Tart shell ingredients:
1/3 cup butter softened
2 tbs sugar
1 egg yolk
1 tsp vanilla extract
1 cup flour
Blackberry curd ingredients:
2 1/4 cups fresh blackberries
3/4 cup blackberry puree
1/2 cup sugar
2 eggs
1 egg white
Pinch of salt
4 tbs cold butter
1 tsp lemon juice
1 tsp vanilla extract
One of my favourite late-summer activities is picking blackberries. I highly recommend foraging for your own blackberries because it’s almost $6 a pint for them at the grocery store. Always be careful when foraging: double-check that the plant you are harvesting from is correct and thoroughly wash everything before eating. This is a fun recipe to do with friends after all the hard work of blackberry picking.
For the tart shell, measure out 1/3 cup of softened butter into a bowl, then add 2 tbs of sugar. Mix with a spatula until completely combined. Then add in the egg yolk and 1 tsp of vanilla extract; mix as thoroughly as possible. Pour in 1 cup of flour into the mixture and mix with the spatula. Then, use your hands to knead the dough until it resembles a smooth ball. Flatten your dough into a flat disk in some plastic wrap, and let the dough rest in the fridge for 30 minutes.
When the tart dough has rested, take about 2 tbs of it and form it to your tart molds or a muffin tin. Cut off any excess from the top edge of the mold you are using. Using a fork, poke holes on the bottom and sides of your tarts, then place them in the freezer for 10 minutes. Pre-heat your oven to 350 F and put your tarts on the second-to-bottom rack; bake them for 20 minutes. Let your tart shells cool completely before filling.
For the blackberry curd, start by mashing or blending your berries to a smooth consistency. Then pour the mash into a sieve above a bowl to remove the seeds and excess pulp. Use a spatula to move around the mash to help the liquid pass through the sieve. The blackberry liquid in the bowl should be around 3/4 cup. Scramble your 2 eggs and 1 egg white in a separate bowl. Pour your blackberry liquid into a pot with 1/2 cup sugar, scrambled eggs, 1 tsp lemon juice, pinch of salt, and 1 tsp vanilla extract. Stir constantly on medium-low heat until the blackberry curd is thick and bubbling.
When your blackberry curd is done cooking, take it off the heat and pour it into a bowl. Stir in butter 1 tbs at a time until all 4 tbs of butter are fully incorporated. Let the blackberry curd cool for five minutes then put plastic wrap on the surface of the curd. Place the curd in the fridge to cool completely. Give the curd a mix before putting it into the shells.
When the tart shells and blackberry curd are fully cooled, assemble them together by filling the shells with as much blackberry curd as you can fit. Have them set in the fridge for about 10 minutes; then, they are ready to enjoy.