Blackberry Curd Tart

1. 1

   Pre-heat oven to 350.

2. 2

   Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.

3. 3

   Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.

4. 4

   Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).

5. 5

   Bake at 350 for 30 minutes.

6. 6

   While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.

7. 7

   Wipe pan clean and return to pan.

8. 8

   Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.

9. 9

   Cook for 1 minute, stirring constantly.

10. 10

    Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.

11. 11

    Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.

12. 12

    Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.

13. 13

    Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.

14. 14

    Cook without stirring until a candy thermometer regiusters 250 degrees.

15. 15

    Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.

16. 16

    Pre heat broiler.

17. 17

    Spoon curd over crust.

18. 18

    Top with meringue.

19. 19

    Broil 2 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.