Save This Black Currant Tart is a sophisticated French-inspired dessert that balances the intense, tangy profile of currants with a buttery, crumbly pastry. The jewel-toned curd provides a striking visual contrast to the soft, pillowy whipped cream topping, making it a centerpiece-worthy treat for any occasion.
Save Creating the curd from scratch allows the natural flavor of the black currants to shine. By pureeing and straining the berries, you achieve a silky-smooth texture that melts in your mouth, perfectly complemented by the crunch of the blind-baked shell.
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) heavy cream, cold, 2 tbsp powdered sugar, 1/2 tsp vanilla extract
Instructions
- Step 1: Prepare 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, adding more water if needed. Shape into a disk, wrap, and chill for 30 minutes.
- Step 2: Prep and Line
- Preheat oven to 350°F (175°C). Roll out the chilled pastry on a floured surface and line a 9-inch (23 cm) tart pan. Trim excess. Prick the base with a fork. Line with parchment and fill with pie weights or dried beans.
- Step 3: Blind Bake
- Blind bake for 15 minutes. Remove weights and parchment, bake 8–10 minutes more until golden. Cool completely.
- Step 4: Cook the Berries
- In a small saucepan, combine black currants, sugar, lemon juice, and zest. Cook over medium heat, stirring, until berries burst and sugar dissolves, about 5 minutes. Puree and strain to remove skins.
- Step 5: Finish the Curd
- Whisk eggs and yolks in a bowl. Gradually whisk in the warm currant puree. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Remove from heat; whisk in butter until smooth. Cool slightly.
- Step 6: Assemble and Chill
- Pour curd into the cooled tart shell. Chill for at least 1 hour, until set.
- Step 7: Garnish and Serve
- Whip the cream with powdered sugar and vanilla to soft peaks. Pipe or spoon over the chilled tart before serving.
Zusatztipps für die Zubereitung
Ensure the butter for the pastry is very cold to achieve a crisp texture. When thickening the curd, keep the heat low and stir constantly to ensure a smooth consistency without scrambling the eggs. Straining the puree is a vital step for a professional finish.
Varianten und Anpassungen
For a nutty twist, add 1/4 cup ground almonds to the pastry dough. If black currants are difficult to find, you can substitute them with blackberries or raspberries for a similar tangy result.
Serviervorschläge
This tart pairs beautifully with a glass of chilled Moscato or Riesling. Serve it cold for the best flavor and texture, perhaps with a few extra fresh currants on top for garnish.
Save Whether you are looking for a elegant dessert for a dinner party or a refreshing afternoon treat, this Black Currant Tart delivers a perfect harmony of flavors and textures that will delight any palate.
Recipe FAQ
- → What type of flour is best for the pastry?
All-purpose flour creates a tender and crisp base perfect for the tart’s structure.
- → How can I tell when the curd is thick enough?
The curd thickens after constant stirring over low heat and coats the back of a spoon without running.
- → Can I use frozen black currants?
Yes, frozen black currants work well and will deliver the same vibrant flavor once cooked down.
- → What’s the purpose of chilling the tart before adding whipped cream?
Chilling helps the curd set firmly, providing contrast to the soft whipped cream topping.
- → How do I avoid a soggy pastry base?
Blind baking the pastry until golden ensures a crisp crust that holds the filling without becoming soggy.
- → Can I substitute the tart cream topping?
Lightly sweetened whipped cream is traditional and balances tartness, but a dollop of crème fraîche can be a nice alternative.