Blackberry Curd with Scottish Shortbread

Blackberry Curd with Scottish Shortbread – rich creamy blackberry curd served with simple and lightly sweet Scottish Shortbread a great afternoon snack with tea or coffee.

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birthday party food

I made dessert for my soon-to-be-sister-in-law’s birthday this past weekend – Vanilla Bean Tarts in Shortbread Crust with Berries, Lemon Curd and Blackberry Curd. Unfortunately, I didn’t photograph the vanilla custard or the finished tarts.

But, I have some shots of the blackberry curd. So, I made some simple little shortbread cookies to go along with the blackberry curd.

blackberry curd

The color of the blackberry curd really impressed me. The flavor was very delicate, and I felt like the vanilla custard overpowered it. This more simple serving with lightly sweet shortbread fits the blackberry curd much better.

I used the recipe from the lemon Cream Pie for the lemon curd, just swapping out blackberries for lemon. (I thinned the blackberry juice a little with some lemon juice.)

Feel free to switch out the fruit in this curd recipe, try grapefruit, lime, orange, blueberries, whatever you want.

shortbread flour

I’ve made shortbread before with only all-purpose flour, and with a combination of cornstarch and all-purpose flour. But, this time, I thought I would experiment with the flour. Read all about flour if you want to learn more.

I decided to try rice flour; it doesn’t develop gluten so it gives a crumbly and tender shortbread, just like cornstarch would do.

As the shortbread bakes, the smell of butter and sugar wafts in the kitchen- smelling heavenly.

These shortbread cookies would also be delicious with some Strawberry Almond Cottage Cheese Pudding on the side.

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Recipe

Blackberry Curd with Scottish Shortbread

Debi

Blackberry Curd with Scottish Shortbread – rich creamy blackberry curd served with simple and lightly sweet Scottish Shortbread a great afternoon snack with tea or coffee.

5 from 1 vote

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Prep Time 55 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Breakfast, cookies, Dessert

Cuisine American, Scottish

Servings 18 cookies

Calories 197 kcal

Ingredients

  

1x2x3x

Blackberry curd

• 4 large egg yolks
• 3 large eggs
• ½ cup fresh blackberry juice
• ½ cup unsalted butter diced
• ½ cup granulated sugar

Scottish Shortbread

• 10 tablespoons unsalted butter softened to room temerature
• ¼ cup powdered sugar
• 1 ½ tablespoons granulated sugar
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour

Instructions

 

Blackberry juice

• To make blackberry juice, take about 1 & ½ cups fresh blackberries and blend them in the blender. Strain the juice through a fine mesh strainer to remove all the seeds. Press on the seeds to extract all the juice. Add 1 teaspoon of fresh lemon juice to thin the blackberry juice. You can also use store bought blackberry juice.

Blackberry curd

• Whisk yolks and eggs in a medium bowl to blend.
  4 large egg yolks, 3 large eggs
• Combine blackberry juice, butter, and sugar in a separate large metal bowl.
  ½ cup fresh blackberry juice, ½ cup unsalted butter, ½ cup granulated sugar
• Set bowl of blackberry mixture over saucepan of simmering water; whisk until butter melts and sugar dissolves. Gradually whisk 1/3 of hot butter mixture into eggs, whisk mixture back into bowl with remaining butter mixture set over simmering water. Whisk constantly until custard thickens and thermometer inserted into mixture registers 180°F, about 5 minutes (do not boil). (If you don’t have a candy thermometer, wait until the mixture thickens and coats the back of a wooden spoon.)
• Pour blackberry curd through strainer set over medium bowl. Place plastic wrap directly on surface of curd; chill overnight.

Scottish Shortbread

• Preheat oven to 300° F, and position a rack in the center of the oven. Beat the butter, sugars, and salt on medium speed (in a stand mixer or with a hand-held mixer) until very fluffy and well blended. Gradually sift the flour(s) and cornstarch, if using, over the top of the butter mixture while stirring.
  10 tablespoons unsalted butter, ¼ cup powdered sugar, 1 ½ tablespoons granulated sugar, ¼ teaspoon salt, 1 ½ cups all-purpose flour
• Lightly knead the dough to form a ball. Firmly press it into an 8×8 pan or shortbread mold, and pierce the dough deeply with a fork several times. (This prevents the shortbread from puffing up).
• Bake at 300° for 40-50 minutes, until pale gold and just slightly darker at the edges. Allow to cool until barely warm, and cut the shortbread to form bars. Let stand until completely cool.

Notes

Blackberry Curd can be made up to 2 days ahead. Keep refrigerated.

 

If desired, substitute 1/3 cup of rice flour or cornstarch for an equal amount of all-purpose flour (easiest way to do this is to measure out the 1 ½ cups of flour and then scoop out 1/3 cup and put that 1/3 cup back in the flour bag. Then add the remaining flour to your shortbread as directed).

Nutrition

Calories: 197kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 101mgSodium: 48mgPotassium: 36mgFiber: 0.3gSugar: 9gVitamin A: 450IUVitamin C: 3mgCalcium: 14mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword blackberries, blackberry, shortbread

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