Blackberry Curd Tart Recipe

Nut crust

1. Preheat the oven to 350°F. Ready a rack in the middle of the oven.
2. Toast the nuts until they are fragrant. Then let cool slightly and blitz in your food processor until they are finely chopped.
3. Add the flour, sugar, and salt and blitz until mixed.
4. Add the cold butter and pulse about 10 times until the butter is the size of small peas.
5. Add the egg yolk and pulse about another 10 times until the mixture just starts to come together.
6. Dump the mixture out into a bowl or your clean countertop and work it lightly with your hands until it comes together into a ball. Flatten it into a disk, wrap it in plastic wrap, and let chill for 30 minutes.
7. Roll the dough between two sheets of plastic wrap and transfer it to the ungreased tart pan. Patch any rips or holes.
8. Chill the tart pan for 15 minutes in the freezer before baking.
9. Line the pan with parchment and fill with pie weights. Bake for 15 to 20 minutes, until the edge of the crust has browned. Carefully remove the parchment and pie weights, prick the crust with a fork, and continue baking about another 10 to 15 minutes, until the crust has browned.
10. Remove and let cool.

Blackberry curd

1. Wipe out your food processor if you haven't already, and add the blackberries. Blitz until they are a thick liquid.
2. Pass the blackberries through a fine mesh sieve. To do this, smash the berries against the side of the sieve using a spoon. Use a different, clean spatula or spoon to scrape the strained liquid on the outside of the sieve into a small to medium sized sauce pot. Repeat as many times as necessary. You will have about 1¼ cups of liquid.
3. Crack the eggs and egg yolks into a medium sized bowl and beat lightly.
4. Add the sugar, lemon juice, butter, and salt to the pot with the blackberry puree and heat over low heat until the butter melts.
5. Take about ¼ cup of the warm blackberry mixture and whisk it into the eggs to temper them. Repeat with another ¼ cup of the blackberry mixture, and then add the egg mixture to the pot and whisk in.
6. Turn the heat up just a bit to medium-low and heat while stirring until the mixture has thickened. This will take about 10 to 15 minutes, but please consider this time only as a guide, as it will depend on the pot you use and your cooktop. You should have a thickened mixture with tiny bubbles just starting to form. The classic test of doneness is if you can draw a line with your finger through the curd on the back of your spoon or spatula. If your curd is not cooked enough, it will not set in your tart shell.
7. Let the curd cool to room temperature, stirring occasionally to prevent a skin from forming.

Assembly

1. Preheat the oven to 350°F if not already pre-heated.
2. When both crust and curd are cool to touch, add the blackberry curd to the crust and carefully move it to the oven and bake for 10 minutes.
3. Let cool to room temperature. If the tart is made prior to the day of serving, it should be stored in the refrigerator and brought to room temperature before serving.