# The Ingredients You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1/4 cup powdered sugar
04 - 1/4 tsp salt
05 - 1 large egg yolk
06 - 2–3 tbsp ice water
→ Black Currant Curd
07 - 1 1/2 cups fresh or frozen black currants
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 2 tbsp lemon juice
12 - Zest of 1 lemon
13 - 4 tbsp unsalted butter, cut into pieces
→ Whipped Cream Topping
14 - 1 cup heavy cream, cold
15 - 2 tbsp powdered sugar
16 - 1/2 tsp vanilla extract
# Step-by-Step Instructions:
01 - Whisk together flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp ice water, mixing just until dough comes together, adding more water if needed. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 350°F. Roll out chilled pastry on floured surface and line a 9-inch tart pan. Trim excess dough. Prick base with fork. Line with parchment paper and fill with pie weights or dried beans.
03 - Bake for 15 minutes. Remove weights and parchment, then bake 8–10 minutes more until golden brown. Allow to cool completely before filling.
04 - Combine black currants, sugar, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and sugar dissolves, about 5 minutes. Puree mixture and strain through fine mesh sieve to remove skins.
05 - Whisk whole eggs and yolks in a bowl. Gradually whisk in warm currant puree. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened, approximately 10 minutes. Remove from heat and whisk in butter until smooth. Let cool slightly.
06 - Pour cooled curd into baked tart shell. Refrigerate for at least 1 hour until completely set.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks. Pipe or spread over chilled tart just before serving.
