Black Currant Fruit Tart

The deep jewel tone of black currants always stops me in my tracks at the market. I first attempted this tart during a particularly rainy August when berries were abundant and I needed something to brighten a gray weekend dinner party. The curd came out almost black, like midnight, and everyone leaned in when I brought it to the table.

My sister still talks about the time I accidentally bought red currants instead of black and refused to admit it until everyone had finished eating. She swears the tart was better that way, but Ive learned that black currants have this earthy intensity that pairs perfectly with all that butter. Now I make it when I want to feel like I'm eating in a tiny Parisian café, even if I'm actually in my pajamas.

Ingredients

• 1 1/4 cups all-purpose flour: Cold flour helps prevent the butter from softening too quickly while you work, keeping those flaky layers intact
• 1/2 cup unsalted butter: Keep this ice cold and cut into small cubes before you start, it makes all the difference between a tender crust and a tough one
• 1/4 cup powdered sugar: Powders blend into flour more evenly than granulated, giving you that melt in your mouth texture French bakeries are known for
• 1/4 tsp fine sea salt: A pinch of salt in sweet pastry is like a secret handshake between flavors, you will miss it when its gone
• 1 large egg yolk: The yolk adds richness and helps bind the dough without making it tough the way whole eggs sometimes can
• 1 to 2 tbsp cold water: Add this sparingly, too much water activates gluten and you will end up with a rubbery crust instead of a tender one
• 1 cup fresh or frozen black currants: Frozen work beautifully here since you will cook them down anyway, just thaw slightly so they release their juices
• 1/2 cup granulated sugar: Black currants are naturally quite tart so this amount balances without masking their distinctive flavor
• 2 tbsp lemon juice: Brightens the deep flavor of currants and helps the eggs set up properly in the curd
• 2 large eggs plus 1 yolk: The extra yolk adds silkiness and helps the curd hold its shape when sliced
• 4 tbsp unsalted butter: Whisked in at the end, this transforms the mixture from a thickened fruit purée into something luscious and spreadable
• Fresh berries for topping: These are mostly for looks and texture, so use whatever looks beautiful at the market

Instructions

Make the crust dough:

Pulse flour, powdered sugar, and salt in a food processor until combined. Add cold butter and pulse until the mixture looks like coarse crumbs with some pea sized pieces remaining. Add egg yolk and one tablespoon of water, pulsing just until the dough starts to clump together.

Chill and relax the dough:

Press the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes. This resting period lets the gluten relax so your crust will be tender rather than tough.

Blind bake the tart shell:

Roll the chilled dough and press it into your tart pan. Line with parchment and fill with pie weights, baking for 15 minutes before removing the weights and continuing until the bottom is golden and fully set.

Cook down the currants:

Simmer currants with sugar and lemon juice until they burst and soften completely. Press through a fine mesh sieve to remove all the seeds and skins, leaving only a smooth, intense purée.

Thicken into curd:

Whisk eggs into the strained purée and cook over low heat, stirring without stopping until the mixture thickens enough to coat the back of a spoon. Remove from heat immediately.

Finish with butter:

Whisk in the cubed butter one piece at a time until each disappears and the curd becomes glossy and smooth. Chill until it is set enough to hold its shape when spread.

Assemble and garnish:

Spread the cooled curd evenly into the tart shell. Arrange fresh berries on top in whatever pattern makes you happy, then chill for at least an hour to set everything completely.

Save

I once served this at a potluck where someone mistook the black currant curd for something much more mysterious and spent the whole meal trying to guess the secret ingredient. They were stunned when I told them it was just simple currants and eggs, cooked with patience. That is the thing about this tart, it tastes complex but comes together with completely honest ingredients.

Making It Ahead

The tart crust dough keeps beautifully in the freezer for up to a month, so I always make double when I have the food processor out. The curd can be made three days ahead and stored in the refrigerator, actually developing deeper flavor as it sits. Just bring both to room temperature before assembling.

Choosing Your Pan

A fluted tart pan with a removable bottom makes the most elegant presentation and makes serving so much easier. If you only have a pie plate, this still works beautifully, just expect a slightly more rustic look. The curd does not care about aesthetics, only flavor.

Serving Suggestions

This tart needs nothing more than a dusting of powdered sugar to feel complete, but a dollop of lightly sweetened whipped cream never hurt anyone. A few mint leaves tucked around the berries make everything look intentional and fresh.

• The tart is best served slightly chilled but not cold, let it sit out for 20 minutes before slicing
• Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices
• Any leftover curd is incredible stirred into yogurt or spread on toast the next morning

Save

There is something deeply satisfying about serving a dessert that looks so impressive but relies on such straightforward technique. This tart has become my answer to every celebration, no matter how small.

Recipe FAQs

→ Can I use frozen black currants for the curd?

Yes, frozen black currants work excellently for making the curd. Thaw them slightly before cooking, and expect them to release more liquid than fresh ones. The curd's texture and flavor will remain just as delicious.

→ How far in advance can I make this tart?

You can prepare the tart crust up to 2 days ahead and store it wrapped in the refrigerator. The black currant curd keeps well for 3-4 days when refrigerated. Assemble the tart no more than 4-6 hours before serving to maintain the crust's crispness.

→ What other berries can I use for topping?

Fresh raspberries, blueberries, red currants, or a combination all work beautifully. The tart appearance becomes especially striking with mixed berries that create colorful contrast against the dark purple curd.

→ Why did my curd turn out grainy?

Grainy curd usually results from overheating or cooking too quickly. Always maintain low heat and stir constantly. If you see any sign of curdling, immediately remove from heat and whisk vigorously while straining through a fine-mesh sieve.

→ Can I make individual tartlets instead of one large tart?

Absolutely. Divide the dough between 4-6 small tartlet pans and reduce the baking time to 10-12 minutes. The curd quantity remains the same, though you may need additional fresh berries for topping multiple smaller shells.