In this clever riff on lemon pie, Food & Wine’s Laura Rege fills a crunchy graham cracker crust with a sweet and tangy curd made with blackberry vinegar, fresh raspberries and a hint of virgin coconut oil. It’s ideal for anyone who enjoys a dessert with some pucker. Slideshow: More Pie and Tart Recipes 

October 2017

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Credit: Con Poulos

Recipe Summary test

active:
30 mins
total:
3 hrs
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a food processor, pulse the graham crackers with 1/4 cup of the sugar and 1/4 teaspoon of salt until fine crumbs form. Add the butter and pulse until incorporated. Press the crumbs evenly over the bottom and up the sides of a 13-by-4-inch fluted tart pan with a removable bottom. Bake the crust for about 12 minutes, until fragrant and browned. Transfer to a rack and let cool completely.

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  • Set a fine sieve over a medium bowl. In a medium saucepan, whisk the egg yolks with 1 cup of the sugar until well blended. Whisk in the vinegar, cornstarch and 1/2 teaspoon of salt and cook over moderate heat, whisking, until the mixture just starts to bubble, about 5 minutes. Add the raspberries and return to a simmer. Simmer over moderate heat, whisking, until the berries are broken down and the filling is very thick, about 5 minutes longer.

  • Remove the saucepan from the heat and whisk in the coconut oil. Strain the custard through the fine sieve, pressing on the solids; there should be just over 1 cup of custard. Pour the custard into the crust, cover with plastic wrap and refrigerate until cold, at least 2 hours.

  • Transfer the tart to a platter. In a large bowl, whisk the cream with the remaining 1 tablespoon of sugar until medium peaks form. Dollop the whipped cream on top of the tart, garnish with berries and serve.

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