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

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.

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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.

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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!

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