Blackcurrant Tart

How to prepare blackcurrant tart

1. Put the water for the crust in the freezer 15 minutes before using.
2. Put the flour, sugar and salt in a food processor. Add half of the butter cut into cubes and blend at medium speed until it looks like breadcrumbs. Add the rest of the butter cut into cubes and blend again at medium speed, this time shorter, just a few pulses, until the butter is mixed with the flour and pea-sized pieces remain.
3. With the processor running, add 1 tablespoon of ice-cold water at a time, until the dough gathers around the processor blade.
4. Put the dough in plastic wrap, flatten it and refrigerate for 30 minutes to 1 hour.
5. Roll out a thin sheet that fits the pan (rectangular 35 x 10 cm or round 20-21 cm diameter). Place the sheet in the pan and run the rolling pin over the edges to remove excess dough.
6. Put the pan with the crust in the freezer for 15 minutes.
8. Place parchment paper over the crust and fill with dried beans or rice. Bake the crust at 180C for 15 minutes. Remove the paper with beans and bake the crust for another 10 minutes, still at 180C, until lightly golden on the edges and bottom.
9. Remove the crust from the oven and let it cool while you prepare the filling.
10. Mix the sugar with cornstarch and vanilla. Mix the milk with cream (or you can use 100ml of 15% fat cooking cream instead of heavy cream and milk). Add gradually to the sugar mixture, at first just a little to dissolve the cornstarch. Add the egg and beat with a whisk until smooth.
    * you can increase the amount of sugar; with 60g the tart comes out slightly tart
11. Sprinkle the blackcurrants on the bottom of the crust (thawed and drained of juice if frozen). Pour the egg custard slowly over them until the crust is almost full.
12. Bake the tart at 170C for 20-25 minutes (until the custard is set and slightly puffed; after it puffs do not leave it in the oven much longer, the custard will overbake and crack).
    * the tart can also be baked in a round pan 16 cm diameter with higher sides (about 4.5 cm); this way you can add double the amount of egg mixture and the tart will have more custard under the layer of blackcurrants; baking time will be a bit longer

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