Wild About Blackberries
From jewel-like jams and jellies to buttery, deep-dish cobblers. Blackberry Curd Filling is an irresistible treat we enjoy in both tarts and layer cakes. Unlike traditional curds that call for 30 minutes of cooking time, this easy recipe quickly thickens with a little cornstarch.
To prepare homemade miniature tart shells, unroll refrigerated piecrust on a lightly floured surface. Cut circular shapes using a 21/2-inch round cutter; press into miniature muffin pans. Prick bottoms of shells; freeze shells 10 minutes. Bake at 450° for 6 to 8 minutes or until golden brown. Cool in pans on wire racks. Remove from pans when cooled.
Spoon curd evenly into shells; garnish with sweetened whipped cream, fresh mint, and sliced blackberries.
*Store these recipes into your E-Cookbook.
