Blackcurrant Tart

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

I think blackcurrants are sublime summer fruit and particularly good when tasting cold and sharp against crumbly pastry.


  • 1 sweet pastry case, baked blind
  • 450 g/1 lb blackcurrants
  • 2 tablespoons blackcurrant fructose syrup
  • 6 tablespoons cassis


    Cook the blackcurrants with the fructose syrup. Simmer for a few minutes until just soft. Pour in the cassis and leave to marinate for several hours. Drain off any excess liquid and either drink it or mix it with whipped cream to make a syllabub. Fill the pastry case with the blackcurrants. Chill for 1 hour before serving.