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Dessert

Blackberry Curd Tarts

by Gina Fontana December 21, 2018
written by Gina Fontana December 21, 2018
Jump to Recipe

This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much!

Blackberry Curd Tart

Blackberry Curd Tarts.

The answer to the “what should I make for dessert that isn’t loaded with sugar” question you’ve been asking yourself. See, I get it. When it comes to food at the holidays, it’s all about indulging that sweet tooth- especially as a food blogger. And I’m ok with that, in moderation. But then I get to a certain point where I’m on sugar overload, so I migrate more into using natural sugars in my recipes, like as I did in these adorable tarts! And guess what? They still satisfy any sugar cravings that might sneak up on you.

Blackberry Curd Tart

Call me a rebel because it seems like I’m breaking all the dessert rules with these Blackberry Curd Tarts. Keep reading, you’ll know why. Hint: they include real fruit, some amazing supercolor powders from Suncore Foods, and the crust is made with quinoa flakes! Now before I lose you, my sugar-loving, dessert obsessed dad loved them… so trust me when I say, you will too.

Blackberry Curd Tart

Other than the fact these Blackberry Curd Tarts are adorably elegant, they are easy to make and packed with some surprising nutrients too! The crust is raw, so that means no baking required and sneakily includes some orange carrot supercolor powder and quinoa flakes from Suncore Foods. The blackberry curd filling is also super simple to make and features Suncore Foods’ violet grape supercolor powder.

Blackberry Curd Tart

Vittle Club

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Blackberry Curd Tart

Let’s take an even closer peek at what makes these cute little tarts your new favorite holiday dessert:

Crust

☆ Suncore Foods Quinoa Flakes

☆ walnuts

☆ dates

☆ coconut oil

☆ maple syrup

☆ Suncore Foods Orange Carrot Supercolor Powder

Filling

☆ blackberries

☆ maple syrup

☆ lemon juice

☆ arrowroot powder

☆ cardamom

☆ Suncore Foods Violet Grape Supercolor Powder

Garnishes

☆ sugared cranberries

☆ Suncore Foods Superbloom Rose Buds

☆ blackberries

 

I’m going to quickly break down the nutritional value in these tarts by including these wonderful products from Suncore Foods:

Quinoa Flakes– packed with protein, fiber, vitamins, minerals, and essential amino acids and are a great alternative to oats.

Orange Carrot Supercolor Powder- packed with Vitamins A and C, antioxidants, and beta-carotene, giving you not only benefits for your eyes, but also a great energy enhancer.

Violet Grape Supercolor Powder- loaded with antioxidants and potassium. It’s also bursting with nutrients that can help prevent heart disease, constipation, and high blood pressure.

Blackberry Curd Tart

And being that tarts remind me of the fanciest of tea parties at the Queen’s palace (no idea why haha) I had to add delicate dried rose buds as the perfect garnish along with some fresh blackberries and sugared cranberries. Aside from being beautiful, consuming rose buds have therapeutic benefits that can nourish the skin, increase immunity, reduce fatigue, and improve digestion!

Blackberry Curd Tart

So go ahead, I give you full permission to indulge in these delightful Blackberry Curd Tarts this holiday season! Hope you love them, and as always if you make them, be sure to tag me on  Instagram or Facebook!

Continue to Content
Blackberry Curd Tart

Blackberry Curd Tarts

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

Raw Crust

  • 3/4 cup Suncore Foods Quinoa Flakes
  • 7 pitted dates
  • 1/2 cup raw walnuts
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1/2 tsp Suncore Foods Orange Carrot Supercolor Powder

Blackberry Curd Filling

  • 1 cup fresh blackberries
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2.5 tsp arrowroot powder
  • 1/8 tsp cardamom
  • 1/2 tsp Suncore Foods Violet Grape Supercolor Powder

Sugared Cranberries (optional)

  • 1 cup fresh cranberries
  • 1 cup water
  • 1.5 cups sugar

Garnishes

  • Suncore Foods Superbloom Rose Buds
  • fresh blackberries
  • sugared cranberries

Instructions

Sugared Cranberries

  1. ** If making sugared cranberries, please make the night before.
  2. In a medium saucepan, bring water to a boil and stir in 1 cup of sugar. Stir until the sugar dissolves to make a syrup. Place the cranberries in a bowl and pour the syrup over top and let the cranberries soak for 4 hours or overnight.
  3. Drain the cranberries. Pour the other half cup of sugar in a bowl and toss the drained cranberries in the sugar, coat well. Place on a parchment lined baking sheet and allow them to dry.

Blackberry Curd

  1. Make your curd filling first. Start by blending your blackberries in a food processor/blender until smooth
  2. Add your maple syrup and nutmeg to the processor/blender as well and blend until very smooth
  3. In a small bowl, whisk together the lemon juice and arrowroot powder until smooth, then add it to the blackberry mixture, blend again
  4. Pour the mixture into a medium saucepan and cook over medium heat until the mixture starts to boil, stirring constantly. Cook for a few more minutes, continuing to stir until it thickens and then pour it into a glass container. Whisk in the Violet Grape Supercolor Powder and allow the mixture to cool at room temperature. Once cool, cover and store in the fridge until you're ready to use (or overnight)

Crust

  1. Place your dates in a glass bowl/measuring cup and fill with water to cover the dates. Microwave for about 2 minutes to soften the dates
  2. In your food processor, combine all the crust ingredients including the drained dates. Blend until the crust is well combined
  3. Firmly press the crust into tart tin(s)

Tarts

  1. Pour your curd filling in the tart shells and refrigerate/freeze until the curd sets up
  2. Decorate with sugared cranberries, rose buds and fresh blackberries

Notes

**NOTE: feel free to double to make one medium-sized tart

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert
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2 comments

Heidi Kutney December 30, 2018 - 9:32 pm

You mention peaches in the directions while peaches aren’t a part of the recipe. ;p
Could you obtain the same or similar color for the curd using red dragon fruit instead of the color powder?
This sounds scrumptious! Looking forward to making it! 🙂

Reply
HealthyLittleVittles December 30, 2018 - 9:37 pm

Thank you for catching my error! I will change peach mixture to blackberry mixture. I was referring to my peach cobbler chia pudding recipe 🙁 I haven’t tried it with dragonfruit but that sounds delish! Would love to hear about it if you make it that way. Hope you enjoy!!

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Happy New Year! 🥳🎉✨ I have some delicious Happy New Year! 🥳🎉✨ I have some delicious recipes coming this year, both savory and sweet! Like this better-for-you Avocado Chocolate Pie! You’ll have to wait for this one though, it’ll be in my new book! A “new you”in the new year doesn’t have to mean skipping out on things you love, just finding a different way of indulging 😉
TOP POST OF 2020! ✨ you guys have great taste be TOP POST OF 2020! ✨ you guys have great taste because these APPLE BUTTER WHOOPIE PIES are definitely one of my favorite recipes of 2020 as well.
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Happy New Year to you my friends, wishing you many healthy blessings in the new year ❤️🎉
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