Shortbread Blackcurrant Tartlets
These delightful Shortbread Blackcurrant Tartlets combine a crisp, buttery shortbread crust with a tangy blackcurrant filling, creating the perfect balance of sweet and tart. Ideal for summer gatherings or as a delicious dessert treat.
Equipment
- Tartlet tins
- Mixing bowls
- Electric whisk or hand whisk
- Rolling Pin
- Pastry cutter or knife
- spatula
- Baking parchment
Ingrediënten
For the Shortbread Crust:
- 150 g plain flour
- 100 g unsalted butter cold and diced
- 50 g icing sugar
- 1 egg yolk
- 1 tsp vanilla extract
For the Blackcurrant Filling:
- 200 g blackcurrants fresh or frozen
- 100 g caster sugar
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 1 tbsp water
Instructies
- Preheat the oven to 180°C (350°F) and lightly grease the tartlet tins.
- In a mixing bowl, combine the flour, butter, and icing sugar.
- Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the egg yolk and vanilla extract, and mix to form a dough.
- Wrap in cling film and chill in the fridge for 30 minutes.
- Once chilled, roll out the dough on a floured surface to about 3mm thick.
- Cut out circles to fit your tartlet tins and press the dough into the tins.
- Prick the base of each tart with a fork and bake in the preheated oven for 10-12 minutes, or until lightly golden.
- While the crusts are cooling, prepare the blackcurrant filling.
- Place the blackcurrants, sugar, and lemon juice in a saucepan over medium heat.
- In a small bowl, mix the cornflour with water to make a slurry.
- Once the blackcurrants are soft and have released their juice, stir in the cornflour mixture.
- Cook for another 2-3 minutes until the filling thickens, then remove from heat and let it cool slightly.
- Once the tart shells have cooled, spoon the blackcurrant filling into each tartlet shell.
- Chill the tartlets in the fridge for at least 1 hour before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dusting of icing sugar or a dollop of whipped cream for extra indulgence.
Wine Advice:
Pair with a sweet dessert wine such as Moscato d’Asti or a light sparkling rosé to complement the tartness of the blackcurrants.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 10 g | Fiber: 2 g | Sugar: 14 g | Salt: 0.1 g
