Blackberry Curd Tart in Almond–Whole Wheat Crust
Blackberry Curd Tart in Almond–Whole Wheat Crust pairs vibrant berry tang with a silky, custard-like texture nestled in a nutty, toasty shell. The contrast of bright fruit and gentle butter notes makes it an elegant dessert for late-summer dinners, special occasions, or a refined afternoon treat.
- Prep45 mins
- Cook1 hr
- Serves10
- DifficultyMedium
- 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 they burst and release their juices, about 10 minutes. Press the berries through a fine-mesh sieve set over a large bowl with the back of a wooden spoon, collecting about 1 cup of juice. Discard the seeds and pulp. Let cool for about 30 minutes.
- 3
Pulse flour, almonds, and 1/4 teaspoon salt in a food processor until combined and the almonds are finely ground. Add 3 tablespoons butter, maple syrup, and vanilla extract; pulse until the mixture is crumbly and looks like wet sand. Press the maple mixture into the bottom and up the sides of the prepared tart pan.
- 4
Bake in the preheated oven until the crust edges are lightly browned, about 20 minutes. Cool on a wire rack.
- 5
Whisk sugar, cornstarch, and 1/4 teaspoon salt together in a large heat-safe bowl. Add the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest, and mix until smooth.
- 6
Bring a pot of water to a low simmer. Set the bowl with the blackberry mixture over the pot, making sure it does not touch the water. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Remove from the heat, then stir in 3 tablespoons butter, adding one piece at a time and letting each piece melt before adding the next. Strain the custard through a fine-mesh sieve into the prepared crust.
- 7
Bake in the preheated oven until the filling is just set, 20 to 25 minutes. Cool. Top with the reserved 1 cup blackberries just before serving.
- Calories 355.72 kcal Moderate
- Protein 6.54 g Moderate
- Carbs 64.84 g Moderate
- Total Fat 10.37 g Moderate
- Saturated Fat 2.78 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 61.15 mg High
- Sodium 35.41 mg Low Source
- Fiber 3.79 g Moderate
- Sugar 45.29 g High
- Added Sugar 0.0 g Low Source
- Calcium 40.84 mg Low Source
- Iron 1.13 mg Low Source
- Potassium 165.34 mg Low Source
- Vitamin A 61.76 mcg_rae Low Source
- Vitamin C 0.04 mg Low Source
- Vitamin D 0.9 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tree Nuts 🌰
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
About This Recipe
Blackberry Curd Tart in Almond Whole Wheat Crust is an American dessert recipe made with 12 ingredients. It takes about 1 hr 45 mins, serves 10, and is rated medium. Key ingredients include Blackberry, Cornstarch, Dried Lemon Peel, and Eggs. Each serving provides about 355.72 kcal.
Recipe Questions
- What is Blackberry Curd Tart in Almond–Whole Wheat Crust?
- It is an American tart recipe made with 12 ingredients, usually served for dessert.
- What is Blackberry Curd Tart in Almond–Whole Wheat Crust made of?
- The main ingredients are Blackberry, Cornstarch, Dried Lemon Peel, Eggs, Lemon Juice. The full list of 12 is above.
- What goes well with Blackberry Curd Tart in Almond–Whole Wheat Crust?
- Explore these American side-dish recipes.
- How long does it take to make Blackberry Curd Tart in Almond–Whole Wheat Crust?
- About 1 hr 45 mins in total: 45 mins to prepare and 1 hr to cook.
- How many calories are in one serving?
- One serving provides about 355.72 kcal. The full nutrition breakdown is above.
- Is Blackberry Curd Tart in Almond–Whole Wheat Crust easy to make?
- This recipe is rated medium, with 12 ingredients and 7 steps.
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