Red Currant Tart

Red Currant Tart

Chocolate Crust

250 g flour
60 g cocoa powder
150 g butter
60 g powdered sugar
1 egg

Knead all the ingredients into dough, wrap in cling film and leave in the fridge for about half an hour.

Red Currant Tart

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.

Red Currant Tart

Chocolate Topping

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.

Recept na srpskom.

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  • Anonymous June 22, 2009 7:35 am

    Kako ovo dobro izgleda!!Da li moze recept i na srpskom??

  • haleysuzanne June 22, 2009 10:51 am

    That tart is just gorgeous. I love the gelee swathed in chocolate!

  • Rosa’s Yummy Yums June 22, 2009 12:21 pm

    A real beauty! A delicious tart!Cheers,Rosa

  • Gaga June 22, 2009 2:57 pm

    mmmmmm, sad su aktuelne ribizle :)baš ti je sladak ovaj kolačić, kad budeš imala vremena, može meni prevod?

  • zurin June 22, 2009 7:17 pm

    This looks absolutely amazing Marija!! and I love the dumplings u made too…am glad u shared the recipe for the dumpling dough too..m book marking these recipes and one day I'll just have to get down to making them :)

  • forsvinnendesaus June 23, 2009 1:19 am

    I'm drooling… this goes in my bookmarks..

  • oneordinaryday June 23, 2009 2:28 pm

    Beautiful photos. The tart looks wonderful.

  • Andrea June 24, 2009 12:15 am

    I meni su ribizi totalno IN. baš sam svašta nešto kombinirala s njima. Žao mi je što nisam vidjela ovaj recept prije nego sam ih sve utopila u džem jer izgleda preukusno i sočno! :)

  • mamajac June 24, 2009 4:23 pm

    Ludo izgleda! A mogu misliti kakvog je ukusa…

  • Sweet Corner June 25, 2009 1:23 am

    wow, ovo je predivno…ostala sam bez teksta…!

  • farida June 27, 2009 10:57 am

    I can't find red currants here in California. They don't sell them here:( Missed them so much! In Azerbaijan they sell them in buckets at a very reasonable price. I just love them!!! Will save the recipe to make it in Baku when I go there. It looks so beautiful! Thanks for sharing!

  • Karen Withers August 11, 2009 5:02 am

    Will this freeze well??

  • Karen Withers August 11, 2009 5:04 am

    Is it possible to freeze this dessert?

  • Marija August 11, 2009 2:41 pm

    @Karen – I have no idea. I only froze leftover crust dough.

  • Andrea September 2, 2009 4:39 am

    Sjetila sam se da sam ti zaboravila prijaviti isprobavanje ovog recepta. Radila sam ga još prije godišnjeg, slijepo sam se držala recepta i totalno sam oduševljenja okusom. Koja je ovo moćna kombinacija. Nažalost nisam ga stigla fotkati jer išao sa mnom na jednu proslovu. Bio je hit! Hvala!

  • Gintarė December 9, 2009 4:25 pm

    already modeled dessert … amazing, beautiful, unique, production next week. I'm impressed. Trump, bravo

  • Carole from Carole’s Chatter March 21, 2015 4:54 am

    Fab dish, it’s on my shortlist for a feature. Cheers from Carole’s Chatter!

Comments are closed.