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 dish balances the deep, tangy flavors of currants with a delicate pastry base, making it a perfect centerpiece for any celebration.

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This dessert is not just a treat for the palate but also a visual delight. The contrast between the deep purple black currant curd and the golden crust, topped with brilliant fresh berries, ensures it will be the star of your dessert table.

Ingredients

• 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

• 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

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

Bake the Tart Shell

Preheat oven to 350°F (175°C). Roll out dough to fit a 9-inch tart pan. Press into pan, trim edges, prick with a fork, and chill for 10 minutes. Line with parchment and pie weights; bake for 15 minutes. Remove weights and bake 10–12 minutes more until golden. Cool completely.

Cook the Curd

In a saucepan, combine currants, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until fruit bursts. Purée and strain. Return to pan, whisk in eggs and yolk, and cook over low heat until thick enough to coat a spoon. Do not boil. Whisk in butter until smooth and chill for 30 minutes.

Assemble and Set

Spread curd into the cooled tart shell. Arrange fresh berries on top. Chill the tart for at least 1 hour before serving. Dust with powdered sugar and garnish with mint if desired.

Zusatztipps für die Zubereitung

Always use pie weights or dried beans when blind-baking the crust to prevent it from bubbling or shrinking. Straining the black currant purée through a fine-mesh sieve is essential for achieving a silky, smooth curd texture without skins or seeds.

Varianten und Anpassungen

If black currants are unavailable, red currants serve as a wonderful substitute with a similar tartness. You can also experiment with the crown by using a mix of raspberries, blueberries, or even sliced strawberries for different color palettes.

Serviervorschläge

For an extra professional touch, brush the fresh berries with warmed apricot jam to give them a beautiful shine. Serve each slice with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance the intensity of the currants.

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Whether you are hosting a formal dinner or simply craving a taste of French patisserie, this Black Currant Fruit Tart is sure to impress. With its buttery base and tangy-sweet filling, it is a timeless dessert that celebrates the vibrant flavor of summer berries.

Frequently Asked Questions

→ Can I use frozen black currants?

Yes, frozen black currants work perfectly for making the curd. Thaw them completely before cooking and expect them to release more liquid than fresh ones.

→ How far ahead can I make this?

The tart crust can be made 2 days ahead and stored at room temperature. The curd keeps refrigerated for up to 5 days. Assemble the tart no more than 6 hours before serving to maintain texture.

→ What can I substitute for black currants?

Red currants, blackberries, or raspberries all make excellent substitutes while maintaining the tart flavor profile. Adjust sugar slightly based on the fruit's natural sweetness.

→ Why did my curd not thicken?

This usually means the mixture didn't reach the proper temperature. Cook over low heat, stirring constantly, until it reaches 170°F and coats the back of a spoon. Don't rush the process.

→ Can I freeze the assembled tart?

Freezing isn't recommended as the texture of both the crust and curd will change. However, you can freeze the unbaked crust dough and the cooked curd separately for up to 3 months.