BLACKBERRY CUSTARD TORTE
Says Ann Fox of Austin, Texas, "Blackberries are my husband's favorite fruit, so I make this outstanding dessert especially for him. It's well worth the effort."
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour, sugar and baking powder; cut in butter until crumbly. Stir in egg until dough forms a ball. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. , For filling, beat the egg yolks, sour cream, sugar and vanilla in another small bowl just until combined. Sprinkle 2 cups blackberries over crust. Carefully pour sour cream mixture over berries. Place pan on a baking sheet. , Bake at 325° for 1-1/2 hours or until center is almost set. Cool on a wire rack (center will fall). , Remove sides of pan. Top with whipped cream and remaining blackberries. Refrigerate any leftovers.
Nutrition Facts : Calories 253 calories, Fat 14g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
BLACKBERRY CUSTARD TARTS
How can you improve a traditional egg custard tart? We've tried by spicing up the pastry with nutmeg and adding berries
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h30m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Roll out the pastry on a lightly floured surface to about 0.5cm thick. Grate over a dusting of nutmeg using a fine grater, then scatter over the cinnamon in pinches. Roll the pastry a few more rolls to press in the spices. Cut out circles to line 6 x 10cm round, deep-ish individual tart tins, with a little overhang. Sit them on a baking sheet and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the tart cases with small pieces of scrunched-up baking parchment, fill with baking beans and blind-bake for 15-20 mins until pale golden and set. Remove the paper and beans, and bake for a further 10-15 mins until biscuity. Cool, then trim the edges with a small, sharp serrated knife.
- Reduce oven to 150C/130C fan/gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk and vanilla into a saucepan and bring to the boil. Pour onto the egg mixture, whisking as you go, then sieve into a jug. Divide the blackberries between the tins, then pour over the custard to fill as much as you can. Grate over some more nutmeg and bake for 20-30 mins. They'll be ready when the top is set but the centres tremor slightly when the baking sheet is jiggled. Cool completely before eating.
Nutrition Facts : Calories 672 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
BLACKBERRY CURD TART
Have a surplus of blackberries? Why not make them into a delicious and beautiful tart? Make sure to adjust the amount of sugar in the filling according to how sweet your berries are--if they're a bit tart, try 2/3 cup sugar instead of a 1/2 cup.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h15m
Yield 10
Number Of Ingredients 16
Steps:
- Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
- Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
- Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust.
- Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 34.6 g, Cholesterol 94.6 mg, Fat 14.9 g, Fiber 6.8 g, Protein 7.6 g, SaturatedFat 5.5 g, Sodium 141.2 mg, Sugar 16.6 g
BLACKBERRY CLAFOUTIS
Clafoutis is one of my favorite French desserts because it takes only 10 minutes to prepare and is super versatile. I tried it with blackberries the other day and loved the result!
Provided by prinzessin
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with butter.
- Add blackberries to the prepared baking dish.
- Stir milk and eggs together in a bowl. Whisk in flour, sugar, and salt and mix until batter is smooth. Pour batter over blackberries.
- Bake in the preheated oven on the middle rack until eggs start to set, about 25 minutes. Sprinkle brown sugar on top and bake until golden brown, about 20 more minutes.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 33.2 g, Cholesterol 59.2 mg, Fat 3.1 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 67 mg, Sugar 19.9 g
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