Black Currant Fruit Tart (Printable)

Classic French tart with buttery crust and tangy black currant curd topped with fresh berries

# What You'll 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
15 - Fresh mint leaves for garnish

# Directions:

01 - In a food processor, pulse flour, powdered sugar, and salt together. Add cold butter pieces and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, then pulse until dough just comes together, adding additional water only if necessary.
02 - Shape dough into a disk, wrap tightly in plastic wrap, 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 dough 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, then remove weights and parchment. Continue baking for 10 to 12 minutes until golden. Cool completely.
05 - In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until fruit softens and bursts. Purée the 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 the cooled tart shell. Arrange fresh berries on top in an attractive pattern. Refrigerate for at least 1 hour before serving.
09 - Dust tart with powdered sugar and garnish with fresh mint leaves if desired. Slice and serve.

# Expert Hints:

01 -
  • The crust gets so butter-crisp that it shatters under your fork, and that moment never gets old.
  • Black currant curd tastes like autumn found a way into dessert form, complex and just tart enough to keep things interesting.
02 -
  • If your curd seems too thin after cooling, it means either your heat was too high (cooking the eggs instead of thickening the mixture) or you didn't stir constantly enough; next time, use a thermometer and aim for 170°F, stirring the entire time.
  • Black currants vary in tartness depending on where they come from—taste your curd before serving and add a touch more lemon juice if it needs brightness, since sweetness can dull the fruit flavor.
03 -
  • If you have time, brush the baked tart shell with a thin layer of cooled black currant curd before adding the rest of the filling—it seals the crust and prevents sogginess completely.
  • Warming apricot jam and brushing it lightly over the fresh berries before serving gives everything a beautiful gloss and helps the flavors feel cohesive.
Go Back