Blackcurrant and white chocolate tart recipe – A succulent and elegant dessert

Immerse yourself in the exquisite flavors of this blackcurrant tart, featuring a crispy sandy crust and a deliciously creamy filling of blackcurrant puree and melted white chocolate. This tart combines tangy black currants with sweet, creamy white chocolate, creating a stunning dessert that's as pleasing to the palate as it is to the eye.

Why you will love this recipe: The contrast between the acidity of blackcurrant and the sweetness of white chocolate offers a unique taste experience. The creamy texture and rich flavor make it a sophisticated choice for any dessert lover.

Perfect occasion: This tart is ideal for special occasions, providing a touch of elegance to any dinner or celebration. It's also perfect for holiday gatherings or as a fancy treat for a weekend brunch.

Decorating Tips: Garnish the tart with fresh blackcurrants, a sprinkle of edible gold leaf or a drizzle of white chocolate for added luxury. A few mint leaves can add a pop of color and a fresh contrast to sweet and tart flavors.

Ingredients for the sandy crust:

• 1 cup (140 g) all-purpose flour
• 1/4 cup (70 g) 82% butter, chilled and cut into cubes
• 2 tablespoons (30 g) caster sugar
• 2 tablespoons (30 g) water
• 1 egg yolk
• Melted white chocolate for brushing

Crust Instructions:

1. Sift the flour and caster sugar into a bowl. Add the cubed butter and rub until the mixture resembles large crumbs.
2. Stir in the egg yolk and water to form a dough.
3. Spread the dough in a 21 cm tart pan, forming a base and sides. Prick with a fork.
4. Place parchment paper on top of the dough and fill with baked beans or rice to keep the dough flat while baking.
5. Bake in preheated 356°F (180°C) oven for 15 minutes, remove beans or rice and parchment, and bake for another 5 minutes or until golden brown. Let cool completely and brush with melted white chocolate.

Ingredients for the filling:

• 1/2 cup (135g) blackcurrant puree
• 6 oz (170 g) white chocolate
• 1/2 cup (135g) heavy cream (33% fat)
• 3g of gelatin
• 2 tablespoons (10 g) water

Instructions for filling: 6. Soak the gelatin in water.

7. Heat the blackcurrant puree and cream in a saucepan until hot but not boiling. Remove from heat and add white chocolate, stirring until melted.
8. Heat the gelatin in the microwave for about 10 seconds or until melted. Add blackcurrant and cream to the mixture.
9. Use an immersion blender to blend the mixture until smooth. Let cool to room temperature.
10. Pour the filling onto the prepared crust and spread evenly.
11. Refrigerate several hours until filling is set.

Enjoy your Blackcurrant Tart, a delicious dessert that combines complex flavors and textures for a truly sophisticated treat!