The staff at Cooking Light loves the thick, tart curd used in this tart.
4.5 ounces all-purpose flour (about 1 cup)
1/3 cup powdered sugar
1/4 cup almonds, toasted and finely ground
3/8 teaspoon salt, divided
8 tablespoons chilled butter, divided
Baking spray with flour (such as Baker's Joy)
3 cups fresh blackberries
1 3/4 cups granulated sugar, divided
1/4 cup fresh lemon juice
2 tablespoons cornstarch
2 large egg yolks
1/4 teaspoon cream of tartar
3 large egg whites
1/3 cup water
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour, powdered sugar, almonds, and 1/8 teaspoon salt in a food processor; pulse to combine. Cut 7 tablespoons butter into small pieces. Add to flour mixture; pulse just until mixture resembles coarse meal. Press in the bottom and up the sides of a 9-inch round removable-bottom tart pan coated with baking spray. Bake at 350° for 30 minutes or until golden. Cool on a wire rack.
Combine berries, 3/4 cup granulated sugar, and juice in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 6 minutes. Place mixture in a blender; let stand 5 minutes. Blend until smooth. Strain the mixture through a cheesecloth-lined sieve into a medium bowl, pressing on solids. Discard solids. Wipe pan clean; return mixture to pan. Combine cornstarch and egg yolks, stirring until smooth. Stir yolk mixture into berry mixture; bring to a boil over medium-low heat. Cook for 1 minute, stirring constantly. Remove from heat; stir in 1/8 teaspoon salt and remaining 1 tablespoon butter. Scrape mixture into a bowl; cover surface directly with plastic wrap. Chill.
Combine 1/8 teaspoon salt, cream of tartar, and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup granulated sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form.
Spoon curd over crust; top with meringue. Broil 2 minutes or until golden.
Yes,I agree w/steponme, did the curd the day ahead, awesome flavor! Thanks again CLight.
Just my husband and I, so i froze part, now I know what you are thinking... What a waste!
Well when I thawed it, the topping actually was intact and the crust, but the curd was more runny. "chopped" stirred the whole thing in to vanilla ice cream. Better than the original? Close. I definitely will do it again. Maybe I should patent and send to Ben & Jerry's?
One of the best desserts I've ever made: perfect combo of sweet and tart, delicious crust worth eating on its own, and the whole think held up beautifully. The Italian meringue is not difficult, but you do need a candy thermometer and remember to add the sugar syrup very slowly along the side of the bowl as you're beating the whites from soft to hard peak stage. I followed the recipe exactly except for adding some sliced almonds on top of the meringue and letting them toast slightly as the meringue browned.
The curd and crust came out pretty well, but I wish the recipe said how much time to boil the syrup to reach 250 degrees. I didn't have a candy thermometer; so I overcooked the syrup and ruined three egg whites. I decided to do a simple meringue topping (from Alton Brown's lemon meringue recipe on FoodNetwork.com), with much better results.
This turned out really delicious and beautiful. I didn't do so well with the straining of the berries, though I didn't have cheesecloth, so I had to improvise. It was very good nonetheless. The meringue was the best I've ever had.