Save Indulge in the sophisticated flavors of a classic French dessert with this Black Currant Fruit Tart. This elegant recipe pairs a crisp, buttery shortcrust pastry with a luscious, vibrant black currant curd, finished with a crown of fresh, seasonal berries. It is a perfect balance of tart fruit and rich pastry that is as beautiful to look at as it is delicious to eat.
Save While it may look like it came from a high-end patisserie, this tart is manageable for any home baker. The process of making the fruit curd from scratch allows the deep, complex flavor of the black currants to shine, while the simple press-in or rolled crust provides the ideal crunchy base.
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 (raspberries, blueberries, red currants)
- Powdered sugar, for dusting (optional)
- Fresh mint leaves, for garnish (optional)
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 fit
- 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 the fruit purée
- 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.
- 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: Enrich and cool
- 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 the tart
- 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: Final garnish
- Dust with powdered sugar and garnish with mint leaves if desired.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth curd, maintain a low heat and stir constantly; boiling the mixture may cause the eggs to curdle. Always press plastic wrap directly onto the surface of the curd while it chills to prevent a skin from forming. Make sure the tart shell is completely cooled before adding the curd to maintain its crisp texture.
Varianten und Anpassungen
If black currants are unavailable, red currants make an excellent substitute with a slightly different tartness. You can also customize the topping with any mixture of fresh berries such as raspberries, blueberries, or even sliced strawberries to create your own vibrant design.
Serviervorschläge
For a professional patisserie finish, brush the berries on top with a little warmed apricot jam to give them a beautiful shine. This tart is best served with a dollop of lightly whipped cream or a scoop of classic vanilla ice cream to complement the intensity of the black currants.
Save Whether you are hosting a summer garden party or looking for an elegant holiday dessert, the Black Currant Fruit Tart is a guaranteed crowd-pleaser. Its striking colors and sophisticated flavor profile make it a memorable conclusion to any special meal.
Recipe FAQ
- → Can I use frozen black currants for the curd?
Yes, frozen black currants work perfectly for making the curd. Thaw them completely before cooking, and expect them to release more liquid than fresh berries. The curd will set properly once chilled and the final taste remains excellent.
- → How far in advance can I make this tart?
The tart crust can be baked 1 day ahead and stored at room temperature wrapped tightly. The curd can be made 2-3 days ahead and refrigerated. Assemble the tart no more than 4-6 hours before serving to prevent the crust from becoming soft.
- → What can I substitute for black currants?
Red currants make the closest substitute with similar tartness. Alternatively, use blackberries for deeper flavor, raspberries for brightness, or a combination. Adjust sugar slightly based on the natural sweetness of your chosen fruit.
- → Why did my curd not thicken properly?
The curd needs gentle, constant heat to thicken without scrambling the eggs. Cook over low heat while stirring continuously until the mixture coats the back of a spoon. If it remains thin, continue cooking for a few more minutes, being careful not to let it boil.
- → Can I make this tart without a tart pan?
You can use a 9-inch pie pan or springform pan instead. Alternatively, press the dough into individual tartlet tins for mini versions, or free-form it on a baking sheet as a rustic galette. Adjust baking time accordingly for smaller formats.
- → How should I store leftovers?
Refrigerate any leftover tart in an airtight container for up to 2 days. The crust may soften slightly over time. For best texture, bring to room temperature for 15-20 minutes before serving, or briefly warm individual slices in a 300°F oven.