Blackberry Curd Tart

  • Beckyw66 Posted: 06/03/12
    Worthy of a Special Occasion

    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?

  • steponme Posted: 06/02/12
    Worthy of a Special Occasion

    Loved this tart! Great way to enjoy blackberries w/o the seeds. For time sake, I cooked the crust & curd one day and the meringue, the next day. Also looks beautiful.

  • Nutmegger Posted: 05/26/13
    Worthy of a Special Occasion

    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.

  • 3Boys4Me77 Posted: 06/06/12
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light