O’s persistence made this post possible and added a delicious tart to my cake repertoire. He had been raving about this tart for days – ever since he had it for the first time at Harry’s coffee shop. Really the only way to make an end to his bugging, was to give in and attempt to recreate it. Even though I had never actually tried it, after hearing all the good things about it, I felt like I already have had a piece. On the other hand, anything baked by Kristin (Harry’s better half), that I have tried, has been a wonderful treat and finally with the original recipe in our hands (O must have sweet-talked her) I had no reason to not comply.
The challenge was to find good, well to find red currants at all. But turns out that it was much easier than thought – in spite of them being already slightly out of season…
Shortcrust: Mix all ingredients, sieve the icing sugar and knead it together. Quite tricky, because the dough obviously doesn’t want to stick together, that’s why I stopped kneading the dough with the KitchenAid – it just didn’t work. (I’m not very patient with “high-maintenance” dough, but this time the outcome was definitely worth the effort!) Things started to improve with hard manual labor. Form a ball, cover it with foil and let it rest in the fridge for about half an hour. Then roll it out about half a centimeter thick (dust board with flour as needed) and press into 12 cm (~5 inch) buttered flan tins (which I didn’t have, so I used my Crème brûlée forms). Repeatedly poke a few holes across the bottom, line with parchment paper and add pie weights (I used rice, dry beans work, too) and prebake them in the oven at about 175°C (350°F) for about 10 minutes. Take the crusts out, remove the baking weights and let them cool down.
Filling: Remove red currants from the stems, wash them and pat dry with a kitchen towel. Arrange berries on the dough. Combine eggs with cream and sugar, beat until you have a homogeneous mixture and pour over the currants (about two thirds the height of the red currants, because the mixture will rise a bit).
Bake at 180°C (355°F) in the oven for 20 minutes or until lightly browned, remove and let chill. Dust with icing sugar, if desired. Best eaten still a little warm or on the next day…
The crust alone was sensational and every reason to do it again – despite the extra manual work it takes…
Red Currant Tart
Recipe source: Kristin, adaptation
Required time: prep. 20 min., baking 30 min., serves: 4-5
Ingredients for the shortcrust:
110g cold butter
50g sieved icing sugar
1 egg yolk
a pinch of salt
Ingredients for the filling/topping:
400g red currants
4-5 tbsp brown sugar
100ml heavy cream
more icing sugar for decoration