Isn’t this the pinkest and most gorgeous cake filling you have ever seen? This is my blackberry curd recipe that only requires 5 ingredients to get the most perfect, silky smooth, fragrant, and vibrant sauce for any dessert. It is my go-to curd recipe and it could not be any easier.
This is the perfect filling for any tart or cake. I used it in a lemon and blackberry cake and it stole the show! It’s so good you could eat it straight out of the jar!
Makes enough for filling and decorating a 2-layer 7″/18cm cake
INGREDIENTS:
- Juice of 1 Lemon
- 1 Egg, room temp
- 1 Egg Yolk, room temp
- 75g Caster Sugar
- 100g Blackberries (if frozen, thaw before use)
- 50g Unsalted Butter
STEPS:
- In a saucepan, add lemon juice, egg, egg yolk, and sugar. Whisk to combine then add the blackberries
- Optional Step: if the berry has been thawed, it might be soft enough to mash using a spatula, so move to the next step. But if the berries are fresh or difficult to mash up, use a blender or emersion blender to give it a few pulses. Don’t over blend, pulse it just enough so that the juices from the berries are released
- Transfer the saucepan onto the stove and slowly cook on low-medium heat. Constantly stir with a spatula to avoid any curdling and mash any large clumps of berry
- The mixture will begin to thicken. You’ll know the curd is ready when you scrape the bottom of the bowl with a spatula and the curd will be thick enough to stay separated for a few seconds. You’ll be able to see the bottom of the pan then slowly it’ll flood back together and cover the bottom. It should be a thick liquid consistency
- Pour it through a strainer. This will remove all of the seeds and any overcooked clumps in the curd
- Cover it with a piece of clingfilm. Press it right against the surface of the curd then pop it into the fridge to set until it’s completely cold. Pressing the clingfilm onto the curd will ensure that a “skin” doesn’t form
- Before using it, give it a whisk to loosen it up and enjoy!
- Keep it in the fridge for 3-7days! (I don’t recommend it but I have kept mine for longer, as long as it’s not contaminated and sealed well, it should keep pretty well)
MAKING OTHER FLAVORS:
If you are looking to make a different curd flavour, simply swap out the blackberries with your choice of fruit! Below are some examples that are incredible alternatives!
- Any Berry: Simply swap the blackberries with your preferred berry type (eg. strawberry, raspberry, blueberry…)
- Lemon: Click here for the recipe!
- Passionfruit: Omit the blackberries and add half of the lemon juice. Add 2 or 3 passion fruits and follow the recipe as stated above
