Save It A Black Currant Tart is a sophisticated French-inspired dessert that strikes a perfect balance between sweet and sharp. The star of the show is the vibrant, jewel-toned curd, which sits beautifully within a crisp, golden-brown buttery pastry. Topped with a cloud of airy whipped cream, this tart is as elegant as it is delicious, offering a refreshing finish to any meal.
Save It Making this tart from scratch is a rewarding process. From the moment the berries begin to burst in the saucepan to the final whip of the cream, each step fills your kitchen with the delightful aromas of fresh fruit and baked pastry.
Ingredients
- Pastry: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter (cold and diced), 1/4 cup (30 g) powdered sugar, 1/4 tsp salt, 1 large egg yolk, 2–3 tbsp ice water.
- Black Currant Curd: 1 1/2 cups (200 g) fresh or frozen black currants, 1/2 cup (100 g) granulated sugar, 2 large eggs, 2 large egg yolks, 2 tbsp lemon juice, Zest of 1 lemon, 4 tbsp (60 g) unsalted butter (cut into pieces).
- Whipped Cream Topping: 1 cup (240 ml) cold heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla extract.
Instructions
- 1. Prepare and Chill the Pastry
- In a bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add egg yolk and 2 tbsp ice water; mix just until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
- 2. Blind Bake the Shell
- Preheat oven to 350°F (175°C). Roll out the pastry and line a 9-inch tart pan. Prick the base, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, and bake 8–10 minutes more until golden. Cool completely.
- 3. Cook the Currant Base
- In a saucepan, combine black currants, sugar, lemon juice, and zest. Cook over medium heat for about 5 minutes until berries burst. Puree and strain through a fine mesh sieve to remove skins.
- 4. Thicken the Curd
- Whisk eggs and yolks in a bowl, then gradually whisk in the warm puree. Return to low heat and stir constantly until thickened (about 10 minutes). Whisk in butter until smooth and cool slightly.
- 5. Set and Garnish
- Pour the curd into the cooled shell and chill for at least 1 hour until set. Before serving, whip the cream with sugar and vanilla to soft peaks and spoon or pipe over the tart.
Zusatztipps für die Zubereitung
Ensure you use a fine mesh sieve when straining the currant puree; this is essential for achieving a silky-smooth curd texture. When cooking the curd, maintain a low heat and stir continuously to avoid scrambling the eggs.
Varianten und Anpassungen
For an extra layer of flavor, try adding 1/4 cup of ground almonds to your pastry mix. If black currants are unavailable, you can easily substitute them with fresh blackberries or raspberries for a similar tart-sweet profile.
Serviervorschläge
This dessert pairs exquisitely with a chilled glass of Moscato or Riesling, which complements the tartness of the berries. Serve each slice chilled with an extra sprig of fresh mint or a few reserved black currants for a professional touch.
Save It Whether for a festive dinner or a cozy weekend treat, this Black Currant Tart is a magnificent way to showcase the bold flavors of summer berries in a classic French format.
Common Questions About Recipes
- → Can I use frozen black currants instead of fresh?
Absolutely. Frozen currants work wonderfully in the curd—simply thaw them first and drain any excess liquid before cooking. The flavor remains vibrant and the texture will be just as smooth after straining.
- → How far in advance can I make this tart?
The pastry dough can be prepared up to 2 days ahead and kept refrigerated. The fully assembled tart tastes even better after chilling overnight, making it ideal for dinner parties. Add the whipped cream just before serving.
- → What's the purpose of blind baking the pastry?
Blind baking ensures the crust is fully cooked and crisp before adding the moist curd filling. Without this step, the bottom would remain soggy. The weights prevent the pastry from puffing up during baking.
- → How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. It will continue thickening as it cools, so avoid overcooking which could cause curdling.
- → Can I make individual tartlets instead of one large tart?
Certainly. Use a standard muffin tin or small tartlet pans and reduce the baking time to 10-12 minutes for the pastry. This creates elegant individual servings perfect for buffets or afternoon tea.
- → Why strain the black currant mixture?
Straining removes the skins and seeds, creating an exceptionally smooth and silky curd. This step is crucial for achieving that luxurious mouthfeel that distinguishes professional-quality desserts.