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Blackberry Curd Tart Recipe

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This Blackberry Curd Tart features a tender nutty crust filled with a luscious, tangy blackberry curd. With a perfectly balanced sweetness and fresh berry flavor, this elegant tart is a delightful dessert for any occasion.

Ingredients

Nut Crust

  • ½ cup pecans or other nut
  • 1¼ cup (125 grams or 4.4 ounces) bleached, all-purpose flour
  • 2 tablespoons confectioners’ sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick or 4 ounces) unsalted butter, cold
  • 1 egg yolk

Blackberry Curd

  • 12 ounces (about 3½ cups) blackberries (defrosted if frozen)
  • 2 eggs
  • 2 egg yolks
  • 1 cup (200 grams or 7.1 ounces) granulated sugar
  • ½ cup lemon juice (from 2 to 3 lemons)
  • 8 tablespoons (1 stick or 4 ounces) unsalted butter, cut into cubes
  • 1 pinch salt

Instructions

  1. Prepare Nut Crust: Preheat the oven to 350°F and position a rack in the middle. Toast the pecans until fragrant, then let cool slightly. Blitz nuts in a food processor until finely chopped.
  2. Mix Dry Ingredients: Add flour, confectioners’ sugar, and salt to the food processor and pulse until combined.
  3. Add Butter: Incorporate cold butter by pulsing about 10 times until the pieces resemble small peas.
  4. Add Egg Yolk: Pulse roughly 10 more times until the mixture starts to come together.
  5. Form Dough: Transfer the mixture to a bowl or clean countertop and gently work it into a ball. Flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
  6. Roll Out Dough: Roll the dough out between two sheets of plastic wrap and carefully transfer it to an ungreased tart pan. Repair any tears or holes and chill the tart pan for 15 minutes in the freezer.
  7. Bake Crust: Line the tart pan with parchment paper, fill with pie weights, and bake for 15-20 minutes until edges brown. Remove parchment and weights, prick crust with a fork, and bake another 10-15 minutes until golden. Let cool completely.
  8. Make Blackberry Puree: Clean the food processor and blitz blackberries until a thick liquid forms. Strain through a fine mesh sieve by pressing and scraping to yield about 1¼ cups of blackberry liquid.
  9. Mix Eggs: Lightly beat eggs and egg yolks in a medium bowl.
  10. Heat Blackberry Mixture: Combine blackberry puree, sugar, lemon juice, cubed butter, and salt in a sauce pot. Heat on low until butter melts.
  11. Temper Eggs: Whisk about ¼ cup of warm blackberry mixture into the eggs twice, then add the egg mixture back into the pot and whisk thoroughly.
  12. Cook Curd: Increase heat to medium-low and cook while stirring until thickened, about 10-15 minutes. The curd is ready when bubbles appear and a line drawn on the back of the spoon holds its shape.
  13. Cool Curd: Remove from heat and cool to room temperature, stirring occasionally to prevent skin formation.
  14. Assemble Tart: Once crust and curd are cool, pour blackberry curd into the crust.
  15. Bake Tart: Bake tart at 350°F for 10 minutes, then cool to room temperature.
  16. Store and Serve: If made in advance, refrigerate the tart and bring it to room temperature before serving.

Notes

  • Chilling the dough helps prevent shrinking during baking.
  • Tempering eggs prevents curd from scrambling when added to hot mixture.
  • Straining the blackberry puree ensures a smooth, seedless curd texture.
  • Pie weights help maintain the shape of the crust during blind baking.
  • The curd should reach proper thickness to ensure it sets firmly in the tart shell.
  • Bring refrigerated tart to room temperature before serving for best flavor and texture.

Find it online: https://marthatasty.com/blackberry-curd-tart-recipe/