Luscious Black Currant Tart with Cocoa Crust: A Delightful Berry Treat

Discover the rich flavors of our Luscious Black Currant Tart, which combines the tangy zest of black currants with a decadent cocoa crust. This tart is not only visually striking but also offers a perfect balance of tart fruitiness and sweet, creamy filling, making each bite an exquisite experience.

Why You’ll Love This Recipe: This tart features a unique cocoa-flavored crust that provides a subtle chocolate hint, enhancing the vibrant, slightly sour taste of black currants. The creamy, custard-like filling made with sour cream adds a smooth texture that complements the crisp crust. It’s a sophisticated dessert that’s sure to impress at any gathering.

Perfect Occasion: Ideal for dinner parties, holiday celebrations, or as a special treat for berry lovers. It’s also perfect for summer picnics or as a delightful end to a family meal.

Decoration Tips: For a stunning presentation, garnish the tart with fresh black currants and a dusting of powdered sugar. You can also drizzle a little melted chocolate over the top for extra decadence.

• Ingredients:
  • For the cocoa crust:
    • 135 g of flour
    • 60 g of powdered sugar
    • 15 g of cocoa powder
    • 100 g of butter, cold and cubed
    • 2 tbsp of water
  • For the filling:
    • 250 g of black currants
    • 20 g of cornstarch (5 g for the currants, 15 g for the custard)
    • 2 eggs
    • 70 g of sugar
    • 15 g of vanilla sugar
    • 300 g of sour cream (20-25% fat)
• Instructions:
  1. For the crust:
     • Sift flour, powdered sugar, and cocoa into a bowl. Add the cubed butter and rub together until the mixture resembles coarse crumbs. Stir in water and knead into a dough.
     • Press the dough into a 21 cm tart pan, forming an even layer and edges. Chill in the refrigerator.
  2. For the filling:
     • Toss the black currants with 5 g of cornstarch to coat them; this helps prevent excessive juicing.
     • In another bowl, blend sour cream, eggs, sugar, vanilla sugar, and 15 g of cornstarch with an immersion blender until smooth.
  3. Assembly:
     • Remove the crust from the refrigerator. Spread the black currants evenly over the crust. Pour the sour cream mixture over the currants.
     • Bake in a preheated oven at 180°C for about 30-35 minutes, or until the filling is set and the crust is firm.

Enjoy your delightful Luscious Black Currant Tart, a perfect blend of sweet and tangy flavors in a rich, cocoa crust!