This Homemade Blackberry Curd recipe is silky smooth and incredibly easy to make, using frozen blackberries.
This recipe will feature again in my next post (tomorrow) for Blackberry Chocolate Cake with Chocolate Ganache which is my blog birthday cake. That’s right, Sugar Salt Magic is turning 2 this month. It’s officially an ankle biter 🙂
This Blackberry Curd is so silky smooth and sweet but still has a little tartness to it as well. It sets nicely and worked perfectly as a layer in my Chocolate layer cake. It takes roughly 10 minutes to make, that’s it. Seriously. Something so simple can’t be good right? Well it is.
You could use this
- In pies and tarts
- Mixed through a no-bake cheesecake
- Mixed with some whipped cream and cream cheese to make a dessert dip
- Mixed through ice cream, to make Blackberry Curd Ice cream
- On toast
- Stirred into your morning oatmeal or porridge
- Or as the base on a dessert pizza. Just spread it on your baked pizza dough base, then top with fruits, cream and chocolate shavings.
I haven’t yet tested this in a baked dessert recipe but when I do, you’ll be the first to know.
So without further ado Homemade Blackberry Curd.
Homemade Blackberry Curd Recipe - silky smooth and incredibly easy to make, using frozen blackberries
- 150 g frozen blackberries
- 1 eggs and 2 egg yolks
- 75 g unsalted butter
- 100 g caster sugar
- 1 tablespoon cornflour (notes)
- Juice of half lemon
- Red food colouring (optional)
Heat the blackberries in the microwave for 1-2 minutes, then mash with a fork (or meat mallet)
Push through a strainer until you have 1/2 cup of juice.
In a saucepan, whisk together the eggs, egg yolks and sugar combined. Put on the stove and turn the heat on low. Add the butter and blackberry juice. Continue whisking while the curd heats. After about 6-7 minutes you’ll notice it has thickened and is steaming.
When you see the first bubble of a simmer start, mix together the lemon juice and cornflour then pour in while whisking constantly. Add some food colouring now if using. Continue to whisk for another couple of minutes until the mixture is thick and you can see the trail from the whisk.
Strain into a bowl and place in the fridge to cool.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
- You could substitute other berries too
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