Advertisement
Blackcurrant Tart
- Difficulty
Easy
- Ready in
5 min
Published 1986
I think blackcurrants are sublime summer fruit and particularly good when tasting cold and sharp against crumbly pastry.
Ingredients
1 450 g 1 lb
Method
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe