250 g flour
60 g cocoa powder
150 g butter
60 g powdered sugar
Knead all the ingredients into dough, wrap in cling film and leave in the fridge for about half an hour.
Red Currant Gelée
400 g red currants
100 g sugar
20 g powdered gelatin
Puree currants and sugar in a blender, transfer into a small pot and boil over medium heat. Sprinkle gelatin over a few tablespoons of ice cold water. Let cool, then strain (to remove the currant seeds). Heat again, remove from heat and dissolve gelatin in the mixture.
200 g dark chocolate
200 ml heavy cream
Melt chocolate with cream in a double boiler.
To assemble: Flatten the dough thin and cover 20 cm diameter tart pan with it, place baking paper on top, then some beans for weight. Freeze the rest of the dough for some other time. Bake crust in a preheated oven on 180°C for about 20 minutes, then take it out, remove the beans and paper and bake for about another 5 minutes. Pour slightly cooled red currant gelée and then the chocolate topping (but not until gelée starts to form into gel) in a crust. Decorate with more currants and keep in a fridge for a few hours before serving (preferably overnight).
This recipe is adapted from Sale&Pepe magazine, June 2009, Serbian issue. The original was made with strawberries, without the straining of the gelée part and I believe you’d be able to have more filling then and use all of the crust. Anyway, I believe this gelée could me made with any fruit you have on hand.