Juicy blackcurrants, baked in a creamy vanilla tart. This Blackcurrant and vanilla cream tart is bursting with summer fruit flavour.
At this time of year, I am in 7th heaven as the soft fruits that I grow on my mini allotment begin to ripen. I love the flavours of summer berries from the juicy sweet raspberries and strawberries to tart gooseberries and blackcurrants, all bursting with flavour.
Growing soft fruit is also great for the lazy gardener as a lot of the year it looks after itself, but come summer and its all hands on deck to harvest the fruit and use in the kitchen. Luckily most freeze well so what I don't have time to use it straight away it is saved for later.
In past years I have made Blackcurrant Cordial, (much nicer than the commercial products) and Blackcurrant Jam. This blackcurrant and vanilla cream tart is the first recipe I have made with this year's blackcurrants harvest and it could just be my dream dessert or pastry.
The strong tart flavour of the blackcurrants is complimented perfectly by the sweet creamy vanilla custard. It would make a great dinner party dessert but it is also divine with morning coffee or afternoon tea.
Almond Pastry
Using double cream, this is quite a rich and decadent tart so I felt the pastry should also be special. So instead of a plain sweet shortcrust I have added ground almonds to the pastry. These not only add extra flavour they make the pastry very light and crisp like a biscuit.
- It is a little trickier to handle but is also very forgiving so don't worry if it breaks a bit when you line the pastry case as it can be gently pushed together to patch it up.
- If you find it really difficult to roll, try rolling between two sheets of cling film or baking parchment.
- I have been generous with the amount of pastry as it is easier to work with a bit much rather than too little pastry. Don't waste the trimming, use to make some jam tarts or pop in the freezer to use later.
Blackcurrant and Vanilla Cream Tart Variations
If you don't have blackcurrants you could substitute other summer berries. Try blueberries, gooseberries, redcurrants, or raspberries.
Step by Step Blackcurrant and Vanilla Cream Tart
Mix flour and ground almonds in a bowl and add the butter, Rub in butter and stir in the sugar. Add egg yolk and water. Mix to form a dough, allow to rest.. Roll out dough to line tin, chill. Bake blind. Brush with beaten egg white to seal. Mix egg yolks, sugar, cornflour and vanilla extract together. Whisk in cream. Pour into tart. Add most of the blackcurrants. Bake. Add remaining black currants after 10-15 minutes baking. Bake until custard is pale golden and just set.
Blackcurrant and Vanilla Cream Tart
Equipment
- 12 x 35cm (5 x14in) loose bottom oblong tart tin or
- 23cm (9in) loose bottom round tart tin
- baking parchment or greaseproof paper
- baking beans
Ingredients
Pastry case
- 200 g plain flour (7oz)(all purpose flour)
- 50 g ground almonds (2oz)
- 125 g butter cut into cubes (4½oz)
- 50 g golden caster sugar (2oz)
- 1 egg separated
Filling
- 2 egg yolks
- 4 tbsp golden caster sugar
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon vanilla extract
- 300 ml double cream (½pt)
- 225 g blackcurrants (8oz)
Instructions
To make the Pastry case
- Sift the flour into a mixing bowl and stir in the ground almonds. Add the butter and rub in with your finger tips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
- Add the egg yolk and 2 tablespoon water and mix to form a dough adding a little more water if required. Cover and leave to rest in a cool place for 30 minutes.
- Roll out the dough and use to line an oblong or round shallow tart tin. (see tips below). Prick the base with a work and pop in the freezer to chill for 15 minutes. Meanwhile, preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Line the pastry case with greaseproof paper or baking parchment and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and return to the oven for a further 5 minutes. Remove from the oven and immediately brush the inside of the pastry case with a little beaten egg white. Reduce the oven temperature to 190℃ (170℃ fan)/375°F/gas mark 5.
To make the Filling
- Whisk the eggs yolks, sugar, cornflour and vanilla extract together, then whisk in the double cream. Pour into the baked pastry case.
- Gently drop most of the blackcurrants into the filling. Bake for 15 minutes then drop the remaining blackcurrants on top and return to the oven and bake for 15 minute until pale golden and puffy.
- Allow to cool in the tin then carefuilly transfer to a serving plate or board to serve.
Notes
Store
In the refrigerator for up to 3 days.Cook's Tips
- The pastry is quite soft and can be a little bit hard to handle. Don't worry you can just patch it together if it breaks.
- If you find it really difficult to roll, try rolling between two sheets of cling film or baking parchment.
- I have been generous with the amount of pastry as it is easier to work with a bit much rather than too little pastry. Don't waste the trimming, use to make some jam tarts or pop in the freezer to use later.
- You can add all the fruit at once if you prefer but it will sink into the cream I like to see a few on the top so added after 10-15 minutes of baking when the filling had just begun to form a skin.
Nutrition
Pin for later
Val Hithersay
Can you use frozen currants for this recipe?
Jacqueline Bellefontaine
Hi Val, Although I have not specifically tested itr with frozen blackcurrants I am fairly confident they would work.
Jane
.Really nice. Tip about rolling out pastry with cling film was really useful.
Jacqueline Bellefontaine
Glad you liked the recipe and found the tip helpful.
Katherine
This is really delicious! It’s my first year growing blackcurrants and I wasn’t really sure what to do with them apart from jam.
The pasty is so light and tasty and I used the left overs in my mini muffin tin and filled with strawberries and cream. The filling itself is not too sweet so the perfect balance and full of flavour. Will definitely bake again.
Jacqueline Bellefontaine
Im so pleased you liked it. I have to say this is one of my favourite tarts as you say the filling is not too sweet. Well done on growing your own blackcurrants I am sure you will find it very rewarding. You might also like to try my blackcurrant curd its delicious too. I am currently shooting some more black currant recipes for the blog to day so there will be even more recipes to choose from
Martin Price
Thanks for a great recipe. it's currant season down here in Tasmania and I needed some motivation to pick them. This gave it to me and I wasn't disappointed in the result. Loved the rich tart fruit with the vanilla cream.
I'm coeliac so substituted general purpose GF flour and found the pastry texture wonderful if a little sweet for my taste. Liked the inclusion of almond meal
Not even crumbs remain of that first attempt
Have friends coming for a summer lunch later this week and dessert is fixed! Not only that, have now decided not to dig up the blackcurrant bush after all.
Jacqueline Bellefontaine
Well I would call that a definate win. Blackcurrants are really food for you too so glad the blackcurrant bush is staying. I have a few other blackcurrant recipes on my other blog https://www.recipesmadeeasy.co.uk which you might like to check out including homemade blackcurrant cordial its delicious.
Eb Gargano | Easy Peasy Foodie
Wow - what a gorgeous tart... and I love the flavours! This would be wonderful to make for a summer party. Eb x
Jacqueline Bellefontaine
It certainly would Eb.
Kat (The Baking Explorer)
This looks absolutely divine Jacqui!!
Jacqueline Bellefontaine
Thanks Kat, it really is rather good even if I do say so myself
Donna
Oh Yum! That looks so good, and perfect in warm weather!
Jacqueline Bellefontaine
Thank you
Sylvie
What an incredible looking dessert, Jacqui - I can almost taste it through my screen (and oh so wish I could taste it IRL!). It's like a delicious mix between my favourite berry tart and a Clafoutis: super delicious!! #cookblogshare
Jacqueline Bellefontaine
if you like the contrast of sweet and tart you will love this. The custard is lighter than clafoutis