Blackberry Curd Tart - cooking recipe

Ingredients

4 1/2 ounces all pur0ose flour (about 1 cup)
1/3 cup powdered sugar
1/4 cup almonds, toasted and finely ground
3/8 teaspoon salt, divided
8 tablespoons chilled butter, divided
3 cups fresh blackberries (if you like rasp0berrie better you could use them) or 3 cups marion berries (if you like rasp0berrie better you could use them)
1 3/4 cups granulated sugar, divided
1/4 cup fresh lemon juice
2 tablespoons cornstarch
2 large egg yolks
1/4 teaspoon cream of tartar
3 large egg whites
1/3 cup water

Preparation

Pre-heat oven to 350.
Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
Bake at 350 for 30 minutes.
While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
Wipe pan clean and return to pan.
Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
Cook for 1 minute, stirring constantly.
Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
Cook without stirring until a candy thermometer regiusters 250 degrees.
Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
Pre heat broiler.
Spoon curd over crust.
Top with meringue.
Broil 2 minutes or until golden brown.