Succulent black currant tart with cocoa crust: a delicious berry treat

Discover the rich flavors of our succulent blackcurrant tart, which combines the tangy zest of blackcurrants with a decadent cocoa crust. This tart is not only visually striking, but also strikes the perfect balance of tangy fruitiness and sweet, creamy filling, making every bite an exquisite experience.

Why you will love this recipe: This tart features a unique cocoa-flavored crust that brings a subtle hint of chocolate, enhancing the vibrant, slightly tangy taste of blackcurrant. The creamy custard-like filling made from sour cream adds a smooth texture that complements the crispy crust. It's a sophisticated dessert that's sure to impress at any gathering.

Perfect occasion: Great for dinners, parties or as a special treat for berry lovers. It's also perfect for summer picnics or a delicious end to a family meal.

Decorating Tips: For a stunning presentation, garnish the tart with fresh blackcurrants and sprinkle with powdered sugar. You can also drizzle some melted chocolate on top for added decadence.

• Ingredients:
  • For the cocoa crust:
    • 135 g of flour
    • 60 g of powdered sugar
    • 15g cocoa powder
    • 100 g cold butter, cut into cubes
    • 2 tablespoons of water

  • For the filling:
    • 250 g blackcurrant
    • 20 g cornstarch (5 g for currants, 15 g for custard)
    • 2 eggs
    • 70 g of sugar
    • 15 g of vanilla sugar
    • 300 g sour cream (20-25% fat)
• Instructions:
  1. For the dough:
     • Sift the flour, powdered sugar and cocoa into a bowl. Add the cubed butter and rub until the mixture resembles large crumbs. Add the water and knead into a dough.
     • Press the dough into a 21cm tart pan, forming an even layer and edges. Cool in the refrigerator.
  2. For the filling:
     • replaces the word nice with emptyss the blackcurrants with 5 g of cornstarch to coat them; this helps prevent excessive juice.
     • In another bowl, mix sour cream, eggs, sugar, vanilla sugar and 15g cornstarch with a hand blender until smooth.
  3. Assembly:
     • Remove the crust from the refrigerator. Distribute the currants evenly over the crust. Pour the sour cream mixture over the currants.
     • Bake in a preheated oven at 180°C for approximately 30 to 35 minutes, or until the filling is set and the crust is firm.

Enjoy your delicious, succulent blackcurrant tart, a perfect blend of sweet and tangy flavors in a rich cocoa crust!