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.
Servings 18 cookies
Calories 197kcal
Ingredients
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: 197kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 48mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 450IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
