To the younger generation, the word ‘blackberry’ probably only brings to mind a variety of gadgets, but to those who remember when there were no mobile phones in sight or in hand, the blackberry is first and foremost that small, ripe, juicy fruit that makes excellent pies, jams, jellies and wines.
Over 12 species of blackberries grow in woods and clearings in Canada, mainly in eastern provinces and southern British Columbia. Worldwide, Mexico is the leading producer of blackberries, with nearly the entire crop being produced for export into the off-season fresh markets in North America and Europe.
Although nowadays blackberries are primarily used in cooking, they are known to be very beneficial to health. Having one of the highest antioxidant contents of all fruits, blackberries are good for lowering cholesterol levels, support oral health, strengthen bones, regenerate the skin and aid the digestive system.
Today, I thought I’d incorporate them in a custard tart decorated with some white chocolate. The blackberries not only add color but with their deeper, darker, more complex tart/sweetness, add something very special.
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- 3/4 cup flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 5 Tbsp (70 gm) cold, unsalted butter
- 1 1/2 Tbsp ice cold water
- 1 1/4 cups fresh blackberries + more for garnish
- 1 1/4 cups 1/2 & 1/2 cream
- 1/4 cup sugar
- 1/2 tsp salt
- 2 egg yolks, beaten
- 2 1/2 Tbsp cornstarch
- 1/4 tsp cinnamon or ginger
- 1 Tbsp unsalted butter, softened
- 1 1/4 tsp pure vanilla
- 30 gm white chocolate for decorating
- fresh mint for garnish (optional)
Ingredients
Pastry
Blackberry Custard
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- In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse 3-4 times, until butter is in pea-size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate for at least an hour.
- In a saucepan, cook blackberries over low heat, stirring frequently, until berries break down & sauce begins to boil. Cook until sauce begins to thicken, 7-10 minutes. Remove from heat, strain through a fine mesh sieve, pressing on solids & discarding seeds & solids. Reserve blackberry juice.
- In a small saucepan, whisk together 1/2 & 1/2 cream, sugar & salt. Bring to a boil over medium heat, stirring frequently.
- In a medium bowl, whisk together egg yolks, cornstarch & cinnamon (or ginger). Slowly add half of the 1/2 & 1/2 mixture, whisking constantly. Add egg yolk mixture to remaining 1/2 & 1/2 mixture in saucepan & bring to a boil over medium heat. Cook, stirring constantly, until thickened, 2-3 minutes.
- Remove from heat & whisk in butter & vanilla until butter is melted then whisk in reserved blackberry juice. Pour into a heatproof bowl, cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Allow to cool completely.
- On a lightly floured surface, roll chilled pastry to 1/8-inch thickness. Transfer to a 14 x 4-inch rectangular tart pan. with a removeable bottom. Freeze for 15 minutes.
- Top crust with a piece of parchment paper, letting ends extend over edge of pan. Add pie weights. Bake until lightly golden around edges. Carefully remove paper & pie weights. Bake until lightly golden & surface is set. Let cool completely.
