Скачать или смотреть Blackberry Curd Tart with Hazelnut Crust

It's the 2023 Red Carpet Menu for Oscar®!

Each year I take the Academy Award's Best Picture Nominations and give them each an honorary dish to create an incredible meal! Recipe below!

This year's theme is Hotel Buffet Brunch. Here's our final dessert!

For Tar it's Tart
Blackberry Curd Tart with Hazelnut Crust


Ingredients:

The Curd:
• 1-1/4 cup blackberry purée
• 2 eggs
• 2 egg yolks
• 1 cup sugar
• 2 lemons, juice and zested -
• 1/2 cup fresh lemon juice, 2-3 lemons
• 1 tbsp lemon zest
• 1/2 cup butter
• 1 pinch salt

The Crust:
• 1/2 cup butter, room temperature
• 1/2 cup powdered sugar
• 1 cup flour
• 3/4 cup hazelnut meal, or blended hazelnuts
• 1/4 tsp salt

Garnish (optional)
• 1 cup blackberries
• remaining zest
• 1/4 cup hazelnut meal

Instructions:
The Curd:
1) Whisk the eggs and egg yolks. Set aside.
2) In a sauce pot over low heat, add the purée, sugar, lemon juice, 1 tsp zest, butter, and salt - let butter melt.
3) Whisk about 1/4 cups of the liquid into the eggs to temper them. Add another 1/4 cup more and add to the pot. Raise the heat to medium and stir for about 10-15 minutes until the mixture thickens - check the back of the spoon. If your finger makes a clean line, it's ready. Remove from heat and let it get to room temperature. Stir occasionally to keep a thin skin from forming.

The Crust:
1) Using a mixer, combine butter and sugar until fluffy. Add flour, hazelnut meal, and salt. Mix well.
2) Gather into a ball and press evenly into a 10” fluted tart pan with removable bottom.
3) Bake at 350° for 15-20 minutes or until lightly golden. Let cool to room temperature

The Tart:
When curd and crust are room temperature, pour curd evenly into the crust. Bake at 350° for 10-12 minutes. Let cool to room temperature and refrigerate until firm set, 2 or more hours. Garnish as you like and serve.

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