| Prep: 35 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 20g | 12g | 45g |
| sugars | fibre | protein | salt |
| 25g | 2g | 6g | 0.25g |
I’ve often found myself returning to the recipe of Redcurrant Tarts, basking in the blissful blend of tart berries, smooth cream, and a crumbly, buttery shell. Born amidst the sprawling vineyards and sun-soaked orchards of California, my recipes are a love letter to the vibrant fruits that grow in abundance around me. This particular recipe is no exception.
A distinct fusion of flavors
The Redcurrant Tart recipe hinges on a beautiful balance of flavors. A quintessential fruit-based delight, it’s my delightful little tribute to the much-loved classic American pies we devour at family gatherings or summertime potlucks. While it orbits in that same universe of comfort desserts, the tart brings with it a bold, tangy twist, making it an instant hit at any dinner table.
This recipe, with its humble list of ingredients, imparts plenty of scope for hoping onto the health-conscious bandwagon. Redcurrants, our star ingredient, are power-packed with Vitamin C – great for strengthening immunity and promoting glowing skin!
Complementary Companions
Looking to assemble a full-course meal? These redcurrant tarts pair wonderfully with a light main course. Consider a grilled salmon salad, dressed in minimalistic citrusy notes, or a heaping pile of avocado toast. For the drink, a glass of chilled white wine would marry perfectly with our fruity dessert. After all, what’s a Californian meal without a dash of wine-country elegance?
In the essence of full disclosure, Redcurrant Tarts may not share the spotlight with trendy dishes like Kale Salads or the Poke Bowl, but what this timeless classic lacks in flashiness, it compensates with its simplicity and a flavor profile that is unapologetically bold and unique.
Every Redcurrant Tart is a moment of joy and satisfaction that reminds me of why I do what I do. With every bite, I hope you experience the same warmth, love, and comfort as I do in my sunny Californian kitchen.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cut into pieces
- 1 large egg yolk
- 1-2 tablespoons cold water
- 1 1/2 cups redcurrants
- 1/2 cup superfine sugar
- 2 tablespoons cornstarch
- 2 eggs, beaten
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
Method
Step One
Start by making the tart crust. In a food processor, combine the all-purpose flour, granulated sugar and chilled butter. Process until the mixture resembles coarse crumbs. Then, add the egg yolk and one tablespoon of cold water. Process again until the dough comes together, adding the second tablespoon of water only if needed. Once the dough has formed, wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step Two
While the dough is chilling, make the redcurrant filling. In a medium saucepan, combine the redcurrants and superfine sugar. Cook over medium heat until the redcurrants have broken down and the sugar has dissolved. Then, stir in the cornstarch and continue to cook until the mixture has thickened. Remove from the heat and allow to cool slightly.
Step Three
Preheat your oven to 375°F (190°C). Roll out the chilled tart dough and press into the bottom and up the sides of a tart pan. Prick the bottom of the tart with a fork to prevent it from puffing up in the oven. Bake for about 10-15 minutes until lightly golden. Remove from the oven and set aside.
Step Four
In the meantime, in a separate bowl, whisk together the beaten eggs, whipping cream and vanilla extract. Once the redcurrant mixture has cooled slightly, pour it into the pre-baked tart shell. Then, pour the cream mixture over the redcurrants.
Step Five
Return the tart to the oven and bake for another 20-25 minutes, or until the filling is set and the crust is golden. Once done, remove from the oven and allow to cool completely. Once cooled, your redcurrant tart is ready to serve and enjoy!
