Blackcurrant tart

A summery tart showcasing one of the true treasures of Polish gardens – blackcurrants – paired with a luscious vanilla cream. This blackcurrant tart has a bold, distinctive flavour, perfect for those who appreciate the fruit’s natural tartness. It can just as easily be made in winter using frozen blackcurrants. Highly recommended.

Ingredients for the shortcrust pastry:

• 195 g plain flour
• 115 g cold butter, diced
• 1 egg yolk
• 2 tablespoons icing sugar
• a pinch of salt
• 1 tablespoon cold water

Sift the flour, add the butter and cut it in quickly until the mixture resembles crumbs. Add the yolk, icing sugar, salt and water, then quickly bring together into a dough (or use a food processor). Form into a ball, flatten slightly, wrap in cling film and chill for at least 1 hour.

Grease and flour a 24 cm tart tin, tapping out any excess. Roll out the chilled pastry to about 3 mm thickness and line the tin. Chill again for 30 minutes. Dust lightly with flour, line with baking parchment and fill with baking beans (or rice/beans).

Preheat the oven to 220°C, then reduce to 190°C. Blind bake for 15 minutes. Remove the weights and paper, reduce to 180°C and bake for a further 10 minutes until golden. Leave to cool.

Ingredients for the vanilla cream:

• 250 g mascarpone, chilled
• 250 ml double cream, chilled
• 2 teaspoons vanilla paste or extract (or 8 g vanilla sugar)
• 4 tablespoons icing sugar

Prepare just before assembling.

Beat the mascarpone with icing sugar until smooth and thick. Add the cream and vanilla, then whip until light and fluffy.

Ingredients for blackcurrant topping:

• 250 g blackcurrants (fresh or frozen)
• 1 teaspoon powdered gelatine (3 g)
• 4 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon potato starch mixed with 1 tablespoon water

Bloom the gelatine in 2 tablespoons of water.

Heat the blackcurrants with sugar until the fruit releases juice and the sugar dissolves. Add the lemon juice and starch mixture, stir well and bring to the boil. Remove from the heat. Add the gelatine and stir until dissolved. Leave to cool – the mixture should thicken to a gel-like consistency.

Assembly:

Spread 3–4 tablespoons of the blackcurrant mixture over the cooled base and chill until set. Prepare the vanilla cream, spread it over the tart and chill for about 1 hour. Finally, spoon over the remaining blackcurrant topping and chill again until lightly set. Store in the fridge.

Enjoy!