Blackcurrant & Redcurrant Cream Tart

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.