Black Currant Vanilla Tart
The black currant vanilla tart is a culinary masterpiece!
7oz all-purpose flour
1 ¾oz ground almonds
4.5oz butter cut into cubes
1 3/4oz super fine sugar
1 egg - separated
2 egg yolks
4 tbsp super fine sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 ¼ C heavy cream
8 oz only black or mixed red and black currants
Sift the flour into a mixing bowl and stir in the ground almonds. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Add the egg yolk and 2 tablespoon water and mix to form a dough adding a little more water if required. Cover and leave to rest in the fridge for 30 + minutes.
Roll out the dough between sheets of parchment (the pastry is very soft and can be hard to handle but it’s easy to patch if it breaks). Line a rectangle or round shallow tart tin.
Meanwhile, preheat the oven to 400°.
Cover the pastry case with parchment and fill with pie weights or dried beans. Bake for 10 minutes. Remove the paper and weights and return to the oven for a further 5 minutes. Remove from the oven and immediately brush the inside of the pastry case with a little beaten egg white. Reduce the oven temperature to 375°.
Whisk the eggs yolks, sugar, cornstarch and vanilla extract together, then whisk in the heavy cream. Pour into the baked pastry case.
Drop most of the blackcurrants into the filling. Bake for 15 minutes then drop the remaining blackcurrants on top and return to the oven and bake for 15 minute until pale golden and puffy.
Allow to cool in the tin then transfer to a serving plate or board.