Black and Red Currant Tarts

• Type: Dessert
• Time: 45 min
• Servings: 6

INGREDIENTS

• 1 Cup frozen CurrantC™ Black Currants, thawed
• 1 Cup frozen Red Currants, thawed
• 1/2 Cup honey
• 4 Tablespoons chopped sweet cicely (may substitute fennel fronds) 
•  Premade pastry dough

PREPARATION

• Ready made pastry dough or shells. 
• Heat oven to 400F.
• Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter.
• Mix the currants with the honey & cicely.
• Fill the pastry with the CurrantC™ Black Currants and Red Currants.
• Cover each tart individually with foil & place on a baking sheet.

BAKING/COOKING

• Bake for 25 minutes.
• Let them cool completely. 
• If you wish, whip up some cream & pipe it onto the tarts. Decorate with sugared Balck and Red Currants.