# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 1 to 2 tablespoons cold water
→ Black Currant Curd
07 - 1 cup fresh or frozen black currants
08 - 1/2 cup granulated sugar
09 - 2 tablespoons lemon juice
10 - 2 large eggs
11 - 1 large egg yolk
12 - 4 tablespoons unsalted butter, cubed
→ Assembly
13 - 1/2 cup fresh black currants or mixed berries
14 - Powdered sugar for dusting, optional
15 - Fresh mint leaves for garnish, optional
# How to Make It:
01 - In a food processor, pulse flour, powdered sugar, and salt together. Add cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, then pulse until dough just comes together. Add additional water only if necessary to achieve a cohesive dough.
02 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out chilled dough to fit a 9-inch tart pan. Press dough into pan, trim excess edges, prick the base with a fork, and chill for 10 minutes.
04 - Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Continue baking for 10 to 12 minutes until the crust is golden brown. Allow to cool completely.
05 - In a saucepan, combine black currants, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until fruit softens and bursts. Purée the mixture and strain through a fine-mesh sieve to remove skins and seeds.
06 - Return strained purée to the saucepan. Whisk in eggs and egg yolk. Cook over low heat, stirring constantly, for 7 to 10 minutes until the mixture thickens enough to coat the back of a spoon. Do not allow mixture to boil.
07 - Remove saucepan from heat and whisk in cubed butter until smooth. Pour curd into a bowl, cover the surface with plastic wrap, and refrigerate for approximately 30 minutes until slightly set.
08 - Spread cooled black currant curd evenly across the baked tart shell. Arrange fresh berries on top in an attractive pattern. Refrigerate tart for at least 1 hour before serving.
09 - Dust tart lightly with powdered sugar and garnish with fresh mint leaves if desired. Serve chilled with lightly whipped cream or vanilla ice cream on the side.
