\nEasy<\/p>\n
\nApproximately 210<\/p>\n
\nServes 6<\/p>\n
\n20 minutes<\/p>\n
\n30 minutes<\/p>\n
\n50 minutes<\/p>\n
The subtle and flavorful qualities of black currants combined with the crispy texture of the shortbread crust make for a truly explosive pairing. These sophisticated black currant tartlets are a refined dessert bound to impress your guests. The crisp crust is filled with a silky, delicious curd flavored with vanilla and cinnamon. The sweetness of the berries perfectly complements the creamy texture of the curd and the crunchiness of the shortbread.<\/p>\n
\nFor 6 people<\/p>\n
– Black currants: 250g
\n– Cinnamon: 1\/2 teaspoon
\n– Vanilla extract: 1 tablespoon
\n– Butter: 40g
\n– Eggs: 3
\n– Sugar: 80g
\n– Lemon juice: 2 tablespoons<\/p>\n
– Flour: 75g
\n– Brown sugar: 25g
\n– Salted butter: 50g<\/p>\n
1. Start by making the black currant curd. In a small saucepan, cook the black currants with vanilla and cinnamon for about 10 minutes until the fruits are soft. In a bowl, whisk the eggs. Mix in the melted butter, sugar, and lemon juice. Pour this mixture over the cooked berries. Cook for another 5 to 10 minutes on medium heat until the mixture becomes thick and creamy. Chill in the refrigerator.<\/p>\n
2. Prepare the shortbread crust. In a mixing bowl, combine flour and sugar. Add the butter in pieces and mix until you achieve a smooth dough. Press the dough into small greased molds (if using silicone molds like I did, you don\u2019t need to grease them). Poke holes in the dough with a knife tip. Bake for 15 minutes in an oven preheated to 350\u00b0F (about 180\u00b0C). Allow to cool before unmolding.<\/p>\n
\nFill each tartlet base with a tablespoon of black currant curd. Chill before serving.<\/p>\n\n\n