Black Currant Fruit Tart (Printable)

French tart with crisp crust, luscious black currant curd, and a fresh berry topping for elegant flavor.

# 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
14 - Powdered sugar for dusting
15 - Fresh mint leaves for garnish

# Directions:

01 - In a food processor, pulse flour, powdered sugar, and salt together. Add cold cubed butter and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 1 tablespoon cold water, then pulse until dough just comes together, adding additional water only if necessary.
02 - Shape dough into a disk, wrap in plastic wrap, 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 dough 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, then remove weights and parchment. Continue baking for 10 to 12 minutes until golden brown. Cool completely.
05 - In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until fruit softens and bursts. Purée mixture and strain through a 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, about 30 minutes.
08 - Spread black currant curd evenly in cooled tart shell. Arrange fresh berries on top in an attractive pattern. Refrigerate tart for at least 1 hour before serving.
09 - Dust tart with powdered sugar and garnish with fresh mint leaves if desired. Serve chilled.

# Expert Tips:

01 -
  • The crust is foolproof once you understand cold butter is your best friend, and the payoff is that shattering, dissolving texture that makes people ask for seconds.
  • Black currant curd tastes like luxury on a spoon, tart enough to balance the sweetness without ever feeling heavy or cloying.
02 -
  • The currants must be fully cooled before you whisk in the eggs, otherwise you'll end up with sweet scrambled egg soup instead of smooth curd, so don't rush this part even when you're excited to keep going.
  • If your curd breaks or looks grainy while cooking, immediately remove it from heat and whisk it vigorously while adding a tablespoon of cold butter, which can sometimes save the whole situation.
03 -
  • Freeze your tart shell unbaked in its pan, then bake directly from frozen for a crust that stays extra crisp since it never had time to warm up.
  • If you find the curd too thick when you spread it, let it sit at room temperature for five minutes or whisk in a teaspoon of water at a time until it reaches the right consistency.
Go Back