Blueberry Curd Recipes

BLUEBERRY CURD

Steps:

• Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.). Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted.
• Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil.
• Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.

BLUEBERRY TART WITH LIME CURD

Steps:

• Heat oven to 400 degrees. Roll dough 1/8 inch thick, and line 4 1/2-by-14-inch rectangular tart pan placed on a baking sheet. Place in refrigerator to chill for at least 30 minutes.
• Line tart shell with parchment and dry beans or weights; bake 20 minutes. Remove paper and beans; reduce oven to 350 degrees. Bake shell until golden, about 10 minutes. Remove from oven; cool on a rack.
• Pour lime curd into tart shell. Place berries and honey in a medium bowl; toss to combine. Heap blueberries on curd, and garnish with lime zest. Serve.

BRIE, LEMON CURD, AND BLUEBERRY BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
• Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
• Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
• Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
• Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
• Enjoy warm or at room temperature.

BLUEBERRY CURD TART RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
• Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
• Add the butter and pulse until the mixture comes together and holds when compressed.
• Press the mixture into a 9-inch (23-cm) round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
• Preheat the oven to 350˚F (180˚F).
• Bake for 20-25 minutes.
• Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
• Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
• Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
• Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
• Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
• Continue whisking until the curd begins to thicken, 5-8 minutes.
• Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
• Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
• Chill the tart in the refrigerator overnight.
• Slice the kiwis into desired shapes and arrange on top of the chilled tart.
• Enjoy!