Blackberry Curd Tart

 

21 oz. fresh blackberries

(for the crust)

1 1/4 cups whole wheat flour

3/4 cup whole raw almonds

1/4 t salt

3 T unsalted butter, melted

2 T maple syrup

1 t vanilla extract

(for the filling)

1/2 cup while sugar

2 T cornstarch

1/4 t salt

3 large eggs, lightly beaten

1 egg yolk, lightly beaten

1 T lemon juice

1/4 t lemon zest

3 T unsalted butter, cut into 1/2" pieces

(for the topping)

1 cup fresh blackberries

[how to make]

*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.

(for the crust)

*Preheat the oven to 350 degrees.

*Lightly grease a 9" 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 wire rack while preparing the filling.

(for 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 tough 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.

-makes 10-

Note: I found this recipe in allrecipes.com.