Name: Blackcurrant & Redcurrant Cream Tart
Yield: Serves 8
Ingredients: ½ cup/90 g golden caster sugar; 1½ cups/360 ml double cream; 1 tablespoon/15 g cornflour; 3 egg yolks; 1 egg yolk + 2 tablespoons iced cold water; crème fraiche or vanilla ice cream, for serving; 1 cup/200 g black & red currants, fresh or frozen; ½ cup/125 g unsalted butter; 2 teaspoons almond extract; ½ cup/50 g ground almonds; 2 cups/200 g sorghum flour; ¼ cup/50 g vanilla sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

The sorghum pastry for this fruity tart is a short, crumbly gluten-free crust. Sorghum and almond really complement each other and add delightful herbaceous notes to the summer fruits. I used black and red currants from the summer pickings on our allotment, and this offsets the cream filling with tart notes. Frozen summer fruits work just as well or any berries that you have your own supply of.