Blackberry Purée

Blackberry Purée
Blackberry Purée

You've got a lot of blackberries, right? This recipe is just for you. This tasty treat was created by Salty's on the Columbia's pastry Chef Darla Swanson, Portland pastry Chef since 1999.

Blackberry Purée

Serves 8-10


1 pastry shell, your choice
3 eggs
1 and 1/2 cups cream, at room temperature
1/2 cup sugar
1 cup blackberries, puréed
1 teaspoon vanilla

  1. Whisk together and strain all the ingredients above, except of course the pastry shell.
  2. Line a 9” or 10” tart pan with your favorite pastry.
  3. Chill than prick all over with fork.
  4. Pre-bake just the shell at 400 degrees Fahrenheit for 10 to 15 minutes.
  5. Turn oven to 350 degrees Fahrenheit
  6. Pour blackberry silk mixture into pre-baked pastry shell and bake for approximately 20 minutes.
  7. Filling will look like liquid in the center but will firm as it cools.
  8. Chill several hours or preferably overnight.

You can frost with whipped cream, top with berries and brush on a glaze of melted blackberry jam desired. Enjoy!

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