Raspberry and redcurrant tart

Raspberry and redcurrant tart

By
From
Scandinavian Comfort Food
Serves
6-8
Photographer
Columbus Leth

My summer parties are always about celebrating the season, so for my summer langoustine dinner, I always make a pudding with fresh red berries. They are available for such a short time, so I think the more you can eat the better. I make a very easy raw cream, which is light and tasty. If you do not eat raw yolks, it can be made without.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
200g plain flour
50g icing sugar
100g cold butter, chopped
1/2 egg, lightly beaten

For the chocolate coating

Quantity Ingredient
150g dark chocolate, (60% cocoa)
10g butter

For the cream

Quantity Ingredient
2 egg yolks
2 tablespoons caster sugar
200ml full-fat creme fraiche
1 vanilla pod
2 tablespoons lemon zest
2-3 tablespoons lemon juice

For the berries

Quantity Ingredient
300g raspberries
100g redcurrants

Method

  1. Start by making the pastry. Sift the flour and icing (confectioners’) sugar into a mixing bowl. Rub the butter in with your fingers until the mixture resembles crumbs. Add the egg and mix in to form a dough. Roll it out until large enough to line the base and sides of a tart tin 25cm in diameter. Line the tin with the pastry. Wrap in cling film and chill for 30 minutes.
  2. Preheat the oven to 180°C.
  3. Line the pastry case with a sheet of baking parchment and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and baking parchment and bake for a further 15 minutes, then allow it to cool down.
  4. Melt the chocolate and butter for the chocolate coating in a bowl over a pan of gently simmering water. When melted, mix until smooth, then spread over the baked tart case with a spatula, including up the sides. Leave to to set and cool.
  5. For the cream, split vanilla pod (bean) in half lengthways and scrape out the seeds with the tip of a sharp knife. Place in a bowl with the remaining ingredients and beat together to a thick fluffy cream. Season to taste with more lemon juice.
  6. Spoon the cream in the chocolate-coated tart case and spread out evenly, place all the raspberries on top and decorate with the redcurrants. Serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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