Black Currant Fruit Tart (Printable)

Classic French tart with crisp buttery crust and luscious black currant curd topped with fresh berries for an elegant, vibrant dessert.

# What You 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
15 - Fresh mint leaves for garnish

# How to Make It:

01 - In a food processor, pulse flour, powdered sugar, and salt together. 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 wrap, and chill 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 chill 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 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 boil.
07 - Remove from heat and whisk in butter until smooth. Pour curd into a bowl and cover surface with plastic wrap. Chill until slightly set, approximately 30 minutes.
08 - Spread black currant curd evenly in cooled tart shell. Arrange fresh berries on top. Chill tart for at least 1 hour before serving.
09 - Dust with powdered sugar and garnish with mint leaves if desired.

# Expert Tips:

01 -
  • The striking deep purple hue of the black currant curd offers a beautiful contrast to the golden crust.
  • A perfect harmony of textures, from the snap of the shortcrust to the silky smoothness of the fruit filling.
  • Simple, high-quality ingredients transformed into a vibrant and elegant vegetarian dessert.
02 -
  • Ensure the butter for the crust is cold and cubed to achieve a perfectly crisp and buttery texture.
  • When cooking the curd, use low heat and stir constantly to prevent the mixture from boiling, which ensures it remains smooth.
  • Chill the tart for at least one hour after assembly to allow the flavors to meld and the curd to set properly for slicing.
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