Black Currant Fruit Tart (Print Version)

Classic French tart with crisp crust, black currant curd, and fresh berry topping for an elegant dessert.

# 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 (raspberries, blueberries, red currants)
14 - Powdered sugar, for dusting
15 - Fresh mint leaves, for garnish

# How to Make It:

01 - 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 tablespoon cold water; pulse until dough just comes together, adding more water only if needed.
02 - Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press into pan and trim edges. Prick base with a fork and refrigerate for 10 minutes.
04 - Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake 10 to 12 minutes more until golden. Cool completely.
05 - In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat, stirring, for 5 to 7 minutes until fruit softens and bursts. Purée mixture and strain through fine-mesh sieve to remove skins and seeds.
06 - Return strained purée to saucepan. Whisk in eggs and egg yolk. Cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon (approximately 7 to 10 minutes). Do not allow to boil.
07 - Remove from heat and whisk in butter until smooth. Pour curd into a bowl and cover surface with plastic wrap. Refrigerate until slightly set, approximately 30 minutes.
08 - Spread black currant curd evenly in cooled tart shell. Arrange fresh berries on top. Refrigerate tart for at least 1 hour before serving.
09 - Dust with powdered sugar and garnish with mint leaves if desired.

# Expert Tips:

01 -
  • The stunning deep purple color of the black currant curd creates a dramatic and elegant presentation.
  • The sharp, tangy flavor of the currants is perfectly balanced by the sweet, buttery crust.
  • This recipe is a wonderful way to showcase fresh summer berries in a professional-style tart.
02 -
  • Use very cold butter when preparing the crust to ensure a flaky, crisp result.
  • Don't skip straining the purée; removing the skins and seeds is essential for a silky-smooth mouthfeel.
  • Pricking the base of the crust with a fork (docking) helps prevent the dough from puffing up during the blind baking process.
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