Wild Black Raspberry Curd Tart
This recipe is sure to turn your friends on to foraged foods! The curd in the recipe can be used for any fruit juice or syrup making it extremely versatile. The tart crust is one that I came up with myself. It is much more rich and crisp than most other recipes I have found.
Ingredients
Tart Shell
- 360 g AP Flower
- 55 g Almond Flower
- 150 g Powdered Sugar Salt
- 180 g Butter
- 1 Egg + 2 Egg Yolk
- Salt
Black Raspberry Curd
- 1/2 cup White Sugar
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 3 Eggs lightly beaten
- 1 Egg Yolk lightly beaten
- 1 tbsp Lemon Juice
- 1/4 tsp Lemon Zest
- 3 tbsp Unsalted Butter cut into 1/2-inch pieces
- 1 cup Berry Juice or Syrup
Instructions
Tart Shell
- Whip the butter egg and sugar until smooth and creamy.
- Sift flour and salt.
- With your mixer on low, slowly pour in your flour.
- Once dough is thoroughly combined , wrap in plastic wrap and refrigerate for 2 hours. -Once ready to use knead the dough for 5 minutes generously dusting the surface area with flour.
- Roll out the dough to an even thickness, about 6-7 mm, you want it to be 1⁄2 inch-1 inch wider than your tart pan.
- Refrigerate fo another hour, then place into well buttered tart pan.
- Freeze for 30 minutes and bake at 340 fahrenheit for 15 minutes with pie weights.
Black Raspberry Curd
- Combine all ingredients except butter on low heat, which constantly untill thick. -Whisk in butter
- Strain through a mesh sieve
- Once the curd has cooled , place an even amount in the tart crust and level off. Bake the tart for about 6-8 minutes at the same temperature.
Notes
This tart is great with a spruce tip meringue (meringue using spruce tip sugar) ,fresh berries, and orange zest.