BLACKBERRY CUSTARD TORTE
Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-14 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
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
SALLY'S FRESH BLACKBERRY TART
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
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 CUSTARD PIE
This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.
Provided by Chef by Chance
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 410, Fat 15.7, SaturatedFat 7.5, Cholesterol 69.2, Sodium 171, Carbohydrate 64, Fiber 3.9, Sugar 41.5, Protein 5.3
BLACKBERRY BUTTER TARTS
It's like a butter tart and fruit tart married up. The bitterness of the blackberries complements the sweetness of the butter tart.
Provided by Chef V
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
- Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
- Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
- Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 36.8 g, Cholesterol 20.9 mg, Fat 8.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 125.7 mg, Sugar 22.3 g
CARAMELIZED ORANGE TART WITH BLACKBERRY PURéE
Categories Milk/Cream Berry Egg Dessert Bake Broil Orange Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 16
Steps:
- For crust:
- Mix flour, powdered sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in beaten egg. Mix in enough ice water by teaspoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Roll out dough on floured surface to 14-inch round. Roll up dough on rolling pin; transfer to 11-inch-diameter tart pan with removable bottom. Trim dough to 1-inch overhang. Fold in overhang to form double-thick sides extending 1/4 inch above sides of pan, pressing to adhere. Pierce crust with fork in several places. Freeze crust 30 minutes.
- Preheat oven to 375°F. Bake crust until set and light golden, piercing with fork if crust bubbles, about 18 minutes. Cool completely.
- For filling:
- Blend eggs and next 4 ingredients in processor. Add cream and blend until smooth. Pour into cooled crust. Bake tart until filling is set, about 25 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat broiler. To make foil cover to protect crust edges during broiling, cut out 12-inch round of foil. Cut out center of foil, leaving 2-inch-wide circle. Place foil circle atop tart, covering crust edges. Dust center of tart with powdered sugar. Broil tart until sugar melts and is golden, watching closely and rotating tart for even broiling, about 1 minute.
- Transfer pan to rack. Remove foil circle. Cool tart at least 30 minutes. Remove pan sides. Serve tart slightly warm or at room temperature with Blackberry Purée.
BLACKBERRY-ORANGE CAKE
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. -Lisa M. Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 9-in. springform pan., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan., In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 274 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 177mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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 TORTE
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees CRUST: In a large bowl combine baking powder and flour. With a pastry blender, cut butter into flour mixture until particles resemble coarse crumbs. Stir in egg until dough forms a ball. Press dough onto the bottom and 2 inches up the sides of an ungreased 9-inch spring form pan set aside. CUSTARD FILLING: In a medium bowl, beat together egg yolks, sour cream or yogurt, sugar, and vanilla extract just until combined.ASSEMBLE TORTE: Sprinkle 2 cups blackberries over prepared crust. Carefully pour Custard Filling over the blackberries. Bake approximately 90 minutes or until center is almost set. Remove from oven and cool on a wire rack (center of torte will fall).To serve, (Torte is best served warm.) remove sides of spring form pan and place on a large platter or cut into serving-size pieces. Top with remaining blackberries and whipped cream.
Nutrition Facts : Nutritional Facts Serves
PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
- Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
- Gently press into place.
- Trim and finish edges.
- Refrigerate 30 minutes.
- Preheat oven to 375F.
- Line pastry with foil and fill with pie weights or dry beans.
- Bake 15 minutes.
- Remove foil and weights and continue baking 10 more minutes.
- Cool.
- Arrange pears in pastry in concentric circles, overlapping slightly.
- Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
- Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
- Pour over pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking until custard is set, about 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
More about "blackberry custard torte recipes"
FRESH BLACKBERRY CUSTARD TORTE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanEstimated Reading Time 2 minsCategory DessertTotal Time 1 hr 50 mins
- In a large bowl with a pastry blender or two knives, cut butter into sugar, baking powder, and flour until particles resemble coarse crumbs.
- In a medium bowl, beat together egg yolks, sour cream or yogurt, sugar, and vanilla extract just until combined.
BLACKBERRY CUSTARD TORTE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 12-14Total Time 1 hr 45 minsCategory DessertsCalories 253 per serving
BLACKBERRY CUSTARD TORTE RECIPE
From crecipe.com
RASPBERRY CUSTARD TART RECIPE - NANCY SILVERTON | FOOD & WINE
From foodandwine.com
BLACKBERRY CUSTARD RECIPE | MYRECIPES
From myrecipes.com
TART RECIPES | JAMIE OLIVER
From jamieoliver.com
BLACKBERRY AND LIME CUSTARD TART RECIPE - COOKEATSHARE
From cookeatshare.com
WILD BLACKBERRY & CUSTARD TART | BAKING, CUSTARD TART, FOOD
From pinterest.ca
BLACKBERRY CUSTARD TORTE
From crecipe.com
BLACKBERRY ORANGE CUSTARD TART RECIPE BY JENNY - COOKEATSHARE
From cookeatshare.com
BLACKBERRY AND CHOCOLATE TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLACKBERRY CUSTARD & JELLY TART (VEGAN, GRAIN-FREE ...
From nmmeiyee.com
BLACKBERRY CUSTARD TART WITH CHOCOLATE GANACHE - PLANT ...
From plantbasednews.org
BLACKBERRY LAVENDER CUSTARD TART-3 - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
VEGAN BLACKBERRY CUSTARD TART WITH CHOCOLATE GANACHE ...
From monchef.recipes
BLACKBERRY CUSTARD TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACKBERRY CURD TART RECIPE - UGLY DUCKLING BAKERY
From uglyducklingbakery.com
BEST PEACH RASPBERRY CUSTARD TART RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
BLACKBERRY CUSTARD PIE - REDPATH SUGAR
From redpathsugar.com
BLACKBERRY CUSTARD TARTS RECIPE - FOOD NEWS
From foodnewsnews.com
MULLED PEAR, BLACKBERRY AND BAY CUSTARD TORTE — CHEF BEN TISH
From chefbentish.com
BLACKBERRY FRANGIPANE TART | BLACKBERRY TART RECIPE | FOOD ...
From food-mag.co.uk
30 BEST SWEET AND SAVORY TART RECIPES | SOUTHERN LIVING
From southernliving.com
BLACKBERRY AND BAY CUSTARD TART RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
BLACKBERRY CUSTARD TART | CUSTARD TART, SWEET RECIPES, RECIPES
From pinterest.com
FRESH BLACKBERRY CUSTARD TART | BEYONDGUMBO
From beyondgumbo.com
AMARETTO CUSTARD BLACKBERRY TARTS - OF BATTER AND DOUGH
From ofbatteranddough.com
PETER’S BLACKBERRY & LEMON TART - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
BLACKBERRY & COCONUT CUSTARD TART - BEST OF VEGAN
From bestofvegan.com
BLACKBERRY CUSTARD TART WITH CHOCOLATE GANACHE RECIPE BY ...
From pinterest.com
BLACKBERRY CUSTARD PIE - RECIPE BY BLACKBERRY BABE
From blackberrybabe.com
BLACKBERRY TART RECIPE - JULIA'S ALBUM
From juliasalbum.com
THE BEST FRESH AND FROZEN BLACKBERRY RECIPES
From sloely.com
BLACKBERRY CLAFOUTIS - HOW TO MAKE CLAFOUTIS - VEENA AZMANOV
From veenaazmanov.com
You'll also love