tapped.
- Let cool at room temperature for 1 hour, then refrigerate until completely chilled.
- While cheesecake bakes, prepare blackberry-lime curd. In a medium stainless-steel bowl, combine eggs, and sugar with a whisk. Add remaining blackberry purée, lime juice, and lime zest.
- Set bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk mixture continuously until it reaches 170°F Remove from heat and add butter, one piece at a time, whisking to combine. Press plastic wrap directly onto surface of curd and refrigerate until cool,.
- When ready to assemble dessert, remove springform sides. Run a spatula under crust to remove bottom of pan. Transfer to plate. Spoon blackberry-lime curd over top of cheesecake. Garnish with blackberries and mint leaves and serve.
More about "blackberry curd tart recipes"
BLACKBERRY CURD TART RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 3 hrs 34 minsServings 12Published 2012-05-01
- 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.
BLACKBERRY CURD TART RECIPE - UGLY DUCKLING BAKERY
From uglyducklingbakery.com
Servings 10Calories 376 per servingTotal Time 2 hrs 45 mins
BLACKBERRY TART, LIME CURD, GINGER | MOODY FOOD
From moodyfood.net
MATCHA AND BLACKBERRY CURD TARTS | RECIPE | SWEET TARTS, FOOD, TART …
From pinterest.co.uk
BLACKBERRY CURD TART | RECIPE | CURD TART, BLACKBERRY CURD, TART RECIPES
From pinterest.com
WHAT TO COOK RIGHT NOW: BLACKBERRY CURD | COOKING LIGHT
From cookinglight.com
BLACKBERRY CURD TART | MYRECIPES RECIPE
From crecipe.com
FIND A RECIPE FOR BLACKBERRY CURD TART ON TRIVET RECIPES: A RECIPE …
From trivet.recipes
BLACKBERRY CURD TART | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
MATCHA AND BLACKBERRY CURD TARTS | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
BLACKBERRY LEMON FRANGIPANE TART RECIPE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
BLACKBERRY CURD RECIPE - ALLOTMENT GARDEN RECIPES
From allotment-garden.org
BERRY CURD TART WITH A DEEP DISH ALMOND CRUST - ADVENTURES IN …
From adventuresincooking.com
BLACKBERRY CURD TART — A BIG BRASH LIFE
From bigbrashlife.com
BLACKBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACKBERRY LEMON CURD BARS - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
BLACKBERRY CURD TART | RECIPE | DESSERTS, TART RECIPES, FOOD
From pinterest.ca
LEMON BLACKBERRY CURD RECIPE - DRISCOLLS.COM
From driscolls.com
BLACKBERRY CURD TART RECIPE - FOOD NEWS
From foodnewsnews.com
GLUTEN-FREE ELDERBERRY-BLACKBERRY-CURD TART - OUR FOOD STORIES
From ourfoodstories.com
RECIPE: BLACKBERRY & LEMON CURD TART | EDIBLETCETERA – FAST
From edibletcetera.com
BLACKBERRY AND CHOCOLATE TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLACKBERRY CURD TARTS – SUNCORE FOODS INC.
From suncorefoods.com
[HOMEMADE] BLACKBERRY CURD TART : FOOD
From reddit.com
HOMEMADE BLACKBERRY CURD RECIPE - SUGAR SALT MAGIC
From sugarsaltmagic.com
BLACKBERRY LEMON TART RECIPE - DRISCOLL'S
From driscolls.com
BLACKBERRY LIME CURD | URBNSPICE
From urbnspice.com
BLACKBERRY LIME TART WITH EDIBLE FLOWERS - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
BLACKBERRY CURD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST COOKING BUTTER RECIPES: BLACKBERRY CURD TART
From worldbestbutterrecipe.blogspot.com
PETER'S BLACKBERRY & LEMON TART - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
BLACKBERRY CURD TARTS – SUNCORE FOODS INC.
From zh.suncorefoods.com
FOUR SUMMER FRUIT TART RECIPES | FOOD | THE GUARDIAN
From theguardian.com
BLACKBERRY CURD TARTS | RECIPE | FOOD, TART, CURD
From pinterest.ca
EASY BLACKBERRY CURD, SIMPLE & DELICIOUS! FAB FOOD 4 ALL
From fabfood4all.co.uk
BLACKBERRY CURD TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COOKING LIGHT RECIPE - BLACKBERRY CURD TART CALORIES, CARBS
From frontend.myfitnesspal.com
You'll also love