It's that time of the year again for redcurrants, and there are so many of them around.
These are one of the berries I look forward to eating because they have never been sold in shops. I do wonder why, as they have such a lovely sharp tang and sweetness that really stand out in baking and sauces.
Some were overripe and already on the ground.
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They are as beautiful as glimmering gems and are also very high in vitamin C and antioxidants.
So, I gathered a few yesterday. My kitty Coco, as usual, is seriously guarding my basket (don't touch my gems, lol!).
I picked enough and decided to turn them into a redcurrant tart, something I had never tried making before.
I de-stemmed them, then washed them, ready for making a ...
Classic Redcurrant Tart
Ingredients:
🥧 Sweet shortcrust pastry
200 g plain flour 100 g cold butter (cubed) 50 g icing sugar 1 egg yolk 1-2 tbsp cold water Pinch of salt
🍮 Custard layer 250 ml whole milk 1 whole egg + 1 egg yolk 40-50 g caster sugar 1 tbsp cornflour 1 tsp vanilla extract
🍒 Fruit layer 300 g redcurrants (stalks removed) 40 to 70 g caster sugar (adjust to taste) 1 tbsp ground almonds or cornflour (absorbs juice)
👩🍳 Method
Make the pastry
Rub the butter into the flour and salt until the mixture looks like breadcrumbs.
Or use a blender for a quicker result.
Mix in icing sugar, then egg yolk and just enough water to bring it together.
Wrap and chill for 30 minutes. I find it easier to flatten them in between greaseproof paper.
Roll out pastry.
Line a 20-23 cm tart tin.
Blind bake the case.
Line with baking paper, fill with chickpeas, beans, or rice to weigh down the pastry.
Bake at 180°C (160°C fan) for 15 minutes.
Then remove chickpeas and bake another 5-10 minutes until lightly golden.
Prepare filling
Make custard
Heat the milk until steaming (but not boiling).
Whisk egg, yolk, sugar, and cornflour.
Slowly add warm milk, whisking constantly.
Return to pan and cook gently until thickened. Cool slightly (important so it doesn’t scramble in the tart).
Assemble
Pour and spread the custard evenly into the baked pastry case.
Let it settle for a few minutes.
Toss redcurrants with sugar and ground almonds/cornflour.
Scatter evenly over the custard.
Bake
Bake at 170 to 180°C (160°C fan) for 25 to 30 minutes until the custard is just set and the fruit is bubbling slightly and edges are lightly golden.
Finish
Cool fully before slicing (custard sets as it cools).
Dust with icing sugar if you like.
I love how bright and tart the redcurrants on top
The custard sets well and is sliceable.
Lovely paired with cream or ice cream, some mint and those fresh redcurrants adds freshness bursting with sweet and tartness.
Sieve in some icing sugar and enjoy!
All in all, this was a very satisfying treat, especially because the redcurrants were foraged. Their flavour is not comparable to other berries; the sharp tartness balanced with a natural sweetness creates a wonderful contrast.
The creamy ice cream, buttery pastry, and creamy custard mellowed the intensity of the fruit and turned it into a really delicious treat!
Have a lovely day! Mariah 💕