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Blueberry Curd Bars

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Impresión
Tiempo de preparación35 minutos
Hora de cocinar15 minutos
Sirve16
These Blueberry Curd Bars are a delightful blend of buttery shortbread and silky blueberry curd, offering a perfect balance of tangy and sweet flavors. The roasted cashew crust adds a nutty richness that complements the vibrant blueberry filling. With their stunning purple hue and luscious texture, these bars make an elegant and irresistible dessert for any occasion.

INGREDIENTES

    Shortbread Crust

  • ½ cup roasted cashews
  • ½ cup unbleached all-purpose flour
  • ¼ cup confectioners sugar
  • Zest from 1 lemon
  • ¼ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed

    • Blueberry Curd

  • 2 tazas de arándanos gigantes de California
  • ⅓ cup water
  • 1 taza de azúcar granulada
  • 2 huevos grandes
  • 2 large egg yolks
  • 3 cucharadas de jugo de limón
  • ¼ teaspoon fine sea salt
  • ½ tablespoon tapioca flour
  • 6 tablespoons cold unsalted butter, cubed

DIRECCIONES

  • Preheat the oven

    Preheat oven to 350ºF and line a 8x8 metal baking pan with parchment paper allowing overhang; set aside.

  • Make the shortbread crust

      • In the bowl of a food processor add cashews and pulse until broken down into flour/meal-like consistency (very small pieces). Add flour, confectioners sugar, lemon zest and salt. Pulse again in 1 second pulses, about 10 times. Add in cold cubed butter, pulsing again about 30 times, until butter is completely broken down and flour mixture is now moist.
      • Transfer to lined 8x8 baking pan, pressing down evenly. Bake for 20-25 minutes, or until crust is lightly golden brown. Set aside to cool while you make the blueberry curd.

  • Make the blueberry curd

      • Place the blueberries and water in a medium saucepan over medium-high heat and bring to a boil. Continue cooking down blueberries for about 5-10 minutes, allowing them to burst while mashing with a wooden spoon or potato masher.
      • Next, place a fine mesh sieve over a heat proof bowl and strain blueberries through the sieve, mashing down the blueberry skins so there's only blueberry sauce left in the bowl. You should get about ¾ cup of the blueberry sauce. Set aside to cool for 10 minutes. Meanwhile, wash out the saucepan and mesh sieve to use again later.
      • Once cooled, return the blueberry sauce to the saucepan over medium heat and whisk in sugar, eggs, egg yolks, lemon juice, salt and tapioca flour. Whisk until completely smooth and bring mixture to a light simmer, about 5 minutes. Stir continuously until mixture has started to thicken, coating the back of a spoon. You want the mixture to be about 170ºF if using a thermometer.
      • Remove the pan from heat and stir in the butter until completely melted. Strain the blueberry curd once more through the mesh sieve over a heat proof bowl, removing any potential bits of cooked egg. Allow curd to cool for 15 minutes.

  • Bake

      • Pour blueberry curd onto shortbread crust and bake at 350ºF for 13-18 minutes until the curd has just set – the middle of the curd should still slightly move. Allow the pan to cool to room temperature before transferring to the fridge to chill for at least 4 hours, preferably longer (up to 1 day) before cutting into.
      • For clean cuts, wipe the knife clean between each slice. Cut into 16 squares.

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