Save to Pinterest Transport yourself to a French patisserie with this exquisite Black Currant Fruit Tart. This elegant dessert balances the bright, tangy flavor of black currants with a buttery, crisp pastry shell. The vibrant purple-red curd creates a stunning visual centerpiece that's equally impressive in flavor, making it perfect for special occasions or whenever you want to bring a touch of French sophistication to your table.
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Black currants have been treasured in European baking for centuries, prized for their intense flavor and beautiful color. This tart honors that tradition with a silky smooth curd that captures their essence. The contrast between the crisp, golden pastry and the luscious filling creates a textural experience that will delight your guests with every bite.
Ingredients
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- 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 (raspberries, blueberries, red currants), powdered sugar for dusting (optional), fresh mint leaves for garnish (optional)
Instructions
- Prepare the tart 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.
- Chill the dough
- Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
- Prepare and pre-bake the crust
- 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. 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.
- Make the black currant curd
- 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.
- 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.
- 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.
- Assemble and chill
- Spread black currant curd evenly in cooled tart shell. Arrange fresh berries on top. Chill tart for at least 1 hour before serving.
- Finish and serve
- Dust with powdered sugar and garnish with mint leaves if desired.
Zusatztipps für die Zubereitung
The key to a perfect tart crust is keeping everything cold. If the dough begins to feel too soft at any point, return it to the refrigerator for 10-15 minutes. When cooking the curd, patience is essential - rushing with high heat can scramble the eggs. A successful curd should be smooth, glossy, and hold its shape when spread.
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Varianten und Anpassungen
If black currants aren't available, this tart works beautifully with red currants, raspberries, or even blackberries. For a simpler version, you can use store-bought tart shells and focus on making the perfect curd. Add a teaspoon of vanilla extract or a splash of crème de cassis to the curd for an extra dimension of flavor.
Serviervorschläge
This elegant tart deserves a beautiful presentation. Serve slices on white plates with a small dollop of lightly whipped cream or a quenelle of vanilla ice cream. A sprig of mint adds a lovely color contrast. For a dinner party, pair with dessert wine such as Sauternes or a late harvest Riesling to complement the sweet-tart flavor profile.
Save to Pinterest This Black Currant Fruit Tart celebrates the perfect marriage of French pastry technique and seasonal fruit. Each component - the buttery crust, the intensely flavored curd, and the fresh berries - plays an essential role in creating a dessert that's greater than the sum of its parts. Whether served at a summer garden party or as the finale to an intimate dinner, this tart promises to deliver both visual impact and memorable flavor.
Recipe FAQs
- → What type of flour is best for the crust?
All-purpose flour works well, providing the right balance for a crisp yet tender crust.
- → Can frozen black currants be used?
Yes, fresh or frozen black currants can be used; just thaw frozen berries before cooking the curd.
- → How do I prevent the curd from curdling?
Cook the curd gently over low heat, stirring constantly and avoid boiling to maintain a smooth texture.
- → Is it possible to substitute other berries?
Red currants or mixed berries can replace black currants for a slightly different but delicious variation.
- → How long should the tart chill before serving?
Chill the tart for at least one hour to allow the curd to set properly and flavors to meld.
