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I have been trying to find the best recipe for a berry curd for berry tarts these past couple of weeks.  Since I have boysenberries and raspberries growing in the backyard and they are both at their peak it seemed like a great new way to use them up.  I wasn't happy with the raspberry curd from Chez Panisse Desserts because it was way too runny to use as a tart base unless I added 1 to 1 1/2 tablespoons cornstarch to the mix.  This weekend I made the Boysenberry Curd from The Berry Bible but it was still a bit thinner than I would like for a tart base.  However the flavor was fantastic!  I noticed in a recent Cooking Light magazine recipe that they added cornstarch to a fruit curd just to cut the calories.  I think I may just have to find a recipe where I like the flavor and add the thickener no matter what.  Does anyone have any other suggestions?  Here is a photo of the finished tart with the boysenberry curd base and raspberries, blueberries and strawberries on top.  I glazed it with some homemade raspberry jelly thinned with a bit of Clear Creek Distilleries' Raspberry Liqueur and served it with a bit of whipped cream.  My family voted this one the best tart so far.

Looks stunning! I don't like using cornflour/cornstarch in pie fillings but I don't have a suggested recipe for one without.  Hopefully some other EYB cooks can help.

Wow, that's a gorgeous pie. Sorry, I have no suggestion for the berry curd. My favorite berry pie is Rose Levy Beranbaum's open-faced fresh blueberry pie, lighter not as decadent as yours. I may have to replace yours as my favorite berry pie if only I had a taste of it.