| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 12g | 7g | 46g |
| sugars | fibre | protein | salt |
| 16g | 2g | 7g | 0.2g |
One of my absolute favorites that merges my Creole heritage with my French roots, is the delightfully delicious, White Currant Tart. Its tangy, sweet, and creamy features making it a universal crowd-pleaser. Also, it doesn’t hurt that it’s spectacularly pretty too. Just look at this amazing tart!
A Piece of My Heritage
When I think of a dessert that perfectly encapsulates my Louisiana upbringing and my French lineage, this White Currant Tart immediately comes to mind. The buttery crust, the blend of sweetness and tartness – everything about it screams éclairs and beignets while still offering a fresh twist: the use of fresh currants.
Just like how the French incorporate locally grown fruits in their pâtisserie, White currant’s tangy notes offer a unique spin on a classic french tart, which usually use more common fruits like apple or cherry. Here, White Currants are the star of the show. You can check out this traditional French apple tart recipe to see what I mean.
Health in every Bite
It’s not just the taste that appeals me towards the White Currant Tart, but its subtle health benefits too. These little berries are a powerhouse of antioxidants and Vitamin C, boosting the nutritional value of the dessert. The eggs in the recipe offer a good dose of protein. While it’s by no means a health food, the tart still provides a more nutritious option than many sweet treats.
The Currant Tart pairs beautifully with a side of fresh cream or a scoop of vanilla ice cream. You can even serve it with a glass of sweet wine if you’re having a fancy dinner. Remember though, the star of the show is the tart, so don’t choose anything that will overpower its delicate balance of flavors.
With its rich taste, elegant presentation, and a dash of nutrition, it’s not hard to see why I adore the White Currant Tart. It’s not just a recipe, it’s a piece of art that resonates with my soul and my origins. I hope you’ll give it a try and love it just as much as I do.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into pieces
- 1 large egg yolk
- 2 tablespoons cold water
- 2 cups fresh white currants
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon vanilla extract
Method
Step One
Begin by preheating your oven to 375 degrees F (190 degrees C).
Step Two
In a large bowl, combine the all-purpose flour, sugar, and salt. Add the chilled, diced butter to the flour mixture. Using your fingers, break up the butter until the mixture resembles coarse breadcrumbs. In a small bowl, whisk together the egg yolk and cold water, then add this to the flour and butter mixture. Use your hands to combine the ingredients until they form a dough. If the dough is too dry, add more water a tablespoon at a time.
Step Three
Turn the dough out onto a lightly floured surface, and knead it gently a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap and chill in the refrigerator for at least 1 hour.
Step Four
Lightly flour your working surface and roll out the chilled dough to fit an 11-inch tart pan. Press the dough into the pan and trim any excess dough from the edges. Prick the bottom of the dough with a fork to prevent it from puffing up during baking.
Step Five
In a large bowl, toss the fresh white currants with the granulated sugar and lemon juice. Set aside for about 15 minutes, then drain the currants, reserving the juice.
Step Six
Combine the reserved juice with cornstarch and water in a small saucepan over medium heat. Stir constantly until the mixture thickens to a glaze consistency. Remove from the heat, stir in the vanilla extract and let it cool slightly.
Step Seven
Spread the currants evenly in the prepared tart shell. Pour the glaze over the currants, spreading it to cover them completely.
Step Eight
Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the glaze is bubbling. Cool on a wire rack before serving.
