# Components:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2-3 tablespoons ice water
→ Black Currant Curd
07 - 1 1/2 cups fresh or frozen black currants
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 2 tablespoons lemon juice
12 - Zest of 1 lemon
13 - 4 tablespoons unsalted butter, cut into pieces
→ Whipped Cream Topping
14 - 1 cup heavy cream, cold
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a mixing bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, mixing just until dough comes together, adding additional water if needed. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out chilled pastry on a floured surface and line a 9-inch tart pan. Trim excess pastry. Prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Continue baking for 8-10 minutes until golden brown. Remove from oven and cool completely.
03 - In a small saucepan, combine black currants, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until berries burst and sugar dissolves, approximately 5 minutes. Puree the mixture and strain through a fine mesh sieve to remove skins.
04 - In a bowl, whisk together whole eggs and egg yolks. Gradually whisk in the warm currant puree. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened, approximately 10 minutes. Remove from heat and whisk in butter pieces until smooth. Cool slightly.
05 - Pour the cooled curd into the cooled tart shell. Refrigerate for at least 1 hour until fully set.
06 - In a mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Pipe or spoon over the chilled tart immediately before serving.
