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Recipe: Blackcurrant Curd
This softer alternative to lemon curd is quick to make and can be used in tarts and cakes or spread on scones and toast. Mel Hutchfield's delicious recipe makes two standard jars and will keep in the fridge for about 3 weeks.
- 300g blackcurrants
- 3 star anise
- 3 tbsp lime juice
- 150g unsalted butter
- 5 whole eggs plus 5 additional yolks, lightly beaten together
- 150g golden caster sugar
1. Remove the blackcurrants from their stalks then add them, the whole star anise and 5 tbsp of warm water to a pan. Bring to the boil, then reduce the heat and simmer for about 10-12 minutes until the fruit is soft.
2. Remove the pan from the heat and throw away the star anise.
3. Push as much of the fruit as possible through a sieve into a bowl [throw away the remaining skins and seeds]. Leave the puree to cool slightly.
4. Add the puree and all the remaining ingredients into a pan on a low heat and stir frequently with a wooden spoon for 10-12mins until the mixture thickens enough to coat the back of the spoon well.
5. Poor into sterilised jam jars and cover.
6. To make the tarts pictured, put 2 tsp of the curd into puff pastry cases in a buttered muffin tin and top with a few chopped almonds. Cook in a pre-heated oven at 200c/gas 6 for 20mins until the pastry is golden.