I suppose, there are not so many people in ATX who know what black, red, or white currants are. I am sure there are even less people who crave for these berries so much they are ready to pay $5-6 for 6oz (170g). That’s why, I guess, Central Market gets just enough fresh currants to satisfy crazies like me during the season. Currants appear for a few days. And gone. Obviously, I can’t just eat them. I have to make something special with them. Last year, it was Air Chrysalis: Bubbles Bubbles. This year I made “Red and Black Passion” tart with the same idea for textures — creamy and silky background for popping with bright flavor red and black bubbles. No tricks! All effects are purely natural.

Red and Black Currants Tart
Red and Black Currants Tart
Red and Black Currants Tart
Red and Black Currants Tart

Red and Black Passion Tart

Prep Time25 mins
Cook Time1 hr
Total Time9 hrs 25 mins
Course: Dessert
Cuisine: European
Keyword: berry, cake, currant, dessert, gelatin, lycooking, lyukum cooking lab, pie, recipe, tart
Servings: 12 portions
Calories: 203kcal


for tart crust (for 1 tart, 9"D)

  • 125 g wheat flour all purpose, King Arthur
  • 15 g almond meal
  • 47 g confectioners powdered sugar
  • 1 pinch kosher salt
  • 75 g butter
  • 25 g egg ~ 1/2 large egg

for black currant custard (for 1 tart, 9"D)

  • 75 g sugar
  • 150 g eggs ~ 3 large eggs
  • 90 g black currant puree no sugar added, Boiron brand
  • 120 g heavy whipping cream
  • 4 g gelatin 200 bloom, optional/variable
  • 170 g black currants fresh
  • 170 g red currants fresh


for crust

  • Preheat oven 330F, convection. Bake frozen tart crust for 15-20 minutes, until golden. Let it cool for 5 minutes, remove from the tart pan, and let it cool to room temperature on a wire rack.

for custard

  • Fill a bowl with cold water and place 2 sheets of gelatin in it to soak. Remove currant berries from stems. Divide berries into two equal portions.
  • In a sauce pan, combine heavy whipping cream, sugar, eggs, and black currant puree, all room temperature. Slowly bring to simmer, constantly stirring with a whisk. Continue cooking and whisking until the mixture reaches 180F/82C. Turn off the heat. Squeeze water from softened gelatin and add it to the hot mixture. Whisk for a few more minutes to distribute leftover heat.
  • Distribute half of the currants on the bottom of the baked tart crust. Pour the custard on top all over and lightly spread it using spatula.
  • Use the second part of the currants to decorate the top of the tart, lightly sinking some of them into the custard. Refrigerate after tart reaches room temperature.


How to Use Sheet Gelatin
1. Soak 2g of gelatin in a bowl of icy cold water (about 1 cup) for 5 minutes. Start soaking after flavoring milk.
2. Lift softened gelatin and remove excess water right before adding it to the cooked warm (~70C/158F) custard.
3. Stir until gelatin melted completely.
Gelatin Sheets 200 bloom, 10 sheets, $4.49
Knox Unflavored Gelatine Basics
В расчете на вес, листовой желатин дороже, чем обычный Knox, но с ним хорошего качества десерты получаются без специфического запаха, свойственного желатину, доступному широкой публике. Если все же хочется порошковый, то нужно переделывать рецепт с точки зрения жидкостей. 1 лист листового желатина весит 2-2.5г. Заменяется unflavored Knox 1:1.
Приготовить крем Англез из сливок, яиц и сахара. В холодном черносмородиновом пюре замочить 4г порошкового желатина до полного его растворения, прогреть в микроволновке на полной мощности 25-30 секунд до первой пены, остудить до 45-50С и вмешать в крем Англез сразу после выключения жара.


Calories: 203kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 25mg | Potassium: 128mg | Fiber: 1g | Sugar: 12g
Red and Black Currants Tart