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blackcurrant and vanilla cream tart
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4.88 from 8 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
Course: afternoon tea, Dessert, Drinks
Cuisine: British
Keyword: flan, fruit tart, Pâtisserie
Servings: 8
Calories: 485kcal


  • 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


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


  • 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)


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.


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.


Serving: 1slice | Calories: 485kcal