Black Currant Fruit Tart (Print)

Crisp buttery crust meets vibrant black currant curd, crowned with fresh berries for an elegant French 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, optional
15 - Fresh mint leaves for garnish, optional

# Steps:

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 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. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 10 to 12 minutes more until golden. Cool completely.
04 - 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 and strain to remove skins and seeds. Return purée to saucepan and whisk in eggs and yolk. Cook over low heat, stirring constantly, for 7 to 10 minutes until mixture thickens enough to coat a spoon. Do not boil.
05 - Remove from heat and whisk in butter until smooth. Pour into a bowl and cover surface with plastic wrap. Chill until slightly set, approximately 30 minutes.
06 - Spread black currant curd evenly in cooled tart shell. Arrange fresh berries on top. Chill for at least 1 hour before serving.
07 - Dust with powdered sugar and garnish with mint leaves if desired.

# Top Tips:

01 -
  • The crust shatters like spun sugar under your fork, buttery and impossible to stop eating even after one slice.
  • Black currant curd tastes like summer got concentrated into something elegant and slightly tart, cutting through any richness without apology.
02 -
  • The curd will thicken more as it cools, so don't panic if it seems loose when you take it off the heat, that's exactly what you want.
  • If your curd breaks or looks scrambled, strain it immediately through a fine sieve and whisk it into melted butter off heat to salvage it.
03 -
  • If you can't find black currants, you can order them frozen online or substitute with a mix of blackberries and raspberries cooked down with a little extra lemon juice to mimic that tart depth.
  • The secret to silky curd is patience and low heat, rushing it or letting it boil will give you scrambled eggs instead of glossy elegance, so stay close and stir constantly.
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