Redcurrants are impossible to find in Melbourne, but on my recent summer trip to Europe I was able to make this chocolate and redcurrant tart because redcurrants are in their prime. I think the richness of the chocolate goes really well with the sourness of the fruit. The redcurrants can be substituted for other fruit if you can’t find them but I would go for something a bit sour like blackberries. For this recipe, use dark chocolate otherwise it will be way too sweet.
Preparation: 40 minutes (+ 3 hours chilling)
Baking: 50 minutes
225g plain flour
50g icing sugar
125g unsalted butter, chopped
a little bit of milk, if necessary
100g caster sugar
200g dark chocolate
80ml whipping cream
125g unsalted butter
250g redcurrant, washed and removed from their stems
- To make the pastry, sieve the flour, icing sugar and cocoa into a bowl. Add the chopped butter and use your fingertips to rub the butter in to create fine crumbs.
- Lightly whisk the yolks and milk and add to the crumbs. Create a soft but not sticky dough. Wrap in plastic film and refrigerate for 20 minutes.
- Preheat the oven to 180℃ and lightly brush the tin with melted butter.
- Roll out the pastry between two sheets of baking paper and carefully ease the pastry into the tin. Trim any overhanging pastry by rolling the rolling pin over the top of the tin. Refrigerate for 20 minutes.
- Line the pastry shell with baking paper, fill with baking beads (rice or beans can be used instead) and bake for 15 minutes or until the pastry is lightly golden.
- Remove the baking beads, return to the oven and bake for further 10 minutes.
- Place the chocolate, cream and butter into a saucepan and cook over low heat until the chocolate melts. Stir occasionally. Allow to cool for 5 minutes.
- Meanwhile, beat the eggs, yolks and sugar with an electric mixer until pale and thick.
- Using a spatula, fold the chocolate mixture into the egg mixture and combine well.
- Distribute 1/2 of the redcurrant over the pastry shell, pour over the filling and top with the remaining redcurrant.
- Bake for 20-30 minutes or until the filling is just set. Cool to room temperature, then refrigerate for 2 hours.