Black Currant Tart Delight (Printable Version)

Buttery tart shell with vibrant black currant curd and a cloud of sweet whipped cream.

# Ingredient List:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water

→ Black Currant Curd

07 - 1 1/2 cups fresh or frozen black currants
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 2 tablespoons lemon juice
12 - Zest of 1 lemon
13 - 4 tablespoons unsalted butter, cut into pieces

→ Whipped Cream Topping

14 - 1 cup heavy cream, cold
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon vanilla extract

# Step-by-Step Instructions:

01 - In a bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water; mix just until the dough comes together, adding more water as needed. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out the chilled pastry on a floured surface and line a 9-inch tart pan. Trim excess dough. Prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, then bake 8 to 10 minutes more until golden. Cool completely.
03 - In a small saucepan, combine black currants, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally, until berries burst and sugar dissolves, approximately 5 minutes. Puree and strain through a fine mesh sieve to remove skins.
04 - Whisk eggs and egg yolks in a bowl. Gradually whisk in the warm currant puree. Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened, approximately 10 minutes. Remove from heat and whisk in butter until smooth. Cool slightly.
05 - Pour black currant curd into the cooled tart shell. Refrigerate for at least 1 hour until set.
06 - Whip the cold heavy cream with powdered sugar and vanilla extract to soft peaks. Pipe or spoon over the chilled tart immediately before serving.

# Expert Advice:

01 -
  • The curd strikes that perfect balance between tart and sweet, so it doesn't feel like dessert overload.
  • You can make it ahead and simply whip the cream right before serving, which is a lifesaver for entertaining.
  • It looks absolutely stunning on the plate, but tastes even better than it photographs.
02 -
  • Don't skip cooling the tart shell completely before adding the curd—warm pastry will soften the crust and the curd won't set properly.
  • If your curd looks grainy or breaks while cooking, it means the heat was too high or the eggs weren't tempered correctly; strain it through a fine sieve and stir in a tablespoon of butter to rescue it.
03 -
  • If you're nervous about your pastry, make a test batch ahead of time when you're not expecting guests—the confidence boost alone is worth it.
  • A metal tart pan with a removable bottom makes sliding the finished tart onto a serving plate effortless, which feels impressive but requires zero extra skill.
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