Black Currants Tart

Updated at: Wed, 16 Aug 2023 21:59:11 GMT

Step 1

Measure the first 4 (dry) ingredients in the list and transfer them into the food processor jar. Using the S-shaped knife, process them at high speed to mix them well for about 1 minute.

Step 2

Measure frozen butter, dice it, and add to the jar. Process it at high speed for about 1 minute to mix it well with dry ingredients.

Step 3

Add egg yolk and water and process at high speed until it moistens dry ingredients and becomes a dough with a few loose crumbs. Transfer the dough and the bits from a jar onto a working surface and knead them together. Do not overwork it.

Step 4

Roll the dough between two parchment sheets into 12" diameter rounds and place it into a fridge for at least 45 minutes.

Step 5

Prepare a 9" D tart mold. Peel off the parchment paper from both sides of the dough and place it on the mold, ensuring it's centered. Do not force it down. Let it become more pliable as it warms up. Gently lift the edges letting the center sink inside. Turn the mold going around. Be patient and slow. The dough will go in without much force when ready. Use your fingers to press the corners gently and remove any extra dough sticking out the edges. Freeze until ready to use. You can make the dough and line the molds way in advance. The dough should be completely frozen before baking.

Step 6

Preheat oven 330F, convection. Bake frozen tart crust for 15-20 minutes, until golden. Let it cool for 5 minutes, remove from the tart pan, and let it cool to room temperature on a wire rack.

Step 7

Fill a bowl with cold water and place 2 sheets of gelatin to soak. Remove black currants from stems. Divide them into two equal portions.

Step 8

Combine heavy whipping cream, sugar, eggs, and black currant puree in a saucepan, all room temperature. Slowly bring to simmer, constantly stirring with a whisk. Continue cooking and whisking until the mixture reaches 180F/82C. Turn off the heat. Squeeze water from softened gelatin and add it to the hot mixture. Whisk for a few more minutes to distribute excess heat.

Step 9

Distribute half of the currants on the bottom of the baked tart crust. Pour the custard on top all over and lightly spread it using a spatula.

Step 10

Use the second part of the currants to decorate the top of the tart, lightly sinking some of them into the custard. Refrigerate after tart reaches room temperature.

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