Blackberry Curd Tart
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...
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Cooking tools:
- Food processor
- Tart pan
- Fine-mesh sieve
- Cooling rack
- Double boiler
- Wooden spoon
- Whisk
- Pot
- Mixing bowl
- Heat-safe bowl
- Stove
- Oven
Ingredients
- Fresh blackberries - 21 ounces
- Whole wheat flour - 1 ¼ cups
- Whole raw almonds - ¾ cup
- Salt - ¼ teaspoon
- Unsalted butter, melted - 3 tablespoons
- Maple syrup - 2 tablespoons
- Vanilla extract - 1 teaspoon
- White sugar - ½ cup
- Cornstarch - 2 tablespoons
- Eggs, lightly beaten - 3
- Egg yolk, lightly beaten - 1
- Lemon juice - 1 tablespoon
- Lemon zest - ¼ teaspoon
- Unsalted butter, cut into 1/2-inch pieces - 3 tablespoons
- Fresh blackberries (Optional) - 1 cup
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