Black Currant Fruit Tart (Printable)

Classic French tart with buttery crust, tangy black currant curd, and fresh berry topping

# 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

# How-To:

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 only if needed.
02 - Shape dough into a disk, wrap in plastic, 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 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, remove weights and parchment, and bake 10 to 12 minutes more until golden. Cool completely.
05 - 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 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 the back of 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. Refrigerate tart for at least 1 hour before serving.
09 - Dust with powdered sugar and garnish with mint leaves if desired. Serve at desired temperature.

# Expert Advice:

01 -
  • The perfect balance of sweet pastry and intensely tart fruit curd.
  • A visually striking dessert with deep, natural purple hues.
  • Authentic French culinary techniques made accessible for home bakers.
02 -
  • Ensure the butter for the crust is very cold to achieve that signature flaky, buttery texture.
  • Always chill the tart for at least one hour before slicing; this allows the curd to set firmly for clean cuts.
  • Press the plastic wrap directly onto the surface of the curd while it chills to prevent a skin from forming.
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