Gluten-Free Blackberry Curd has an intense blackberry flavor it is thick, rich, sweet, and tart. OH! My! Goodness! I can’t believe I never thought to make this before. Such a beautiful and delicious spread goes on almost anything. Or at least in my house. Not only is this curd bursting with blackberry goodness and flavor but is also splendidly vibrant in color. So many uses for example use between cake layers, on ice cream, pancakes, or waffles. The uses are endless.
Believe it or not sweet and tart is one of my favorite combinations. Needless to say, this curd is thick, creamy and so pretty. So quick and easy to make much like lemon curd. However, I added a little tapioca flour to thick the curd just a little. Blackberries are one of my favorite fruits and bring so many wonderful childhood memories to mind.
Furthermore, if you add a little more tapioca then this becomes more of vibrant blackberry sweet and sour pudding.
Gluten-Free Blackberry Curd:
Blackberries are one of my absolute favorite berries. After making the blackberry curd I found the color to be a little less attractive than what I wanted. Therefore, I allow the curd to cool for a minimum of one hour after which I stir in a little more blackberry coulis to create a more attractive color. If looking for an even more vibrant color use a few drops of food coloring as most chefs do, or additional Blackberry Coulis can be added in. Keep in mind that doing so will make the curd a little thinner.
At any rate, Refined Sugar-Free Blackberry Coulis is used in this recipe.
Tapioca is my favorite gluten-free and grain-free flour. By the way, make sure to use tapioca and not cassava flour. Cassava and Tapioca are made from the Yucca plant. To summarize, Tapioca is the starch removed from the tuber whereas Cassava is the whole tuber ground into flour. Both flours have different properties. Read my blog post: Cassava Flour Information to better understand this ingredient.
In any case, Amazon sells Tapioca Flour and maple sugar. Moreover, this curd can be as a filling in between cake layers, on top of scones, pancakes, or in the middle of crepes.
Gluten-Free Blackberry Curd
Ingredients:
- 1/2 cup of refined sugar-free blackberry coulis
- 1/4 cup maple sugar
- 3 beaten eggs
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp tapioca flour
- 2 tbsp butter
Directions:
Combine coulis with maple sugar to allow the sweetness to infuse.
First, blend together the blackberry mixture and eggs over a medium heat pan or double boiler.
Let sit over medium heat and constant stirring until it thickens approximately 10 minutes. Finally, combine lemon juice and tapioca and stir together until combined. 
Next, stir the tapioca mixture into the curd while stirring continuously until thickened. Remove from heat. Next, stir in the butter. Cover with plastic wrap pressing the wrap down onto the surface of the curd to prevent skin from forming. 
After Cooling The Curd:
1/8 cup refined sugar-free blackberry coulis
Directions:
After the curd has cooled for a minimum of one hour remove the plastic wrap and stir in coulis. I do this to create a prettier color. (Since I don’t use food coloring this is how I obtain a more vibrant color). 
Next, place in sterilized jars or use right away.
Makes approximately 1 cup
Blackberry Curd
Ingredients
- 1/2 cup blackberry coulis
- 1/4 cup maple sugar
- 3 beaten eggs
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp tapioca
- 2 tbsp butter
After Cooling
- 1/8 cup blackberry coulis
Instructions
- Combine coulis with the maple sugar to allow the sweetness to infuse.1/2 cup blackberry coulis, 1/4 cup maple sugar
- First, blend together blackberry mixture and eggs over a medium heat pan or double boiler.3 beaten eggs
- Let sit over medium heat and constant stirring until it thickens approximately 10 minutes.
- Finally, combine lemon juice and tapioca and stir together until combined.3 tbsp freshly squeezed lemon juice, 1 tbsp tapioca
- Next, stir the tapioca mixture into the curd while stirring continuously until thickened.
- Remove from heat.
- Lastly, stir in the butter.2 tbsp butter
- Cover with plastic wrap pressing the wrap down on to the surface of the curd to prevent a skin from forming.
After Cooling The Curd:
- After the curd has cooled for a minimum of one hour remove the plastic wrap and stir in coulis.1/8 cup blackberry coulis
- This is done to create a prettier color. (Since I don't use food colorings this is how I obtain a more vibrant color).
- Next, place in sterilized jars or use right away.
- Makes approximately 1 cup
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 30 | |
| % Daily Value * | |
| Total Fat 2 g | 4 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 39 mg | 13 % |
| Sodium 21 mg | 1 % |
| Potassium 24 mg | 1 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 13 % |
| Vitamin C | 2 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
