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a blackberry curd tart on a baking rack.
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4 from 4 votes

Blackberry Curd Tart Recipe

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This blackberry curd tart is an elegant dessert, perfect for holiday get-togethers or festive dinners any time of the year. Or just make the blackberry curd and eat it with ice cream, whipped cream, or just with a spoon!
Prep Time1 hour
Cook Time45 minutes
Chilling and cooling time1 hour
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 376kcal

Equipment

  • Food processor
  • Fine mesh sieve
  • 9 inch tart pan

Ingredients

Nut crust

  • ½ cup pecans or other nut
  • 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

Nut crust

  • Preheat the oven to 350°F. Ready a rack in the middle of the oven.
  • Toast the nuts until they are fragrant. Then let cool slightly and blitz in your food processor until they are finely chopped.
    ½ cup pecans or other nut
  • Add the flour, sugar, and salt and blitz until mixed.
    1¼ cup (125 grams or 4.4 ounces) bleached, all-purpose flour, 2 tablespoons confectioners' sugar, ¼ teaspoon salt
  • Add the cold butter and pulse about 10 times until the butter is the size of small peas.
    8 tablespoons (1 stick or 4 ounces) unsalted butter, cold
  • Add the egg yolk and pulse about another 10 times until the mixture just starts to come together.
    1 egg yolk
  • Dump the mixture out into a bowl or your clean countertop and work it lightly with your hands until it comes together into a ball. Flatten it into a disk, wrap it in plastic wrap, and let chill for 30 minutes.
  • Roll the dough between two sheets of plastic wrap and transfer it to the ungreased tart pan. Patch any rips or holes.
  • Chill the tart pan for 15 minutes in the freezer before baking.
  • Line the pan with parchment and fill with pie weights. Bake for 15 to 20 minutes, until the edge of the crust has browned. Carefully remove the parchment and pie weights, prick the crust with a fork, and continue baking about another 10 to 15 minutes, until the crust has browned.
  • Remove and let cool.

Blackberry curd

  • Wipe out your food processor if you haven't already, and add the blackberries. Blitz until they are a thick liquid.
    12 ounces (about 3½ cups) blackberries
  • Pass the blackberries through a fine mesh sieve. To do this, smash the berries against the side of the sieve using a spoon. Use a different, clean spatula or spoon to scrape the strained liquid on the outside of the sieve into a small to medium sized sauce pot. Repeat as many times as necessary. You will have about 1¼ cups of liquid.
  • Crack the eggs and egg yolks into a medium sized bowl and beat lightly.
    2 eggs, 2 egg yolks
  • Add the sugar, lemon juice, butter, and salt to the pot with the blackberry puree and heat over low heat until the butter melts.
    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
  • Take about ¼ cup of the warm blackberry mixture and whisk it into the eggs to temper them. Repeat with another ¼ cup of the blackberry mixture, and then add the egg mixture to the pot and whisk in.
  • Turn the heat up just a bit to medium-low and heat while stirring until the mixture has thickened. This will take about 10 to 15 minutes, but please consider this time only as a guide, as it will depend on the pot you use and your cooktop. You should have a thickened mixture with tiny bubbles just starting to form. The classic test of doneness is if you can draw a line with your finger through the curd on the back of your spoon or spatula. If your curd is not cooked enough, it will not set in your tart shell.
  • Let the curd cool to room temperature, stirring occasionally to prevent a skin from forming.

Assembly

  • Preheat the oven to 350°F if not already pre-heated.
  • When both crust and curd are cool to touch, add the blackberry curd to the crust and carefully move it to the oven and bake for 10 minutes.
  • Let cool to room temperature. If the tart is made prior to the day of serving, it should be stored in the refrigerator and brought to room temperature before serving.

Notes

You can press the nut dough into the tart pan if you prefer. I find that rolling gives me a more uniform thickness, and patching any tears or holes is no problem.
Chilling the crust in the freezer and using pie weights for the initial part of baking will help prevent the crust from shrinking.
Making the blackberry curd can be tricky. Please consider the suggested time as only a guide. It's important to cook it until it is well-thickened or it will not set up in your tart shell.

Nutrition

Calories: 376kcal | Carbohydrates: 38g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 81mg | Potassium: 129mg | Fiber: 3g | Sugar: 22g | Vitamin A: 762IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg