I love this pie so much. I just love the way the sweet blackberries compliment the tart orange filling.

When I first baked this tart, I gave it to my friend & her family to taste, & it quickly became a their favourite pie of mine. Now every time I offer to bake something, this is what they ask for!

Ingredients:

Home made or storebought pie crust. My favourite pie crust recipe to use is from Sally’s Baking Addiction.

Orange Curd:

5 egg yolks, whisked

250g caster sugar

56 grams unsalted butter

1/3 cup corn flour

2 TBS orange zest

3 large oranges, juiced

1 1/4 cup water

1/4 ts salt

Blackberry Honey Compote:

1 cup fresh blackberries

1/2 TBS fresh honey

1 ts fresh lemon juice

1 ts corn flour, mixed with a little water

To make the orange curd:

Add the sugar, corn flour & salt to a medium sized pot & whisk to combine.

Pour in the orange juice, orange zest & water into the corn flour mixture & whisk until homogeneous.

Place pot on stove over a medium-high heat, whisking continuously until thickened.

To temper the eggs, slowly drizzle the hot orange mixture into the eggs, while whisking contantsly. Whisk fast, pour slowly!

Once the eggs are tempered (warmed) add the mixture back into the pot, & return to a medium heat.

whisk for 2-5 minutes longer until thickened, coating the back of a spoon.

Add in butter & stir untl all melted & mixed into the curd.

Remove from heat, & cool to room tempreature.

Meanwhile, make the compote:

Add the blackberries & lemon juice to a small saucepan, cooking on a medium heat.

Once they have cooked down a little, you can mash with a spoon or potato masher to break them up a little.

Add in the honey & reduce the heat to low.

Add in the corn flor mixture & stir to combine.

once mixture has thickened a little – enough to coat the back of a spoon- remove from the heat & let cool to room tempreature.

To Assemble:

Add the orange curd to your pie crust, pushing mixture into every corner of the crust.

Pour on the blackberry honey compote, take a toothpick & swirl it lightly into the curd.

Chill in the fridge for 4-6 hours.

Serve with fresh whipped cream & enjoy!