Blackcurrant and Vanilla Cream Tart

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

Print Recipe

5 from 4 votes

Blackcurrant and Vanilla Cream Tart

Juicy blackcurrants set in a creamy vanilla custard and baked in a crisp almond pastry case.

Prep Time30 mins

Cook Time45 mins

30 mins

30 minutes

Course: afternoon tea, Dessert, Drinks

Cuisine: British

Keyword: flan, fruit tart, Pâtisserie

Servings: 8

Calories: 485kcal

Author: Jacqueline Bellefontaine

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 tbsp cornflour (cornstarch)
• 1 tsp vanilla extract
• 300 ml double cream (½pt)
• 225 g blackcurrants (8oz)

Special 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

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 tbsp 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

Serving: 1slice | Calories: 485kcal

Tried this recipe?I would love to know how you got on – Tag me on Instagram @OnlyCrumbsRemain or leave me a comment and rate the recipe below.

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