This Blackberry Mint Tarts recipe comes to you because I’m mourning the end of summer, which has been surprising. I never considered myself a summer person, but this summer has been really special. I’ve spent a good deal of doing what I love, including a ton of baking, catching up with people I love, starting this blog, and reading more than I have in a long time. It’s been restful and reaffirming.
I’m also pre-missing this wonderful summer. I leave for Greece in nine days. An exciting adventure, for sure, and one that I am grateful to have. But I’m leaving behind a happy life, even if it’s one that I will be returning to shortly. I also know that when I come back, these days of leisure will be very far behind me.
With all this in mind, I’ve spent the last week baking A LOT. Even more than I have been the past few months. I’m visiting a lot of loved ones in the coming week, and they’re all getting some baked goods, and I’m trying not to go too silent on the baking front during my traveling.
With all this in mind, today I’m sharing a dessert that was honestly more for me than anyone else. I’ve mentioned previously, somewhere along this short blogging journey, how much I love tarts (proof of this in the Lemon Basil Tart, Apricot Tartlets, and Chocolate Tart and that’s not even all!). They really are my absolute favorite and the hardest for me to resist.
This lovely number gets its gorgeous, royal purple (okay, maybe it’s not quite royal, but it’s still gorgeous) from fresh blackberries. With the added freshness of mint, this tart tastes just like summer, right as it’s beginning to leave us.
Blackberry Mint Tartlets
Fresh raspberries and mint make for a beautiful, fresh dessert at the end of the summer. This curd is light and fresh, not too sweet, and tastes wonderful over this easy pastry crust. This will make you weep the end of summer.
- 300 grams all-purpose flour
- 100 grams sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces unsalted butter cold
- 2 eggs
Blackberry Mint Curd
- 2 pints blackberries rinsed
- 150 grams sugar
- 1 lemon juiced
- 1/2 cup fresh mint tightly packed
- 4 egg yolks
- 4 eggs
- 170 grams butter
Preheat oven to 350. Prepare 8 mini tart pans, or 2 9-inch tart pans, by thoroughly buttering the bottom and the sides.
Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse for several seconds to sift.
Add cold butter and pulse until mixture reaches the consistency of bread crumbs. Add eggs and pulse until the dough just begins to come together. Stop immediately.
Evenly distribute the dough between tart pans and press the dough into the pans (no rolling required!), beginning with the sides and then moving to the bottom of the pans.
Refrigerate for 10 minutes, or until oven is finished preheating.
After chilling, prick holes in the bottom of the tarts with a fork. Bake for 15 - 20 minutes, until tarts are just browning at the edges.
Blackberry Mint Curd
While baking the crusts, prepare the blackberry mint curd. Combine blackberries, sugar, lemon juice, and mint in a heavy-bottomed saucepan over medium heat. Bring to a boil, then reduce heat. Simmer for 3 - 5 minutes, until the juice is beginning to thicken.
Transfer entire mixture into a blender or food processor. Cool in blender for 5 minutes before blending.
After blending, run juice through a fine mesh strainer to remove blackberry seeds. Return to heat and add eggs, egg yolks, and butter. Do not stop stirring the curd at this stage or you’ll risk scrambling the egg. The curd is ready when it is thick enough to coat the back of a wooden spoon. Dip the wooden spoon into the curd, then run your finger through the curd on the spoon. If there is a clean trail, the curd is finished. This should take 8 - 10 minutes.
Remove from heat and, if desired, run through mesh strainer again to remove any egg or seeds. Divide evenly between baked tart shells and return to 350 oven.
Bake 5 - 8 minutes, until curd is just set and still wiggly in the middle.
Chill for 2 hours before serving.
This recipe can easily be halved to serve a smaller number of folks.
Likewise, the curd is very adaptable. Use with different fruits or herbs, or leave fresh herbs out. It's a flexible, tasty treat that will work lots of ways.