Blackberry Curd Tart

Recipe by OceanLuvinGranny
READY IN: 4hrs 25mins
SERVES: 10-12
YIELD: 1 tart




  • Pre-heat oven to 350.
  • Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
  • Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
  • Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
  • Bake at 350 for 30 minutes.
  • While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
  • Wipe pan clean and return to pan.
  • Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
  • Cook for 1 minute, stirring constantly.
  • Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
  • Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
  • Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
  • Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
  • Cook without stirring until a candy thermometer regiusters 250 degrees.
  • Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
  • Pre heat broiler.
  • Spoon curd over crust.
  • Top with meringue.
  • Broil 2 minutes or until golden brown.