I normally write up a big long description, especially for foraging posts so that folks who are new to foraging will feel confident to give it a try. But when I posted pictures of this tart on a wild edibles Facebook page, I had so many requests for the recipe I decided to just get the recipe part up and circle back to fancy pictures and a detailed explanation later. Hope you give this a try, I’ve gotten rave reviews from my family and neighbors!
More Wild Edible Treats From Bakers Brigade:
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servings
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Ingredients
For Graham Cracker Crust:
- 10 full graham crackers 5 oz.
- 5 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
For Mulberry Curd:
- 12 ounces ripe mulberries
- 1 cup granulated sugar
- zest of two limes
- juice from two oranges
- 2 eggs
- 2 egg yolks
- 1/2 cup cold unsalted butter cut into cubes
For Matcha Whipped Cream:
- 4 teaspoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons culinary-grade matcha powder I used Rishi Teahouse Matcha
Ingredients
For Graham Cracker Crust:
For Mulberry Curd:
For Matcha Whipped Cream:
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Instructions
For The Graham Cracker Crust:
- Preheat oven to 350 degrees.
- Process the graham crackers in a food processor until finely ground. You can also put them in a ziplock bag and crush them with a rolling pin. Add butter and sugar then pulse until thoroughly combined.
- Press crust mixture into the base and sides of a fluted 10" tart pan with a removable bottom. Bake for 10 minutes, or until fragrant and beginning to darken. Let cool.
For The Mulberry Curd:
- Combine the mulberries, sugar, lime juice and lime zest in a saucepan over medium heat. Simmer until mulberries have softened, about 10-12 minutes.
- Transfer to a food mill and process on the finest setting or put in a medium mesh sieve and press the liquid into a bowl. You'll want to get some of the solids and seeds into the mixture to retain that real fruit, jammy appearance, but most will be processed out. Stir in the butter until smooth.
- Combine eggs and egg yolks in a medium bowl and beat lightly. Slowly add a cup of the warm mulberry liquid into the eggs, whisking constantly to temper. Add the rest of the mulberry liquid, one cup at a time until combine.
- Return the mixture to the saucepan (wiping out of necessary) and cook over low heat until thickened, about 10 minutes. Let cool to room temperature. You can use the curd now or store it in the fridge in an airtight container for several days or in the freezer for several months.
- Carefully spread the room temperature curd over the cooled crust. Let set up in fridge for a few hours until completely chilled.
For The Matcha Whipped Cream:
- In a small bowl, sprinkle the gelatin over the water and allow to sit for a few minutes. Microwave the mixture for approximately 10-15 seconds, or until the gelatin dissolves. Let cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, cream, vanilla and matcha powder and whisk on low until the matcha is dissolved. Then beat the cream on high until soft peaks form. With the mixer still running, pour the gelatin mixture into the cream in a thin steady stream and then continue whipping until stiff peaks form.
- Top the chilled tart with the whipped cream and fresh mulberries.
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