Blackberry Curd Tart

I’m on a tart posting spree.

Really, I’m just finally deleted my old blog and getting as many worth-while posts transferred over before I do.

Once again, an ode to tarts: They’re just to satisfying to make. They’re so pretty! Pick a pretty-ass color curd, slap some berries and shit on it and you’re basically fooling people into thinking you’re a pastry chef. They’re SO easy to make look crazy impressive and they really don’t take all that much skill to get it right (despite GBBO acting like literally everything goes wrong if you’re not amazingly precise). You can do them the day before and keep it in the fridge overnight until whatever it is that you’re going to.

They all start out with my gluten-free pastry shell. This is the most time-consuming bit. There’s a lot of down time when the pastry has to chill. 30-60 min after you make the dough, and another 10-15 once it’s in the tin just before you bake it (which is another 25 min). The filling usually takes 10-15 minutes and the bake time ranges from 15-30 depending on what you’re making. Sometimes there’s no bake time at all and you just chill it until lit’s set. It all hinges upon whaat you’re putting in the thing. Today, we’re doing a blackberry curd. It’s tangy, super fresh, and the color is…I mean…WOW.

I had lemons on hand, so that’s what I used – but I bet this would be fantastic using limes instead.

This recipe picks up after you’ve made the tart shell (or while it’s baking).