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No Bake Blueberry Curd Tart

No Bake Blueberry Curd Tart



© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A no bake fruit art with butter cookie crumb crust filled with homemade blueberry curd, then garnished with some white chocolate crunchy balls–simple, delicious and perfect for hot summer days when the berries are in abundance. Do make an extra portion of blueberry curd to spread on homemade bread or pour over some pancakes. You can use fresh or frozen blueberries for the curd. Berries of any kind always yield delicious results! Besides blueberries, you could opt for raspberries, blackberries, or strawberries.

Cookie Crust Blueberry Curd
  • 200 g Butter cookies
  • 80 g Unsalted butter, melted
  • 300 g Fresh blueberries
  • 4 tbsp Freshly squeezed lemon juice
  • 150 g White sugar
  • 2 Eggs, medium
  • 4 Egg yolks
  • 70 g Unsalted butter, cut into 6 smaller pieces
  1. Place butter cookies in a large ziploc bag. Seal all but 1-inch of the bag, so that air can escape. Take a rolling pin and roll over the ziploc bag of cookies until you have fine crumbs.
  2. Place cookie crumbs and melted butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 35x13cm tart pan with a removable bottom and press until it’s very compact. Chill the crust for 1 hour before filling.
  3. While the cookie crust chills, prepare the curd. Wash and dry the blueberries. Place the berries, 2 tablespoons of lemon juice and half of the sugar in a saucepan. Use a hand blender to puree the mixture. Cook the mixture over medium heat until it turns dark purple and it has started to thicken a bit, about 10 minutes.
  4. Strain the mixture into a medium-sized bowl through a fine mesh strainer to remove the blueberry skins. Pour the blueberry puree back into the saucepan and add in the remaining lemon juice and sugar.
  5. Place a medium bowl with a fine-mesh strainer next to the stove. Add the whole eggs, and egg yolks to the saucepan and whisk to thoroughly combine. Place the pan over medium-low heat and whisk constantly, until the mixture is slightly thickened.
  6. Remove the saucepan from the heat and whisk in the butter one piece at a time until thoroughly incorporated. Strain curd through the strainer into the bowl.
  7. Remove the crust from the fridge and pour the strained curd into the crust. Chill the tart for at least 4 hours, preferably overnight, until firm. If desired, garnish with mint leaves and chocolate crunchy balls.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com



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