Black Currant Fruit Tart

A classic French tart featuring a crisp buttery crust, luscious black currant curd, and a crown of fresh berries for a vibrant and elegant dessert. This sophisticated treat perfectly balances the tartness of the currants with a rich, buttery pastry shell.

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Whether you are hosting a formal dinner or simply looking for a refreshing afternoon snack, this tart delivers a professional bakery-quality result right from your home kitchen.

Ingredients

• For the Tart Crust: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter (cold and cubed), 1/4 cup (30 g) powdered sugar, 1/4 tsp fine sea salt, 1 large egg yolk, 1–2 tbsp cold water
• For the Black Currant Curd: 1 cup (150 g) fresh or frozen black currants, 1/2 cup (100 g) granulated sugar, 2 tbsp lemon juice, 2 large eggs, 1 large egg yolk, 4 tbsp (60 g) unsalted butter (cubed)
• For Assembly: 1/2 cup (75 g) fresh black currants or mixed berries, Powdered sugar for dusting (optional), Fresh mint leaves for garnish (optional)

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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Instructions

Step 1: Prepare the crust

In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp cold water; pulse until dough just comes together, adding more water only if needed.

Step 2: Chill the dough

Shape dough into a disk, wrap in plastic, and chill for 30 minutes.

Step 3: Roll and press

Preheat oven to 350°F (175°C). On a lightly floured surface, roll out dough to fit a 9-inch (23 cm) tart pan. Press into pan and trim edges. Prick base with a fork and chill for 10 minutes.

Step 4: Blind bake

Line tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake 10–12 minutes more until golden. Cool completely.

Step 5: Prepare currant purée

In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat, stirring, for 5–7 minutes until fruit softens and bursts. Purée mixture and strain to remove skins and seeds.

Step 6: Cook the curd

Return strained purée to saucepan. Whisk in eggs and yolk. Cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon (about 7–10 minutes). Do not boil.

Step 7: Finish the curd

Remove from heat and whisk in butter until smooth. Pour curd into a bowl and cover surface with plastic wrap. Chill until slightly set, about 30 minutes.

Step 8: Assemble

Spread black currant curd evenly in cooled tart shell. Arrange fresh berries on top. Chill tart for at least 1 hour before serving.

Step 9: Garnish

Dust with powdered sugar and garnish with mint leaves if desired.

Zusatztipps für die Zubereitung

Ensure your butter is very cold when preparing the crust to achieve a flaky texture. Don't skip the step of straining the curd through a fine-mesh sieve; this removes the seeds and skins for a perfectly smooth, professional finish.

Varianten und Anpassungen

If black currants are unavailable in your area, you can easily substitute them with red currants. You can also experiment with the topping by using a mix of raspberries, blueberries, or even sliced strawberries for a different color palette.

Serviervorschläge

This tart is delicious on its own, but it pairs beautifully with a dollop of lightly whipped cream or a scoop of premium vanilla ice cream to balance the tartness of the berries.

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Enjoy this elegant French Black Currant Fruit Tart, a masterpiece of vibrant color and sophisticated flavor that is sure to impress at any dessert table.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Recipe Guide

→ Can I use frozen black currants for the curd?

Yes, frozen black currants work perfectly for making the curd. Simply thaw them slightly before cooking, and proceed with the recipe as directed. The flavor and texture will be just as delicious as using fresh berries.

→ How long does this tart need to chill before serving?

The tart needs to chill for at least 1 hour after assembly to allow the curd to set properly. This ensures clean slices when serving. The tart can be made up to 24 hours in advance and kept refrigerated until ready to serve.

→ What can I use if I can't find black currants?

Red currants make an excellent substitute with a slightly sweeter profile. You can also use raspberries, blackberries, or a combination of berries for the curd. The cooking method remains the same regardless of the fruit you choose.

→ Why do I need to blind bake the crust?

Blind baking ensures the crust is fully cooked and crisp before adding the wet curd filling. Without this step, the bottom of the tart would become soggy. The weights prevent the pastry from puffing up or shrinking 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. This typically takes 7-10 minutes of gentle cooking. Be careful not to let the mixture boil, or the eggs may scramble.

→ Can I make the components ahead of time?

Absolutely. The tart dough can be prepared and refrigerated for up to 3 days or frozen for a month. The black currant curd keeps well in the refrigerator for 5-7 days. Assemble the tart no more than 24 hours before serving for the best texture and appearance.