Blackberry Curd Tart with Rosé Whipped Cream

It’s about time that I made something sweet for you guys - you know, since I went to school for it and everything. Summer’s almost over and I was going through what fruits are going to be leaving us soon and when I saw blackberries, I knew right away that I wanted to bake with them. I’m team blackberries all the way - they are the perfect mixture of sweet and tart when at their prime and they immediately remind me of road tripping with my closest friends in Denver to an apple orchard/blackberry patch two hours away just for fun.

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This tart might seem intimidating at first glance, but it’s actually a pretty straightforward recipe. The hardest thing you have to do is make the curd filling, but once you get it down, the opportunities are endless (lemon, raspberry, grapefruit, etc).

If the blackberry curd hasn’t sold you on the time commitment, repeat these three words after me: rosé whipped cream. And if that doesn’t make you want to lick the bowl before you even start baking, then we just won’t get along.

The first thing you’re going to want to do is make your crust. I use a food processor, but you’re welcome to cut the butter in with your hands or a pastry cutter. It’s going to resemble a coarse crumb and once you add water, it’ll come together with a little bit of pressure.

The dough pre bakes in the oven for about 15 minutes, and please don’t forget to poke it with a fork like I did! Luckily I caught it in time to fix my mistake, but boy could it have been quite the disappointment.

After that’s baked and out of the way, we move on to the star of the show: the filling. You’re going to cook the blackberries down a little bit before puréeing them and right away the color is striking.

This goes back on the heat with an egg yolk slurry (that’s a fancy word for something with cornstarch in it). Once it’s thickened, you’ll put that inside of the crust you have and bake it on a low temperature for 15 minutes until it’s set.

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Chill the whole thing for at least 2 hours. It’ll be worth the wait when it pops out of the tart pan easier and you can slice the whole thing without anything being runny.

Top with your whipped cream however you’d like. I used a piping bag with a star tip, but spreading that all over the top will no doubt be gorgeous too - it’ll be hard to make the color of the filling look bad actually. Add a couple fresh blackberries and devour immediately (or, if you’re bringing it somewhere be sure to keep it chilled until serving). As we speak, this tart is already gone in the Dukes’ house.

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Print Recipe
Blackberry Curd Tart with Rosé Whipped Cream
A creamy blackberry tart with an almond shortbread crust and topped with rosé whipped cream. Basically a little slice of heaven. Yields one 8" tart pan.
Cook Time 50 minutes
Passive Time 3 hours
Servings
people
Ingredients
Almond Crust
  • 1 cup all-purpose flour
  • 1/2 cup toasted almonds
  • 1/4 cup sugar
  • 6 Tbsp cold butter cubed
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 3 Tbsp cold water
Blackberry Curd
  • 3 cups blackberries
  • 1/2 cup sugar if the blackberries are more tart, add a couple more tablespoons
  • 1 tsp lemon zest (about 1 lemon's worth)
  • 2 Tbsp lemon juice (about 1 lemon's worth)
  • 2 Tbsp water
  • 2 large egg yolks
  • 2 1/2 Tbsp cornstarch
  • 1/2 tsp salt
  • 1 Tbsp cold butter cubed
Rosé Whipped Cream
  • 1 cup heavy cream chilled
  • 2 Tbsp rosé of choice
  • 2 Tbsp confectioner's sugar
Cook Time 50 minutes
Passive Time 3 hours
Servings
people
Ingredients
Almond Crust
  • 1 cup all-purpose flour
  • 1/2 cup toasted almonds
  • 1/4 cup sugar
  • 6 Tbsp cold butter cubed
  • 1/2 tsp almond extract
  • 1/2 tsp salt
  • 3 Tbsp cold water
Blackberry Curd
  • 3 cups blackberries
  • 1/2 cup sugar if the blackberries are more tart, add a couple more tablespoons
  • 1 tsp lemon zest (about 1 lemon's worth)
  • 2 Tbsp lemon juice (about 1 lemon's worth)
  • 2 Tbsp water
  • 2 large egg yolks
  • 2 1/2 Tbsp cornstarch
  • 1/2 tsp salt
  • 1 Tbsp cold butter cubed
Rosé Whipped Cream
  • 1 cup heavy cream chilled
  • 2 Tbsp rosé of choice
  • 2 Tbsp confectioner's sugar
Instructions
Almond Crust
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except water in a food processor. Pulse until it resembles a coarse crumb.
  3. Add water a little bit at a time until it comes together in a loose dough. Press into a greased tart pan and poke with a fork. Place the dough into the fridge for about 30 minutes before baking.
  4. Bake for 15 - 20 minutes until golden brown. Turn oven down to 300 degrees after removing.
Blackberry Curd
  1. Over medium heat, bring the blackberries, sugar, lemon zest and juice, and water to a boil. Once boiling, turn down the heat and let simmer for 5 minutes. Remove from heat and let sit for five minutes.
  2. In a blender or food processor, pureé the blackberry mixture until smooth. Strain through a fine mesh sieve and place strained liquid back on the stove.
  3. Whisk egg yolks and cornstarch together until there are no lumps. Add to the strained blackberries and bring to a boil on medium low heat. Once boiling, stir it constantly for approximately 1 minute until it thickens.
  4. Remove from heat and let cool slightly. Pour mixture into the cooked crust, smooth the top, and place back into the oven for 15 minutes - or until set.
Rosé Whipped Cream
  1. In a stand mixer or with a hand mixer, start to whip the heavy cream. Once it gets frothy, add the sugar and rosé. Continue whipping until you get stiff peaks. Decorate tart as desired.

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