Black Currant Cream Tartlets: A Delightful and Elegant Dessert

Tartlets are a classic dessert, known for their crisp, buttery crust and their ability to hold a variety of delicious fillings. This particular recipe takes advantage of the tangy, bold flavor of black currants, blending them into a creamy filling that pairs perfectly with a golden, flaky pastry shell. Whether you're hosting a dinner party, celebrating a special occasion, or just indulging yourself, these black currant cream tartlets are the perfect treat.

Black currants are packed with antioxidants, vitamin C, and dietary fiber, making this dessert not only tasty but also a little bit healthy. The rich, tart flavor of black currants balances out the smooth, velvety cream, creating a harmonious dessert that everyone will love. The tartlets are surprisingly easy to make, requiring just a few simple ingredients, and they look so elegant when served.

Ingredients

For the tart crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter (cold, cut into cubes)
• 1 egg yolk
• 1-2 tablespoons cold water (as needed)

For the black currant cream filling:

• 1 cup fresh or frozen black currants
• 1/4 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 teaspoon vanilla extract
• 2 tablespoons cornstarch (for thickening)
• 1 egg (to make the filling richer, optional)

To garnish:

• Fresh black currants (optional)
• Mint leaves (optional)

Instructions

1. Preparing the Tart Crust

Start by making the tart crust. In a large mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough just comes together.

Turn the dough onto a floured surface and gently knead it a few times to bring it together. Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to allow it to chill and firm up.

After the dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Press the dough into tartlet pans (mini tart pans or a standard tart pan), trimming off any excess dough from the edges. Prick the bottom of each tart shell with a fork to prevent bubbling during baking.

2. Blind Baking the Tart Shells

Preheat your oven to 375°F (190°C). Line each tartlet with parchment paper and fill with pie weights or dried beans to prevent the dough from puffing up. Bake for about 12-15 minutes, or until the crust is lightly golden. Remove the parchment and weights, and continue to bake for another 5 minutes, or until the crust is fully golden. Let the tart shells cool completely before filling.

3. Making the Black Currant Cream Filling

While the tart shells are cooling, prepare the black currant filling. In a small saucepan, combine the black currants and sugar. Cook over medium heat, stirring occasionally, until the berries break down and release their juice, about 5-7 minutes. Use a spoon to mash the berries to release as much juice as possible.

Strain the berry mixture through a fine-mesh sieve into a clean bowl to remove the seeds and skin, pressing the mixture with the back of a spoon to extract the juice. Return the juice to the saucepan and bring it to a simmer.

In a small bowl, whisk together the cornstarch and a little cold water to make a slurry. Add this slurry to the simmering juice and cook, stirring constantly, until the mixture thickens. Remove from heat and allow it to cool for a few minutes.

In a separate bowl, whisk together the heavy cream, milk, and vanilla extract. If you want a richer filling, you can add an egg to the cream mixture before combining it with the berry juice. Add the cooled berry mixture to the cream mixture and stir well to combine.

4. Assembling the Tartlets

Once the tart shells are completely cool, spoon the black currant cream filling into each tartlet shell. Use a spatula to smooth out the top and level the filling.

5. Garnishing and Serving

Garnish each tartlet with a few fresh black currants and a sprig of mint for a touch of color and freshness. Serve immediately or refrigerate until ready to serve. These tartlets can be enjoyed chilled, making them a perfect make-ahead dessert for gatherings.

Variations and Tips

1. Experiment with other berries:
While black currants are the star of this recipe, you can easily swap them out for other berries, such as raspberries, blueberries, or strawberries. Each berry will give the tartlets a unique flavor and color, so feel free to experiment with your favorite fruits.

2. Add a touch of citrus:
For a bit of brightness, you can add a small amount of lemon or orange zest to the cream filling. The citrus will enhance the berry flavor and give the tartlets a refreshing twist.

3. Gluten-free version:
To make the tartlets gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and other ingredients are gluten-free as well.

4. Make it dairy-free:
To make this dessert dairy-free, use coconut milk and a dairy-free butter substitute for the filling and the crust. There are also non-dairy creamers that can substitute for heavy cream in this recipe.

5. Make mini versions:
If you want to serve smaller portions, you can make mini tartlets using mini tartlet pans. These are perfect for parties or events where you want guests to be able to easily grab a bite-sized treat.

Conclusion

Black currant cream tartlets are a wonderful dessert option for those who enjoy a fruity, creamy, and indulgent treat. With their crisp, buttery tart crust and velvety filling, they make for an elegant addition to any gathering or celebration. Not only do they look stunning, but they also offer a burst of flavor that is sure to impress your guests.

Whether you're hosting a dinner party, enjoying a family meal, or treating yourself to something special, these tartlets are the perfect choice. So, gather your ingredients, get baking, and enjoy the rich and refreshing flavor of black currants in these delightful mini tarts!