Lemon, redcurrant & blackcurrant tart

by Kathy Slack

A refreshing end to a meal

The currants are like jewels in a smooth posset filling and add an extra kick of colour and tang.


For the pastry:
330g plain flour
100g icing sugar
180g cold butter, cubed
1 egg yolk

For the filling:
130g caster sugar
335g double cream
2 lemons, juice and zest
200g red and blackcurrants


For the pastry, mix the flour, icing sugar and butter in a food processor until sandy in texture. Add the egg and 2 tbsp cold water and whizz until just combined. Shape into a round and chill for at least 30 mins.

Roll the pastry between 2 sheets of clingfilm to 3-4mm thick then use it to line the pastry case. Prick with a fork, trim the edges and pop in the fridge for 30 mins.

To blind bake the pastry case, preheat the oven to 180C. Cover the pastry with clingfilm or baking paper and fill the case with baking beans, rice or lentils. Bake for 20 mins or until sandy and firm in the middle. Remove the beans and continue to cook for a further 5-10 mins, or until the pastry is lightly golden. Remove and allow to cool.

For the filling, melt the sugar into the cream over a low heat. Once dissolved, turn up the heat and boil for 2-3 mins. Remove from the heat and pour in the lemon juice and zest, whisking hard—the mixture will thicken. Set aside to cool for a few mins.

Arrange the currants in the pastry case then pour over the lemony cream. Chill until set (1-2 hours) and serve straight from the fridge.

Recipe and image: Kathy Slack