# Components:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 1 to 2 tablespoons cold water
→ Black Currant Curd
07 - 1 cup fresh or frozen black currants
08 - 1/2 cup granulated sugar
09 - 2 tablespoons lemon juice
10 - 2 large eggs
11 - 1 large egg yolk
12 - 4 tablespoons unsalted butter, cubed
→ Assembly
13 - 1/2 cup fresh black currants or mixed berries
14 - Powdered sugar for dusting
15 - Fresh mint leaves for garnish
# Method:
01 - In a food processor, pulse flour, powdered sugar, and salt together. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, then pulse until dough just comes together, adding additional water only if necessary.
02 - Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out chilled dough to fit a 9-inch tart pan. Press dough into pan and trim edges. Prick base with a fork and chill for 10 minutes.
04 - Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Continue baking for 10 to 12 minutes until golden. Cool completely.
05 - In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until fruit softens and bursts. Purée mixture and strain through fine-mesh sieve to remove skins and seeds.
06 - Return strained purée to saucepan. Whisk in eggs and yolk. Cook over low heat, stirring constantly, for 7 to 10 minutes until mixture thickens enough to coat a spoon. Do not allow to boil.
07 - Remove from heat and whisk in cubed butter until smooth. Pour curd into a bowl and cover surface with plastic wrap. Refrigerate until slightly set, approximately 30 minutes.
08 - Spread black currant curd evenly in cooled tart shell. Arrange fresh berries on top in desired pattern. Refrigerate tart for at least 1 hour before serving.
09 - Dust tart with powdered sugar and garnish with fresh mint leaves if desired. Serve chilled.
