# What You’ll Use:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1 large egg yolk
06 - 2-3 tablespoons ice water
→ Black Currant Curd
07 - 1 1/2 cups fresh or frozen black currants
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 2 tablespoons lemon juice
12 - Zest of 1 lemon
13 - 4 tablespoons unsalted butter, cut into pieces
→ Whipped Cream Topping
14 - 1 cup heavy cream, cold
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon vanilla extract
# How-To:
01 - In a mixing bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, mixing just until the dough comes together, adding more water as needed. Shape into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat oven to 350°F. Roll out the chilled pastry on a floured surface and line a 9-inch tart pan. Trim excess dough and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment. Continue baking for 8-10 minutes until golden. Cool completely.
03 - In a small saucepan, combine black currants, sugar, lemon juice, and zest. Cook over medium heat, stirring frequently, until berries burst and sugar dissolves, approximately 5 minutes. Puree the mixture and strain through a fine mesh sieve to remove skins.
04 - In a bowl, whisk together eggs and egg yolks. Gradually whisk in the warm currant puree. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, approximately 10 minutes. Remove from heat and whisk in butter until smooth. Allow to cool slightly.
05 - Pour the cooled currant curd into the prepared tart shell. Refrigerate for at least 1 hour until the filling is fully set.
06 - In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Pipe or spoon the whipped cream over the chilled tart immediately before serving.
